163 SE 1 ST, MIAMI, FL 33131
MR. OMA KASE keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 9 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 63% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Miami-Dade County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or inaccurate food and equipment thermometers.
Clean equipment and utensils stored improperly or not air-dried.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Clean equipment and utensils stored improperly or not air-dried.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Other conditions related to sanitary and safe operation.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Other conditions related to sanitary and safe operation.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or inaccurate food and equipment thermometers.
Clean equipment and utensils stored improperly or not air-dried.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Other conditions related to sanitary and safe operation.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Employees who are sick must not work with food, and staff must know which symptoms bar them from the kitchen. Ill workers are a leading cause of restaurant-linked outbreaks.
On this record, the category appears in 2 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2335991 — you can read the original documents yourself and compare.