CALAMILLOR GOURMET EXPERIENCE
4000 SW 57 AVE, Miami FL 33155 · 786-695-9831
Last inspected Feb 3, 2026 · 9 visits since August 2023
APR 24
DEC 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked cut potatoes (107F - Cooling) at walk in cooler 2. As per chef for more than 2 hours. Chef took product to be reheated to 165.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a split with a hose with no vacuum breaker inside mop sink.
Handwash sink used for purposes other than handwashing. Observed a spoon and a small piece of banana inside hand wash sink next to slicer in front counter. Operator removed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters offered as a special. Provided Consumer Advisory information to the operator for immediate correction.
Clean utensils stored between equipment and wall. Observed spatulas stored between wall at the back of three compartment sink.
Show the remaining 5 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed clean buckets with dessert rings mold stored on floor at kitchen entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking bottles on top of prep table, also observed on top of three compartment sink stored employee food. Operator corrected both violations.
Food stored on floor. Observed bucket of oil stored on floor. Operator removed.
Ice scoop handle in contact with ice. Observed ice scoop in contact with ice. Operator removed.
Wet mop not stored in a manner to allow the mop to dry next to three compartment sink. Operator removed.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed green cutting board located at food prep table with cut marks and no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and three compartment sink. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near front prep area with soiled gaskets. Operator wiped down immediately.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of food prep table not stored in quaternary sanitizing solution. Operator removed.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0-200ppm) sanitizer not dispensing properly. Manager replaced sanitizer solution with new bottle and began dispensing properly final reading 200ppm.
Sanitizer not used in accordance with the manufacturer's recommendations. Observed Sanitizer Bucket (Quaternary 10-100ppm). Manager corrected solution with a final reading of 100ppm.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with pots. Employee moved during inspection.
Handwash sink used for purposes other than handwashing. Observed a wiping cloth in handwashing sink located at front counter next to kitchen entrance. Manager removed wiping cloth.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense towels located at ware washing area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple servers wearing bracelets while engaging in food service.
Equipment in poor repair. Observed gasket at reach in cooler at kitchen area next to table fryer torn.
Food stored on floor. Observed fry oil stored on floor across from table fryers at preparation area. Manager removed product and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall of walk in cooler number 3 soiled with mold like substance.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at first walk in cooler soiled with food debris.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation. Observed an employee without a hair restraint while engaging in food preparation
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority7 Intermediate13 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked cut potatoes (107F - Cooling) at walk in cooler 2. As per chef for more than 2 hours. Chef took product to be reheated to 165.
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 dish machine at dish area and coffee bar not properly dispensing sanitizer. Dishwasher (Chlorine 0ppm); Coffee Bar: Dishwasher (Chlorine 0ppm)
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 cook remove bread from toaster with bare hands and began assembling sandwich. Manager coached employee and voluntarily discarded bread.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over ready to eat mushrooms and raw fish on top of ready to eat sauces inside of reach in cooler. Observed raw salmon stored over tuna salad at top portion of preparation cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64F - Cold Holding); liquid eggs (65F - Cold Holding) inside of proofer cabinet. As per employee for less than 30 mins. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary ammonium solution at 0ppm at all sanitizer buckets and observed chlorine dish machines at 0ppm.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing last date served, chef added date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked cut potatoes cooling inside closed container and stacked directly on top of each other.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored deli slicer guard and can opener blade soiled with old food debris. Observed stored baking sheets soiled with old food debris at bakery area.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area blocked by trash can and dirty pots stored inside sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines.
Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink in bakery area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at preparation area
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in dry storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and drink stored on top of shelf in preparation area.
Floor area(s) covered with standing water. Observed standing water on floor in dish area
Food stored on floor. Observed cooking oil stored on the floor in dry storage area.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 107F and 93F at cook line and preparation table. Chef removed water.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink onto floor. Manager repaired pipe during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor in dish area
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside of sanitizer at back preparation table. Chef removed the water inside of sanitizer bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter and in kitchen
Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at stove near preparation area.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method.
Oct 23, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method.
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw branding and raw salmon stored inside reduced oxygen packaging at walk in cooler. As per operator, for approximately 3 hours. Employee cut all packages.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed containers of cooked tomatoes and chorizo cooling inside completely closed containers. Chef took items to place on shallow pan.
No paper towels or mechanical hand drying device provided at handwash sink. At the time of the of the inspection observed no paper towel at hand wash sink located near the cook line. employee replenished paper towel.
No soap provided at handwash sink. At the time of the location observed no hand soap in the hand wash sink located by the cook line. employee replenished hand soap.
Bowl or other container with no handle used to dispense food. At the time of the inspection observed cup with no handle inside of rice bucket. employee removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent at front preparation area.
Clean utensils stored between equipment and wall. Observed knives stored between equipment, located in the prep area. Operator removed knives.
Cutting board has cut marks and is no longer cleanable. At the time of the inspection observed cutting board with cut marks located in the prep area. employee discarded cutting board.
Floor area(s) covered with standing water. Located near walk in cooler and ware washing area.
Food storage container/container lid cracked or broken. At the time of the inspection observed container with Almonds cracked, located at the dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hand wash sink with food debris.
Water draining onto floor surface. At the time of the inspection observed water draining onto floor from underneath the 3 compartment sink located at the ware-washing area.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth not stored in the sanitizing solution. employee placed wiping cloth in sanitizing solution.
Wiping cloth DDBSA sanitizing solution not at proper minimum strength. Observed DDBSA solution at 0ppm. Chef took solution to replenish.
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.