CONSTELLATION CULINARY GROUP
2151 NW 1 CT, Miami FL 33137 · 786 391 0784
Last inspected Jun 18, 2026 · 7 visits since March 2024
MAY 24
NOV 24
APR 25
APR 26
JUN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Observed: 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. Priority: Intermediate
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab boxes from floor, and proceeded to put new gloves without wash hands. Coached employee to wash hands properly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400+ppm). Operator put more water to diluted solution. Recheck; Triple Sink (Quaternary 300ppm).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed 4 containers of liquid eggs opened not dated. As per employee open a day prior. Employee labeled.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and yellow cutting boards soiled by dry storage ware washing area.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside panko container at dry storage. Employee removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. Observed by ware washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 112°F across cook line. Employee empty water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled.
Single-service articles improperly stored. Observed aluminum containers for catering stored on floor by deserts station. Employee stored properly.
Apr 20, 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
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile showing water damage by dish machine.
Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by ice machine area.
Jun 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Observed Mahi Mahi onsite ROP held for more than 48 hours.
Current Hotel and Restaurant license not displayed. New license printed.
Old labels stuck to food containers after cleaning. By the dishwashing area.
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 Mahi Mahi onsite ROP held for more than 48 hours.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on top of the prep tables. Operator stored properly.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked with tray cart. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink no paper towel near dish machine area. Operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee Kurt, Carlos, Adolfo, Lavon.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board soiled. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup stored on preparation area. Operator moved it.
Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near ice machine.
Floor soiled/has accumulation of debris. Observed floor soiled at dishwasher area.
Floor tiles missing and/or in disrepair. Observed tile in disrepair at dry storage area near ware washing area.
Old labels stuck to food containers after cleaning. Observed old labels stuck on containers at storage dry area.
Single-service articles not stored inverted or protected from contamination. Observed spoons not inverted at preparation area for tasting. Operator inverted.
Time/temperature control for safety food thawed in an improper manner. Observed empanadas filling thawing in standing water at preparation sink. Operator open faucet to thawing under running water. Observed pork filling thawing on a tray. Operator relocated inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizing solution.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to adulteration of food product. 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. Mahi-mahi.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed metal car blocked hand wash sink kitchen. Operator removed during inspection.
Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink near dishwasher machine. Operator removed during inspection.
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. Mahi-mahi.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes, purses stored on metal car next to corn starch, cumin seed, sauce and plastic to go containers. Operator removed the employee items during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Observed: Dented/rusted cans present. See stop sale. Can of casa solana black beans. Priority: High Priority
Observed: Clam/mussel/oyster tags not marked with last date served. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diego Martinez. Priority: Intermediate
Observed: 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. Provided during inspection. Operator post during inspection. Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided during inspection. Operator post during inspection. Priority: Intermediate
Observed: Ceiling tile missing. Located near dishwasher area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic
Observed: Hole in or other damage to wall. Located near exit door. Priority: Basic
Observed: Wiping cloth sanitizing solution stored on the floor. Kitchen. Operator stored properly during inspection. Priority: Basic
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.