CALAMILLOR GOURMET EXPERIENCE
1450 BRICKELL AVE STE 116, Miami FL 33131 · 7866959831
Last inspected Aug 18, 2026 · 9 visits since July 2023
JAN 25
AUG 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. 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
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. All kitchen sink.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
Show the remaining 3 findings ▾
Accumulation of debris inside warewashing machine.
Coffee sticks,provided for customer self-service not individually wrapped or in an approved dispenser.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls from food debris where necessary.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham sandwiches in room temperature at 59 f in food service sheet pans. person in charge place sandwiches inside the reaching cooler to lower temperature.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. (Can opener)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water in room temperature. Kitchen area.
Sep 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees, cell phone on top of food, preparation Shelves.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food kitchen, staff using watches, while preparing food.
In-use knife/knives stored in cracks between pieces of equipment. Observed Kitchen, knife between wall and work table. Food preparation area.
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
Handwash sink used for purposes other than handwashing. Observed dirty kitchen utensils inside in employee handwashing sink.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to most kitchen reach in cooler door gaskets.
Soiled dry wiping cloth in use.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 8 findings ▾
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.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using Vacuum, packaging equipment for cook chicken packaging, no haccp plan.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed Boxes of vegetables on kitchen floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking Beef, deep frying.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Food stored on floor. Bags of carrots on walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knives store between wall and electrical pipes, kitchen area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 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.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Soiled wet wiping cloth placed in use with fresh solution.
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.