Ikrave
Last inspected: Nov 10, 2025
90
Score
Across the available record, Ikrave has eight inspections on file, the first dated 2022. The newest entry in the record is dated Nov 10, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 10 violations.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged two times.
The city-wide average for Miami sits at 74, putting Ikrave on the better side of that line. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2025-11-10: Still observed. **Time Extended**
11-07-5
90
Oct 27, 2025
Routine - Food
8 critical violations. 9 major violations. 9 minor violations.
View 26 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork. **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked oxtails (80F - Hot Holding); pork chop (120F - Hot Holding); salmon (125F - Hot Holding); Mac cheese (128F - Hot Holding); grits (119F - Hot Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); salmon (50F - Cold Holding); liquid eggs (52F - Cold Holding); raw tilapia (53F - Cold Holding); salmon salad (53F - Cold Holding); sausage (82F - Cold Holding); hot dog (59F - Cold Holding); sausage (60F - Cold Holding) as per operator more than four hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); salmon (50F - Cold Holding); liquid eggs (52F - Cold Holding); raw tilapia (53F - Cold Holding); salmon salad (53F - Cold Holding); sausage (82F - Cold Holding); hot dog (59F - Cold Holding); sausage (60F - Cold Holding) as per operator more than four hours. Reach in cooler is not working temperature 77°f. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked oxtails (80F - Hot Holding); pork chop (120F - Hot Holding); salmon (125F - Hot Holding); Mac cheese (128F - Hot Holding); grits (119F - Hot Holding); stored on top of the stove as per operator more than four hours. **Warning**
03B-01-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-10-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating pork chops and service customer food with out washing hands. **Warning**
12A-05-4
High Priority - Establishment operating with no potable running water. Water tank is broken for two weeks. Observed no water available when valve is open at three compartment sink and hand wash sink. As per operator water tank been in disrepair for two weeks. Operator connected water during inspection. **Corrected On-Site** **Warning**
27-12-4
Intermediate - No running water at three-compartment sink. **Corrected On-Site** **Warning**
27-09-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler, oven, flat grill, fryer machine. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils inside hand wash sink. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed ambient temperatures at 76°f. All reach in cooler units. Food truck does not have any other cold holding units to maintain food at the proper temperature. **Warning**
04-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed ambient temperatures at 76°f. All reach in cooler units. Food truck does not have any other cold holding units to maintain food at the proper temperature. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee eating while preparing food. **Warning**
12B-01-4
Basic - Floor area(s) covered with standing water. **Warning**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. **Warning**
36-01-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. **Warning**
05-09-4
Basic - Plumbing system in disrepair. Observed water discharge directly on floor from pipe underneath hand wash sink and three compartment sink. **Warning**
29-08-4
8
Mar 6, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Nov 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
90
Jun 14, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler inside MFDV with rusted shelves.
14-33-4
90
Feb 5, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler table and prep area soiled with food debris.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters at fryer station soiled.
23-03-4
Basic - Observed reach In freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and no longer cleanable at reach in cooler.
14-09-4
70
Mar 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
95
Nov 4, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Single-service articles improperly stored. Observed single service containers stored on the floor. Operator removed them. **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at the reach in cooler.
14-17-4
90
Frequently Asked Questions
When was Ikrave last inspected?
The most recent health inspection at Ikrave on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Ikrave?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Ikrave.
How does Ikrave compare to other restaurants in Miami?
Ikrave most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Ikrave's inspection record improved over time?
No. Recent inspections at Ikrave have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Ikrave 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 Ikrave inspected?
Based on the inspection history on file, Ikrave is inspected around three times per year on average.
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