IHC EMPLOYEES CAFETERIA
2505 NW 87 AVE, Miami FL 33172 · 305-468-1381
Last inspected Aug 15, 2025 · 4 visits since December 2023
DEC 23
OCT 24
AUG 25
▼ IMPROVING
3 inspections trending up, 36 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license as of today(1 day). Establishment paid license while I conducted the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 mashed potatoes (46 - Cold Holding), as per label from Wednesday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 -Cold Holding), as per label from Wednesday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top unit kitchen line soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by office entrance, staff provided a new roll.
Show the remaining 3 findings ▾
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 tuna steak not removed from ROP packaging as labeled by manufacturer.
Cutting board has cut marks and is no longer cleanable. Observed at several preparation tables and some of auxiliary as well.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Boiler # 142919 # 021243 and not current boiler certificate available, as per chief engineer due to a delay with the state.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed expired license as of today(1 day). Establishment paid license while I conducted the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table at walk in cooler entrance. Staff removed the can opener and cleaned/sanitized it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black substance like mold inside both ice machine/bins located the the kitchen entrance.
Buildup of food debris/soil residue on equipment door handles. Observed all throughout kitchen ovens, reach in cooler and drawer reach in coolers at kitchen cook line and preparation areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned plate covers stored not inverted at hot holding unit at kitchen preparation area. Chef inverted the plate covers.
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 tuna thawing inside commercially packed ROP labeled indicating that it is to remain frozen until time of use at walk in cooling, product still frozen. Chef removed tuna from the bags.
Cutting board has cut marks and is no longer cleanable. Observed untying board at cook line and at preparation table across from reach freezer with marks not longer cleanable.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy grease accumulation and drippings at both hoods at cooking line.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line. Chef removed tongs from the handle.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board on prep station near kitchen office.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed rusted shelves in walk-in cooler.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 77F in prep sink near kitchen office door.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a pan of marinated raw beef over a box of green beans and smoked salmon above tortillas inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (63 F - Cold Holding); diced cheese (59 F - Cold Holding); coleslaw (62 F - Cold Holding); cheese (51 F - Cold Holding) located at salad station, less than 4 hours. GM directed food employee to retrieve ice to submerge food containers, to rapidly lower temperatures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (105 F - Hot Holding) located next to steam table unit, not stored in unit directly, less than 4 hours. GM removed food item and directed employee to reheat to 135F and above.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. As per operator forms we're printed and handed out to employees but have not yet been signed.
No soap provided at handwash sink. Observed no soap in dispenser at hand wash sink near hotbox.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near salad station not working, no hot water observed, unable to take a temperature.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and plates not inverted above cook line.
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 raw salmon, snapper and mahi mahi thawed and still in sealed reduced oxygen packaging located in reach in cooler drawers under cookline.
Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board on prep station near kitchen office.
Food stored on floor. Observed box of raw meat and potatoes stored on the floor in the walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezer door.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill handle.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer located in reach in cooler across from grill.
No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash only sign at hand wash sink near walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all hotboxes soiled beneath and gaskets soiled in reach in cooler doors near kitchen office.
Old labels stuck to food containers after cleaning located near walk in cooler at pantry area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed rusted shelves in 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.