FIORE CAFFE
228 SE 1 ST, Miami FL 33131
Last inspected Jul 29, 2026 · 9 visits since September 2023
SEP 24
FEB 25
AUG 25
SEP 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found observed 2 fays Flying around dining hall. Not touching any food, preparation items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016051316 | Oct 4, 2016 | Dec 15, 2016 | $320 |
Inspection history
9 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 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.
Dishmachine has no data plate/operating specifications.
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 1 high priority.
1 High priority4 Intermediate18 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink.
Small-diameter probe thermometer not provided to measure the temperature of thin foods.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ambient air thermometer not located in the warmest part of the cold holding unit. All kitchen coolers.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones to kitchen work table.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Observed loose food debris throughout kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to all kitchen shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers inside soil.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed in room temperature.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed most employees cellular phones on top of food preparation table.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Underneath kitchen stove top.
In-use tongs stored on equipment door handle between uses.
Single-service articles improperly stored. Observed most Take out utensils, not stored Inverted.
Soiled dry wiping cloth in use.
Stored food not covered. Observed Sauce inside waking cooler not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 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.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found observed 2 fays Flying around dining hall. Not touching any food, preparation items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Kitchen, food, workers, Not changing gloves after changing task.
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.
Cleaned and sanitized equipment or utensils not properly stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees personal belongings in food preparation area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2024 confirmation 246052668 paid 312.00 paid on 2-14-2025
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal items on kitchen work table.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishes equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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.
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.
Probe thermometer not used to ensure proper food temperatures.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Wiping cloth sanitizing solution stored on the floor.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 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.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Cleaned and sanitized equipment or utensils not properly stored.
Employee with no hair restraint while engaging in food preparation.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 48 f Liquid eggs 44 f cheese 46 Management Applied ice on top of the product.
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 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.