Ichimi
Last inspected: Dec 10, 2025
78
Score
Ichimi appears in inspection records 14 times, starting in 2022. The most recent report on file is from Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 13 violations before.
Across the inspection history, “employee failed to wash hands before putting on gloves” is the issue that surfaces most often, recorded five times.
The city-wide average for Coral Gables sits at 68, putting Ichimi on the better side of that line. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Observed - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-12-09: Observed vacuum breaker missing. **Time Extended** - From follow-up inspection 2025-12-10: Operator in process to fix the vacuum breaker. **Time Extended**
29-42-4
Basic - Observed - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. **Warning** - From follow-up inspection 2025-12-09: **Time Extended** - From follow-up inspection 2025-12-10: still needs some improvement. **Time Extended**
36-08-4
Basic - Observed - From initial inspection : Basic - Hole in or other damage to wall. Observed at cook line. **Warning** - From follow-up inspection 2025-12-09: Holes still open at cook line walls. **Time Extended** - From follow-up inspection 2025-12-10: **Time Extended**
36-24-5
78
Dec 9, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line. **Warning** - From follow-up inspection 2025-12-09: Observed utensils soiled with old food debris. **Time Extended**
22-11-5
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine. **Warning** - From follow-up inspection 2025-12-09: Observed at front counter, by reach in cooler inside, dead roaches with droppings and old food debris. **Time Extended**
35A-23-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-12-09: Observed vacuum breaker missing. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line. **Warning** - From follow-up inspection 2025-12-09: Observed: cutting tables soiled with old food debris. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line. **Warning** - From follow-up inspection 2025-12-09: Observed hand sink located in kitchen with food residue inside. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. **Warning** - From follow-up inspection 2025-12-09: Observed: hand sink with no paper towels in the entire establishment. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area. **Warning** - From follow-up inspection 2025-12-09: Observed no hot water at hand sink located at dishwashing station. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. **Warning** - From follow-up inspection 2025-12-09: Observed helium tanks not adequately secured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled. **Warning** - From follow-up inspection 2025-12-09: Observed: cooling units with handles soiled. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at cook line. **Warning** - From follow-up inspection 2025-12-09: Holes still open at cook line walls. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line. **Warning** - From follow-up inspection 2025-12-09: Observed: Reach in cooler at cook line needs more cleaning. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Used as shelf at cook line. **Warning** - From follow-up inspection 2025-12-09: Observed wood food contact surface not properly sealed. **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line. **Warning** - From follow-up inspection 2025-12-09: Observed: floors have been clean at storage area dishwashing area and kitchen. More cleaning is needed underneath equipments. **Time Extended**
36-10-4
30
Dec 8, 2025
Routine - Food
9 critical violations. 5 major violations. 16 minor violations.
View 30 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line's unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Cutting boards soiled at cook line. **Warning**
22-45-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Kitchen at delivery area. **Warning**
10-05-5
High Priority - Roach activity present as evidenced by live roaches found. Observed at cook line, by electric panel, three live roaches and approximately 300 roach droppings all over the kitchen and cook line. Observed three live roaches crawling by pots in the storage area. Observed also a live roach inside an MSG bag at storage area. **Warning**
35A-05-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled equipments to clean items, and manipulating food without properly hand washing. **Warning**
12A-07-5
High Priority - Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine. **Warning**
35A-23-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line. **Warning**
22-11-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at dishwashing area. **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area. **Warning**
27-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, the stove soiled with a heavy amount of old food and grease. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the kitchen soiled with old food debris. Observed at cook line, dishwashing area and prep areas. **Warning**
36-27-5
Basic - Wood food-contact surface not properly sealed. Used as shelf at cook line. **Warning**
14-06-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line. **Warning**
36-10-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed also approximately 200 roach droppings on top of dishwasher machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled. **Warning**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at storage no protected. **Warning**
24-05-4
Basic - Dead roaches on premises. Observed at cook line by electric panel, one dead roach. **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cook line. **Warning**
12B-02-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. **Warning**
36-08-4
Basic - Hole in or other damage to wall. Observed at cook line. **Warning**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep/ delivery area at kitchen. **Warning**
10-07-4
7
Jun 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
55
Mar 25, 2025
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at 0ppm, staff provided new solution retested at 50ppm
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wood stored in handwashing sink at cookline.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink under front counter.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink under front counter.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at most of the cooling units at the establishment.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed behind the counter.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at bar all throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at several at flip top unit preparation table.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed her at kitchen line not hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed leaned/sanitized working containers wet nesting at storage rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed behind cooling units on the storage area.
36-73-4
Basic - Food stored on floor. Observed two full containers of cooking oil stored on the floor.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several units.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar at several places at dry storage area.
36-02-5
Basic - Wood food-contact surface not properly sealed. Observed at rack in the kitchen at dishwasher entrance
14-06-4
29
Aug 15, 2024
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: At the time of the callback inspection observed employees at cook line changing tasks from preparation area to storage area, touching cel phone, or soiled trays stored on floor, then back to work without washing hands. **Admin Complaint**
12A-07-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F. **Warning** - From follow-up inspection 2024-08-15: Observed while conducting the callback: ribs 62°F, chicken diced 54°F, chicken breast 57°F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F. **Warning** - From follow-up inspection 2024-08-15: At the time of the callback inspection the following items were found out of temperature: ribs 62°F, chicken diced 54°F, chicken breast 57°F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. **Warning** - From follow-up inspection 2024-08-15: At callback, no paper towel at hand sink. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: At the time of the callback inspection observed no labels on prepared/ cooked food from previous days. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom. **Warning** - From follow-up inspection 2024-08-15: hand sink for restroom still without hot water. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. **Warning** - From follow-up inspection 2024-08-15: Observed reach in cooler not cooling properly with food inside out of temperature. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Cookline. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cook line floor. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: Observed at the time of the callback complaint reach in cooler at kitchen soiled with food old debris. **Admin Complaint**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: Observed walls soiled with food debris. **Admin Complaint**
36-27-5
Basic - - From initial inspection : Basic - soiled floors under cooking equipments at cookline. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
36-10-4
29
Aug 14, 2024
Complaint Full
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing. **Repeat Violation** **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a garbage container. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Dishwashing area. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Cookline. **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Cook line floor. **Warning**
36-17-5
Basic - Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris. **Repeat Violation** **Warning**
36-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen. **Repeat Violation** **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris. **Repeat Violation** **Warning**
36-27-5
Basic - soiled floors under cooking equipments at cookline. **Warning**
36-10-4
23
Aug 6, 2024
Complaint Full
No violations found.
100
May 13, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employe at dishwashing area changing tasks from dirty dishes to clean items without hand washing.
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at units in the back, trays with shredded beef with a cooked time above 24 hours and not marked. **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed to hand sinks without hot water. One located at dishwashing area, the other one by storage area. **Warning**
27-16-5
Basic - Buildup of food debris/soil residue on hood's filters.
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Cook area. **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. **Warning**
36-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. New tiles loose. According to management they are in the process of changing and sealing the floor. **Warning**
36-02-5
55
Feb 1, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-02-01: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** - From follow-up inspection 2024-02-01: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-02-01: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen. - From follow-up inspection 2024-02-01: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area. - From follow-up inspection 2024-02-01: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2024-02-01: **Time Extended**
36-02-5
64
Jan 23, 2024
Routine - Food
2 critical violations. 7 major violations. 15 minor violations.
View 24 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting table at cook line.
22-45-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. Dishwashing area and storage.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.
02C-02-5
Basic - Bathroom facility in disrepair. Urinal in disrepair.
32-05-4
Basic - Bathroom facility not clean.
32-07-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
36-03-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.
38-11-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
36-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots , a box with eggs, not covered and stored on floor by storage area.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.
23-24-4
17
Jun 12, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-06-12: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's. - From follow-up inspection 2023-06-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. - From follow-up inspection 2023-06-12: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Kitchen. - From follow-up inspection 2023-06-12: **Time Extended**
36-10-4
78
Jun 2, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
23
Dec 12, 2022
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.operator place eggs inside reach in cooler. **Corrective Action Taken**
03A-03-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line equipments soiled.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Floors not constructed to be easily cleanable. Cook line under the equipments.
36-12-4
Basic - Food stored on floor. Observed an onion bag stored on floor.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen by buns station.
22-16-4
Basic - Single-service articles improperly stored. Several boxes with disposable utensils, napkins, on floor.
25-05-4
Basic - Storage area not maintained clean and organized.
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
36-27-5
43
Frequently Asked Questions
When was Ichimi last inspected?
The most recent health inspection at Ichimi on file is from Dec 10, 2025. The public record contains 14 inspections in total.
What is the most common violation at Ichimi?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited five times, more than any other issue at Ichimi.
How does Ichimi compare to other restaurants in Coral Gables?
Ichimi most recently scored 78 out of 100, which is higher than the Coral Gables average of 68.
Has Ichimi's inspection record improved over time?
No. Recent inspections at Ichimi have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Ichimi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ichimi inspected?
Based on the inspection history on file, Ichimi is inspected around five times per year on average.
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