CHURROMANIA DADELAND
7535 SW 88 ST UNIT 1460, Miami FL 33156 · 7864016026
Last inspected Jul 24, 2026 · 11 visits since November 2023
MAR 25
AUG 25
NOV 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Quail eggs (50 F - Cold Holding); pico de gallo (53 F - Cold Holding) at reach in cooler. As per operator for about one hour. Operator moved the products to the walk in cooler for rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed under 50 ppm for sanitizer bucket.
Spray bottle containing toxic substance not labeled. Observed bottle with chemical inside; no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
Cove molding at floor/wall juncture broken/missing. Observed at back door.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
No copy of latest inspection report available. Observed no copy.
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed 10 ppm for sanitizer bucket in back. Operator added more chlorine; final reading was 100 ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at kitchen hand sink.
No probe thermometer provided to measure temperature of food products. Observed no probe on site.
No copy of latest inspection report available. Observed no copy on site.
Jan 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink; hose attachment no breaker.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Itzamar. As per employee, her certificate is at another store.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at less than 50 ppm. Operator added more sanitizer, final reading: 100 ppm.
Toxic substance/chemical improperly stored. Observed surface cleaner stored on dry food rack with condiments. Employee removed during inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink; hose attachment no breaker.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine sanitizer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Itzamar. As per employee, her certificate is at another store.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and keys stored on prep table. Employee removed items.
Single-service articles improperly stored. Observed container of SS utensils stored on floor under front counter. Operator placed onto shelf.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding).
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 with ambient temperature of 50F. The following tcs foods stored inside for more than 4 hours: butter (53F - Cold Holding); sweet potato cooked (52F - Cold Holding); cooked mushroom (53F - Cold Holding); salmon smoked (52F - Cold Holding); ground beef (51F - Cold Holding); vegan beef (52F - Cold Holding); Alfredo sauce (52F - Cold Holding).
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed back area ceiling vents soiled.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed cases of drinks stored on the walk in cooler floor
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64 F - Cold Holding); heavy cream (64 F - Cold Holding) at reach in cooler precipitation area front counter. As per operator for about three hours. Operator moved the products to the walk in cooler for rapid cooling.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in holding units. At preparation area.
No container installed for catching grease from hood drip tray. Operator provided the trays.
No handwashing sign provided at a hand sink used by food employees front counter.
Apr 4, 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 quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Exterior door has a gap at the threshold that opens to the outside.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked shredded beef at walk-in cooler. Operator rearranged the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (70 F - Cold Holding); guacamole (43 F - Cold Holding); cooked quail eggs (63 F - Cold Holding); coleslaw (71 F - Cold Holding) at reach in cooler front counter. As per operator for less than three hours. Operated moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (84 F - Hot Holding) at the top of fryers. As per operator for 1,5 hours. And cooked shredded pork (122 F - Hot Holding); cooked shredded beef (125 F - Cold Holding); cooked chicken (114 F - Hot Holding); meatballs (113 F - Hot Holding); marinated sauce (130 F - Hot Holding) at steam table. As per operator for less than three hours. Operator moved the products to reheat.
No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Exterior door has a gap at the threshold that opens to the outside.
Insect control device installed over food preparation area.
Nov 2, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Quail eggs (50 F - Cold Holding); pico de gallo (53 F - Cold Holding) at reach in cooler. As per operator for about one hour. Operator moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (101 F - Hot Holding); and shredded pork (124 F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to the kitchen area to be reheated. final temperatures cooked pork (167 F - Reheating); shredded pork (170 F - Reheating).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed French fried under time control no written procedures. Written procedures was provided by email.
Food stored on floor. Observed an oil container stored on floor under preparation table.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets at preparation table next to quail eggs and French fried. Operator relocated the sanitizer buckets.
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.