CAFE VINALES
995 SW 67 AVE, Miami FL 33144 · 786.516.7016
Last inspected Jan 14, 2026 · 7 visits since January 2024
MAR 24
SEP 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A 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 →
Inspection history
7 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line shelves.
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 raw white fish and raw salmon stored in a flip-top reach-in cooler under reduced oxygen packaging. Product labeling indicated that the fish must remain frozen until time of use; however, the products were no longer frozen. Discussed and coached employee in proper methods. Employee removed fish from the package.
Reach-in cooler freezer interior has accumulation of soil residues, located at preparation kitchen.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw chicken, changed gloves without washing hands. Discussed and coached employee to maintain hygiene while handling raw chicken. Employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at parking lot are.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line window.
Equipment in poor repair. Observed cooking line reach in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer interior soiled, located at preparation kitchen.
Self-closing device on bathroom door disconnected/broken in woman's bathroom.
Mar 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook.
Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed absorbent ceiling tiles throughout establishment.
Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine.
Stored food not covered. Observed tamales and dough in reach in across stove not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority9 Intermediate13 Basic
Show 26 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored above tomatoes in crate.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked chicken soup.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before. Operator turned down temperature in reach in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook.
Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter.
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 provided via email.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees present with no manager during inspection.
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. Inspector provided via email.
Records/documents for required employee training do not contain all of the required information. Observed missing birthdate and trainer certificate number for Brent and Zulema.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brent and Zulema; 01-28-25.
Spray bottle containing toxic substance not labeled.observed bottle no label in warewash area.
Bowl or other container with no handle used to dispense food. Observed styrofoam cup used as scoop in cereal bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed absorbent ceiling tiles throughout establishment.
Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board on floor in warewash area.
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 at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). The following foods stored in bottom: rice pudding (42F - Cold Holding); chocolate cake (42F - Cold Holding); cheese (40F - Cold Holding)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soda can stored above three sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several associates prepping food with bracelets on.
Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area.
Food stored on floor. Observed oil on floor in warewash area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top utensils in water 120F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooler where glasses are stored in bar area.
Stored food not covered. Observed tamales and dough in reach in across stove not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored inside the reach in cooler, located at cooking line. Employee removed items and placed them correctly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef stored over produce. Operator moved
Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink laying in well
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler between cook line and prep/coffee area cut tomatoes (53F - Cold Holding); cut lettuce (53F - Cold Holding)
Toxic substance/chemical improperly stored. Pesticides and spray lubricants stored over single service items in office
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers installed on hose lines at triple sink and in prep room next to walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under cook line. 200+ppm
Bowl or other container with no handle used to dispense food. Plastic bowl being used as a scoop in cooked rice on cook line
Cardboard used to line food-contact shelves. Cardboard lining shelves in prep room
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. Partially thawed fish in sealed packaging bearing thawing requirements
Floor tiles missing and/or in disrepair. Multiple cracked tiles behind front counter
Time/temperature control for safety food thawed in an improper manner. Fish and shrimp being thawed on shelf next to cook line. Operator moved to refrigeration
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
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.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
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.