MIAMI, FL. A state inspector walked into Yume Ramen on SW 107 Avenue on August 17, 2026, and found food sourced from unapproved or unknown suppliers, a violation that means inspectors cannot trace what entered the kitchen or where it came from if a customer gets sick. The restaurant was not closed.
The August inspection documented nine high-severity violations and two intermediate ones. That tally puts this visit among the most serious in the restaurant's recorded history, and that history is not short.
What Inspectors Found
The unapproved food source violation stood alongside a citation for inadequate shell stock identification. Yume Ramen serves a menu that includes shellfish, which are consumed raw or lightly cooked and carry elevated risk of Vibrio, norovirus, and hepatitis A. Without proper tagging records, there is no way to identify where a batch of oysters or clams came from if customers begin reporting illness.
Inspectors also cited the restaurant for failing to post a consumer advisory for raw or undercooked foods. That notice is the last line of warning for elderly diners, pregnant women, and anyone with a compromised immune system who might not otherwise know they are eating something that has not been fully cooked.
No person in charge was present or performing duties at the time of inspection.
What These Violations Mean
The combination of unapproved food sourcing and missing shellfish records is particularly serious. When food enters a restaurant through an uninspected supplier, it bypasses the USDA and FDA safety checks designed to catch Listeria, Salmonella, and E. coli before they reach a kitchen. If a customer falls ill, investigators have no supply chain to trace.
The illness-reporting failure compounds that risk directly. Food workers who do not report symptoms of illness are the leading cause of multi-victim outbreaks. Norovirus, which spreads person-to-person and through contaminated food, can move through an entire dining room from a single sick employee who handled food without disclosing symptoms.
The two handwashing violations, one for inadequate facilities and one for improper technique, are not redundant citations. The first means the infrastructure to wash hands properly was not available. The second means that even when handwashing was attempted, it was not done correctly. Together, they describe a kitchen where pathogen transfer from hands to food was structurally difficult to prevent.
Time as a public health control, when used correctly, is a documented alternative to temperature monitoring. Food is held at room temperature for a set window and then discarded. At Yume Ramen, inspectors found that system was not being applied properly, meaning food was sitting in the temperature danger zone, between 41 and 135 degrees Fahrenheit, for an unknown and uncontrolled period.
The Longer Record
The August 2026 inspection is not an outlier. State records show 22 inspections on file for Yume Ramen, with 240 total violations accumulated across that history.
The pattern in recent visits is consistent. In May 2026, inspectors documented 7 high-severity violations and 3 intermediate ones. In February 2026, the count was 10 high-severity and 3 intermediate. In November 2025, an inspection on November 19 produced 10 high-severity violations and triggered an emergency closure for roach activity. The restaurant passed a follow-up inspection the next day and reopened.
The July 2025 inspection recorded 12 high-severity violations and 3 intermediate ones, the highest single-visit tally in the recent record. That visit did not result in a closure.
Six of the eight most recent inspections on record produced five or more high-severity violations. The categories recur: management failures, handwashing deficiencies, food sourcing and temperature control problems. These are not isolated lapses caught on a bad day.
Still Open
State inspectors found nine high-severity violations at Yume Ramen on August 17, 2026. The restaurant was not emergency-closed.
A facility with a prior roach closure, 240 violations across 22 inspections, and a string of double-digit high-severity visits in the past year continued serving customers after this inspection.
That is the record as it stands.
