FRANCISCA
6700 MAIN ST, Miami Lakes FL 33014
Last inspected Dec 10, 2025 · 6 visits since April 2024
JUN 24
AUG 24
APR 25
JUL 25
DEC 25
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (78F - Cold Holding) located cooked line near fryer station more than four hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 10, 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
What the inspector wrote — 5 findingsThe state's own report →
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yuca (78/75F - Cooling) covered in walk in cooler, operator uncovered.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed oil container on kitchen floor. Operator properly stored it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 85°F. Operator discarded it.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Salt container. Operator labeled it.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on preparation table, operator properly stored it.
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. Observed branzino fish thawed in ROP located in reach in cooler drawer. Operator removed from ROP.
Cutting board has cut marks and is no longer cleanable. Across the cook line.
Wet mop not stored in a manner to allow the mop to dry.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell eggs stored inside preparation reach in cooler across the cook line.
Toxic substance/chemical improperly stored. Observed spray bottle with table cleaner liquid next to clean utensils. Operator properly stored it.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yuca (77/75F - Cooling); sweet plantain (77/76F - Cooling); cruzado (60°F/58 - Cooling) covered with a plastic wrap. Operator uncovered during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table next to clean bowl, operator removed it.
Wet mop not stored in a manner to allow the mop to dry.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (78F - Cold Holding) located cooked line near fryer station more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (78F - Cold Holding) located cooked line near fryer station more than four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantain (92F - Hot Holding) less than four hours. Operator reheated at 165°F.
Handwash sink not accessible for employee use at all times. Observed mop bucket and mop. Operator removed during inspection.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Water leaking from pipe and/or faucet/handle. Hand wash sink located near dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Located from counter area.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection.
Handwash sink used for purposes other than handwashing. Employee filling blender in hand sink. Educated employee.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (121F - Hot Holding) less than 30 minutes. Operator stored inside oven.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. Front counter. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Plastic containers with cook oil.
Wet mop not stored in a manner to allow the mop to dry.
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.