FIRESIDE CAFE
122 POINCIANA BLVD, Miramar FL 32550 · 850-650-6800
Last inspected Apr 8, 2026 · 6 visits since July 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Cook reheated chicken breast in microwave to be served to guest 119F. Cook reheated chicken again to 179F.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2015006278 | Dec 30, 2014 | Mar 16, 2015 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and hair tie on top of gloved wrist while engaging in food preparation. Employee removed watch and hair tie during inspection.
Employee with no hair restraint while engaging in food preparation. Employee placed hair in pony tail.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary sanitizer solution 500 ppm. Manager corrected solution to 200 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary 500 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Soap dispenser at handwash sink not working/unable to dispense soap. Manager has placed a bottle of soap at sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks and keys stored on food contact surfaces at front counter.
Soiled dry wiping cloth in use at barista machine on front counter. Employee removed cloth and placed cloth in sanitizer solution.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Left side of interior ice machine soiled.
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth stored under oven on make line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees.
Soiled dry wiping cloth in use at barista station.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Sanitizer dispensing hose hanging down and stored inside sink of sanitizer water at 3 compartment sink.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Cook reheated chicken breast in microwave to be served to guest 119F. Cook reheated chicken again to 179F.
Equipment and utensils not rinsed between washing and sanitizing. 3 compartment sink has sanitizer only set up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in soiled water at 68F.
No handwashing sign provided at a hand sink used by food employees at hand wash sink near barista station.
Utility lines and pipes are unnecessarily exposed on ceiling in kitchen over cook/ make line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on drop pan at espresso machine.
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.