YUME RAMEN

Name: YUME RAMEN
Address: 9019 SW 107 AVE, MIAMI, FL, 33176, US
Rating: 44.6

9019 SW 107 AVE, MIAMI, FL 33176

License #2333337

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

YUME RAMEN in MIAMI currently holds an InspectFL Health Score of 44.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 77 total violations — 22 critical, 11 major, 44 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 4, 2026 shows 16 observation rows: 4 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink across from dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor inside walk in freezer soiled.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with old food debris.
[25-05-4] Single-service articles improperly stored. Observed box of chopsticks stored on floor under tea station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line.
[11-26-1] 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. Observed employee Julio hired two weeks ago.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of prep table next to walk in cooler.
[14-11-5] Equipment in poor repair. Observed reach in cooler in kitchen area and standing reach in freezer in disrepair, not in use.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on stove top.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to ice machine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area next to walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at front counter.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork, all products completely removed from original packaging, stored on speed rack inside walk in freezer.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw beef and raw tuna tataki, not marked on the menu.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) next to cook line, as per operator for one hour. Operator moved butter to reach in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
[25-05-4] Single-service articles improperly stored. Observed box of chopsticks stored on floor under tea station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at front counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with old food debris.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on stove top.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of prep table next to walk in cooler.
[11-26-1] 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. Observed employee Julio hired two weeks ago.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork, all products completely removed from original packaging, stored on speed rack inside walk in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink across from dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor inside walk in freezer soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to ice machine.
[14-11-5] Equipment in poor repair. Observed reach in cooler in kitchen area and standing reach in freezer in disrepair, not in use.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area next to walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line.

Disposition: Emergency order recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to prepare customer order without first washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup in between fryer and steamer at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink in dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep table next to walk in cooler, hand sink next to cook line, and at prep table next to cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door near bathrooms.
[25-05-4] Single-service articles improperly stored. Observed box of single service utensils stored on floor under table at tea station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic wrap stored inside hand sink in dish area.
[35A-03-4] Dead roaches on premises. Observed two dead roaches inside a reach in cooler not in use, located in kitchen, one dead roach on the floor behind the stove of the cook line area. Observed five dead roaches on the floor under the reach in freezer in the food prep area. All units are located inside kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 83F at prep area. Operator removed water.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing inside standing water at triple sink and raw chicken thawing at room temperature inside prep sink.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna and raw scallops inside reach in cooler across from cook line.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach crawling inside a reach in cooler not in use located in the kitchen area. Observed one live roach behind stove crawling on the floor of the cook line area. One live roach crawling on the floor under another reach in freezer in the food preparation area. All these units are located inside the kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at prep table next to walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at cook line, as per operator for one hour.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line. Operator relocated products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boba pearls (100F - Hot Holding) at front counter, as per operator for two hours.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boba pearls (114F - Hot Holding) at front counter, as per operator for one hour.
[11-26-1] 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. Observed employee Pedro working for one week, provided operator with form via email.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside raw vegetables at reach in cooler across from cook line.
[25-05-4] Single-service articles improperly stored. Observed boxes of chopsticks stored on floor under table at tea station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can in dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back door near bathrooms.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance
[08B-38-4] Food stored on floor. Observed containers of fryer oil stored on floor inside kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shrimp then touch clean utensils without changing gloves and washing hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup between fryer and steamer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at dish area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F next to steam table and spoons at front counter 109F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon inside reach in cooler. Operator relocated products.

Community reaction

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F record

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YUME RAMEN

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Japanese/Sushi in MIAMI

HIBACHI LIVE

JAPENGO

350 BENIHANA

SUSHI SAKE FFT1

TAIKO SUSHI

Other options in MIAMI

NACHOS

FRESA CREAM

LILIS MEDITERRANEAN FOOD

STAND 304

GELATO AND DISTRICT 5 - NACHO

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