What is Yume Ramen's health inspection score?

Yume Ramen has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yume Ramen last inspected?

Yume Ramen was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yume Ramen have?

Yume Ramen has 80 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yume Ramen safe to eat at?

Yume Ramen has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Yume Ramen serve?

Yume Ramen serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yume Ramen

Name: Yume Ramen
Address: 9019 SW 107 AVE, Miami, 33176
Rating: 0

9019 SW 107 AVE, Miami

Last Inspected: 2/23/2026

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0Poor

Japanese•Kendall

Ranked #893 of 934 in KendallBetter than 32% of japanese restaurants

Declining

6 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

Clean Rate

13.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-118

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

9019 SW 107 AVE, Miami, FL 33176

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Violation Timeline

Dec 2022

1 inspections

3 high priority

3 intermediate

5 basic

Dec

Jun 2023

1 inspections

2 high priority

2 intermediate

4 basic

Jul 2025

1 inspections

3 high priority

2 intermediate

12 basic

Jul

Nov 2025

2 inspections

9 high priority

2 intermediate

14 basic

Feb 2026

1 inspections

6 high priority

4 intermediate

9 basic

Feb

Inspection History

6 records on file

4 Routine - Food2 Routine

Feb 26

Routine - Food InspectionLatestAdministrative complaint recommended

6 High4 Med9 Basic

19 total6 risk factors

0/100inspection score

−130 pts

High Priority (7)

−100 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−20 pts

01CShellstock tags missing or shellstock commingled−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (3)

−10 pts

02DFood not properly labeled or not in original container(2x)−4
28Sewage/waste water not properly disposed(2x)−4
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−130 pts

Risk factor bonus (6× +5)−30 pts

Nov 25

Routine - Food InspectionCall Back - Complied

2 High3 Basic

5 total1 risk factor

69/100inspection score

−24 pts

High Priority (1)

−10 pts

03FTime as a Public Health Control not followedRisk Factor−10

Intermediate (2)

−10 pts

12AHands not clean or not washed properly−5
27Water source not safe; no hot/cold water under pressure−5

Basic (1)

−4 pts

02DFood not properly labeled or not in original container(2x)−4

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Routine - Food InspectionEmergency order recommended

7 High2 Med11 Basic

20 total4 risk factors

0/100inspection score

−118 pts

High Priority (5)

−60 pts

01AFood obtained from unapproved sourceRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display(2x)−20

Intermediate (5)

−50 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food(2x)−10
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(2x)−10
27Water source not safe; no hot/cold water under pressure(3x)−15

Basic (3)

−8 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2

Base deductions−118 pts

Risk factor bonus (4× +5)−20 pts

Jul 25

Routine - Food InspectionInspection Completed - No Further Action

3 High2 Med12 Basic

17 total6 risk factors

21/100inspection score

−105 pts

High Priority (7)

−70 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (5)

−25 pts

01CShellstock tags missing or shellstock commingled−5
02BNo consumer advisory for raw/undercooked animal food−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (4)

−10 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−105 pts

Risk factor bonus (6× +5)−30 pts

Jun 23

Routine Inspection

2 High2 Med4 Basic

8 total

62/100inspection score

−62 pts

High Priority (5)

−50 pts

03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
11Food from unapproved source−10

Intermediate (2)

−10 pts

23Toxic substances improperly labeled−5
25Improper sewage/waste disposal−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−62 pts

Dec 22

Routine Inspection

3 High3 Med5 Basic

11 total

45/100inspection score

−71 pts

High Priority (5)

−50 pts

03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (3)

−15 pts

21Food time/temperature record missing−5
22Food-contact surfaces not properly cleaned−5
24No/inadequate thermometer−5

Basic (3)

−6 pts

31Non-food contact surfaces soiled−2
36Trash containers not covered−2
41Plumbing in disrepair−2

Base deductions−71 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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