AIDA
3306 MARY STREET 108, Miami FL 33133
Last inspected Aug 4, 2025 · 5 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
MAY 24
FEB 25
AUG 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed 2 flan containers with mold like growth. Operator removed from container and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food with mold-like growth. See stop sale. Observed 2 flan containers with mold like growth. Operator removed from container and discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at entrance of kitchen. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for containers of prepped onsite horchata and hibiscus juices. Operator placed labels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for employee Chef Louis Montoia.
Show the remaining 6 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink at entrance of kitchen, hot water valve turned off.
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 8 frozen packages of tuna at cook line reach in cooler still in packaging. Operator placed back into reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bar area reach in cooler, employees bottle of liquid multivitamin stored with establishments drink mixers. Employee removed and stored in employee designated container in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of sugar. Operator removed and stored correctly.
Time/temperature control for safety food thawed in an improper manner. Observed a large container of frozen octopus thawing in standing water on top of dish machine. Operator removed and placed into walk in cooler.
Working containers of food removed from original container not identified by common name. Observed at dry storage area in kitchen 2 containers of flour not labeled. Operator labeled during inspection.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked with equipment stored inside. Chef removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available for chlorine dish machine.
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 none available for all employees. Provided operator with form. Operator printer, reviewed and signed with all present employees.
No soap provided at handwash sink. Observed for hand sink at entrance of kitchen.
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 for 2 packages of tuna at cook line reach in cooler. Chef removed from packaging.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep coolers across from cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep counter at cook line. Chef discarded.
Time/temperature control for safety food thawed in an improper manner. Observed ziplock bags of frozen birria and chicken thawing at room temperature under convection oven in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles at prep shelf not labeled.
May 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate12 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at dish machine, Dishwasher (Chlorine 0ppm); employee changed and primed new sanitizer. Dishwasher Retake (Chlorine 100ppm)
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
Food contaminated by employees/consumers and operator continued to serve food. See stop Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in freezer at rear of kitchen, raw packages of beef stored over containers of ice cream. Manager removed and stored correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer change sanitizer bucket and place hand on ground with gloves then proceeded to remove clean dishes from dish machine. Manager had employee removed gloves and wash hands and rewash dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer Baja fish (46F - Cold Holding). As per manager for less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill fried shrimp (117F - Hot Holding). As per chef less than 30 minutes. Chef discarded.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
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 for employee, Georgina. Manager printed, reviewed and signed reporting form with employee during inspection.
Nonfood-grade basting brush used in food. Observed at prep table cooler, 2 paint brushes, as per manager used to bast fish with sauce.
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 6 packages of snapper still in sealed vacuum packaging thawing. Chef cut open packages to properly thaw.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored at prep line shelf. Employee removed. Observed employee keys stored on prep table. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack, metal prep bowls not stored to dry properly.
Food stored on floor. Observed at entrance of kitchen boxes of vegetables stored on floor. Manager removed and stored in walk in cooler.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour. Manager removed and stored upright.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table. Manager discarded water and placed utensils to be washed.
Stored food not covered. Observed at rear of kitchen a container of flour uncovered. Manager closed cover of container.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
Time/temperature control for safety food thawed in an improper manner. Observed between grill and low boy reach in cooler, packages of chicken and beef placed to thaw. Chef removed and placed into cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed at janitor closet. Manager stored correctly.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm,bar unit,operator to use main kitchen unit until repaired.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated tuna stored above cooked diced pork located in the prep reach in cooler opposite the cookline.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw fish located in the walk-in cooler.
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 beef stored above potato fries located in the standing reach in freezer.
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.
Ice scoop handle in contact with ice. Observed at the front counter.
Stored food not covered. Observed for the ice in the ice bin at the front counter
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.