AROMA TROPICAL
18710 SW 107 AVE #33, Cutler Bay FL 33157 · 786.252.8284
Last inspected Aug 20, 2026 · 10 visits since October 2023
DEC 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017046551 | Aug 17, 2017 | Jan 12, 2018 | $200 |
Inspection history
10 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans (46 F - Cooling)inside the reach in cooler. As per operator food began the cooling process on the previous day and never reached 41° F. Food has been out of temperature control for more than 4 hour
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (46 F - Cooling)inside the reach in cooler. As per operator food began the cooling process on the previous day and never reached 41° F. Food has been out of temperature control for more than 4 hour
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen area.
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Exterior door has a gap at the threshold that opens to the outside.
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed a can of pesticide inside the bathroom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47 F - Cold Holding); beans (46 F - Cold Holding)inside the reach in cooler in the kitchen. Food was from yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (47 F - Cold Holding); beans (46 F - Cold Holding)inside the reach in cooler in the kitchen. Food was from yesterday night. Stop sale was issued.
Manager or person in charge lacking proof of food manager certification. Observed Iraisi Perez Miranda, she is the new owner.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding inside the reach in cooler at the front not date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator wearing multiple bracelets while preparing food.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler in the kitchen area.
Silverware/utensils stored upright with the food-contact surface up. Observed at the front next to the coffee machine.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bathroom for employees. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food stored inside reach in cooler not date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth and easily cleaned.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and hole in ceiling throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container on storage rack in the kitchen. Employee removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored above utensils in the storage rack in the kitchen.
Equipment in poor repair. Observed reach in freezer lid broken.
Ice buildup in reach-in freezer. Observed ice buildup in chest freezers in kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution stored on preparation table.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED CHICKEN (50F - Cooling) at sliding glass door reach in cooler, as per operator more than six hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED CHICKEN (50F - Cooling) at sliding glass door reach in cooler, as per operator more than six hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding made onsite missing production date, as per operator prepared two days prior.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front where food preparation is done not smooth and easily cleaned. Observed ceiling tiles throughout kitchen not smooth and easily cleaned.
Employee with no hair restraint while engaging in food preparation. Observed employee conducting food preparation without proper hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting at ware washing area.
Equipment in poor repair. Observed small chest freezer lid in poor repair at preparation area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in both chest freezers at perpetration area.
Water leaking from pipe and/or faucet/handle. Observed leaking pipes under three compartment sink.
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water and hole in ceiling damage throughout kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezers in kitchen area.
Dec 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit, inspector emailed form to operator.
Hot water supply not maintained during peak periods. Observed no hot water at sinks. 73F.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water and hole in ceiling damage throughout kitchen
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at front counter with ambient temperature of 55F. The following foods stored inside: tres leches (46F - Cold Holding); rice pudding (46F - Cold Holding). As per operator, desserts were prepped and placed in cooler Saturday, 2 days prior to inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezers in kitchen area.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above butter, cut vegetables.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter tres leches (46F - Cold Holding); rice pudding (46F - Cold Holding). As per operator, desserts were prepped and placed in cooler Saturday, 2 days prior to inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter tres leches (46F - Cold Holding); rice pudding (46F - Cold Holding). As per operator, desserts were prepped and placed in cooler Saturday, 2 days prior to inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: crispy rice (90F - Hot Holding). As per operator, rice was there less than 4 hours prior to inspection. Manager brought to kitchen to reheat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit, inspector emailed form to operator.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen used for storage of rags and plantains. Operator emptied hand sink.
Hot water supply not maintained during peak periods. Observed no hot water at sinks. 73F.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler at counter desserts with no date mark. As per operator, the desserts were made on Saturday, 2 days prior to inspection. Inspector explained food must be dated and labeled onsite after 24 hours of holding.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water and hole in ceiling damage throughout kitchen
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at front counter with ambient temperature of 55F. The following foods stored inside: tres leches (46F - Cold Holding); rice pudding (46F - Cold Holding). As per operator, desserts were prepped and placed in cooler Saturday, 2 days prior to inspection.
Food stored on floor. Observed raw chicken stored on floor of kitchen. Operator moved to prep table
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezers in kitchen area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils stored on hook touching soiled walls at warewash area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar and salt buckets no label. Manager wrote name and placed sticker.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs and raw beef stored over produce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed In the hot holding box located in the front counter beef empanadas (127F - Hot Holding); chicken empanadas (125F - Hot Holding), as per manager for less than 4 hours. Employee reheating food.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yanet Juviel working over 60 days not certified.
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.
No soap provided at handwash sink. Hand wash sink in the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelves next to the stove.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on the food storage shelves located in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the hand sink and food storage shelves in the kitchen area.
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.