DICED
2600 NW 87 AVE SUITE #13, Doral FL 33172 · 305-431-3213
Last inspected Feb 6, 2026 · 7 visits since August 2023
MAR 24
SEP 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021010328 | Jan 12, 2021 | Aug 20, 2021 | $160 |
| 1--2014052127 | Nov 19, 2014 | Jan 14, 2015 | $520 |
Inspection history
7 visits, newest first
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0ppm.
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 marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit, as per management and stickers from prior day.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container with cilantro sauce and not time marking, staff voluntarily discarded items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures.
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 walk in cooler unable to hold safe temperature 41°F or below, actual temperature 58°F.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm
Jul 31, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack rear kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at handwashing sink next to walk in cooler entrance. Manager removed the bucket.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return over 3 compartment sink area.
Cutting board has cut marks and is no longer cleanable. Observed bat front counter prep table reach in cooler.
Food stored on floor. Observed sugar bag stored on the floor by walk in cooler entrance, staff moved sugar to a rack.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm, staff refill all buckets with new solution, tested at 400ppm.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer three compartment in sink at 0ppm. Staff change sanitizer container, tested at 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ( (120F - Hot Holding); steak (98F - Hot Holding), as per manager less that two hours. Staff removed items and placed food on flat top grill to reheat to 165°F. chicken 2nd Temp. (178F-hot Holding ); steak 2nd Temperature (169F - Hot Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter installed at mop sink with not vacuum breaker installed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooking grilled with excess old food residue attached. Observed can opener blade soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents and returns soiled/dusted all throughout kitchen preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots not inverted at rack by walk in cooler entrance. Staff inverted pot.
Cleaned and sanitized equipment or utensils not properly stored. Observed serving/cooking utensils stored not handle first at rack by walk in cooler entrance. Staff placed utensils in a new container inverted.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout preparation tables at kitchen rear.
Equipment and utensils not properly air-dried - wet nesting. Observed several containers not properly air-dried at rack by walk in cooler entrance.
Food stored on floor. Observed two buckets of marinate sauces stored on floor by walk in cooler entrance. Staff placed buckets on the rack.
Old labels stuck to food containers after cleaning. Observed several food containers with old labels stuck at rack by walk in cooler entrance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm. Staff provided new solution, tested at 200ppm.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm). Manager adjusted concentration and made a new bucket of sanitizer solution Sanitizer Bucket (Quaternary 300ppm)
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how to calibrate probe thermometer. Coach manager on proper calibration method and provided handout.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at standing reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket stored on prep table next to cutting board. Manager removed and stored onto shelf.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener blade at preparation table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vent at ware washing area soiled.
Old labels stuck to food containers after cleaning. Observed on drying rack at back storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
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.