How many health inspections has Laum Hibachi in Miami had?

Laum Hibachi in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Laum Hibachi in Miami ever been shut down?

No, Laum Hibachi in Miami has no emergency closures on record with Florida DBPR.

When was Laum Hibachi in Miami last inspected?

Laum Hibachi in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 6, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Laum Hibachi in Miami had?

Laum Hibachi in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Laum Hibachi in Miami find?

Laum Hibachi in Miami was most recently inspected by FDACS on March 6, 2026 (Met Sanitation Inspection Requirements).

Has Laum Hibachi in Miami had any stop-sale or stop-use orders?

No, Laum Hibachi in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Laum Hibachi in Miami

12805 Sw 137th Ave, Miami, FL 33186

Miami-Dade County · Food Service
Owner: Laum Hibachi LLC
DBPR License: MFD2360564
FDACS Estab #: 347895

Overview

Laum Hibachi in Miami had 2 inspections on record between April 2024 and March 2026, totaling 10 violations. High-priority violations included raw eggs stored above ready-to-eat foods, multiple hot-held items measured below the required 135°F minimum (chicken croquettes at 120°F, empanadas at 115–128°F, tequenos at 125°F), and cold-held milk at 44°F. Intermediate violations involved a sanitizer solution at 0 ppm chlorine concentration and improperly labeled time-controlled items. All violations were corrected on site during inspections. The most recent inspection on March 6, 2026 resulted in "Met Sanitation Inspection Requirements."

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: March 6, 2026

Laum Hibachi in Miami: Comparison to Miami-Dade County Averages

This Facility 0 violations / inspection 0 violations per inspection

Miami-Dade County Avg 6.7 violations / inspection 6.7 county average

This Facility 0 emergency closures 0 closures

Miami-Dade County Avg 0.13 closures / facility 0.13 county average

Laum Hibachi in Miami: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 6, 2026 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen - Raw shell eggs stored on shelf above containers of ready-to-eat ham and cheese inside the reach-in cooler. COS, eggs were moved to an appropriate location. x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or chemical sanitizer generated by a device located onsite at the food establishment not produced by a device that displays the EPA device manufacturing facility registration number on the device, or is not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) PfPf

Kitchen - Ware wash chlorine sanitizer solution measured 0ppm. COS, sanitizer was remade to proper concentration.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Multiple food items measured out of temperature at the pastry hot box: chicken croquettes 120*F; tequenos 125*F; empanadas(meat, chicken, ham/cheese, spinach) 115-128*F. COS, all food items were reheated to a minimum of 165*F. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food service - Milk gallon measured at 44*F in cold unit. COS, Milk moved to proper refrigeration. x

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Food service - Multiple sandwich varieties in the display case not labeled with time moved to time as a public heath control. COS, all items were properly labeled. x Print Date: 3/6/2026 Page 1 of 2

Good Retail Practice Violations

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service - Cold unit housing ham, cheeses and milk found at ambient temperature 45*F. COS, cold unit was repaired during inspection.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outdoors - Dumpster missing drain plug.

2024 — 1 inspection

Apr 10, 2024 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: WENNDY AYERDIS

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Visit conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen- Open packages of deli meats stored in the reach-in cold unit were found with a date mark of 8 days instead of 7 days. COS, date mark was corrected on all products. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen- Employee water bottle stored on preparation table next to raw meat. COS, bottle was stored in an appropriate location.

Good Retail Practice Violations

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Retail- Tongs used for self-service hot dogs were stored directly on the counter next to the hot dog grill. COS, tongs were washed, rinsed, and sanitized and stored in container.

Laum Hibachi in Miami: Frequently Asked Questions

How many health inspections has Laum Hibachi in Miami had?: Laum Hibachi in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Laum Hibachi in Miami ever been shut down?: No, Laum Hibachi in Miami has no emergency closures on record with Florida DBPR.
When was Laum Hibachi in Miami last inspected?: Laum Hibachi in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 6, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Laum Hibachi in Miami had?: Laum Hibachi in Miami has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Laum Hibachi in Miami find?: Laum Hibachi in Miami was most recently inspected by FDACS on March 6, 2026 (Met Sanitation Inspection Requirements).
Has Laum Hibachi in Miami had any stop-sale or stop-use orders?: No, Laum Hibachi in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Laum Hibachi in Miami?: The most frequently cited FDACS violations at Laum Hibachi in Miami are: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or chemical sanitizer generated by a device located onsite at the food establishment not produced by a device that displays the EPA device manufacturing facility registration number on the device, or is not operated and maintained in accordance with manufacturer's instructions. 4-501.114(F)(3)-(4) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.