LEMONI CAFE INC
4600 NE 2 AVE SUITE 8, Miami FL 33137 · 305-571-5090
Last inspected Mar 13, 2026 · 10 visits since February 2024
MAY 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. 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
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017025254 | Apr 17, 2017 | Jun 15, 2017 | $200 |
Inspection history
10 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
What the inspector wrote — 21 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm); employee put more sanitizer, Recheck; Triple Sink (Chlorine 50ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above wash strawberries and sauces.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drinking from plastic bottles of water with gloves, and continued to cut onions. Coached employee to discarded soiled gloves and wash hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (57F - Cold Holding); sliced tomatoes (49F - Cold Holding) at prep table reach in cooler, as per manager cut today less than 4 hours. Employee put ice for rapid cooling.
Show the remaining 17 findings ▾
Handwash sink used for purposes other than handwashing. Observed the coffee hose inside hand sink coffee station. Employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked cheesecake prepared on site not dated, as per employee prepared a day prior.
Spray bottle containing toxic substance not labeled. Observed a squeeze bottle with soap not labeled at hand sink front counter by coffee station.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard heavily soiled. As per manager was replaced in the morning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup stored on top at prep area cutting board by cook lines.
Employee eating in a food preparation or other restricted area. Observed employee drinking water from a plastic bottle at prep area.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Ice buildup in reach-in freezer.
Ice scoop handle in contact with ice. Observed ice handle touching the ice inside ice machine by front counter.
Light shield damaged/in disrepair. By prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled by kitchen entrance.
Reach-in freezer shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up. Observed Silverware utensils By prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed by prep area near freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm); Employee diluted with water, Recheck; Sanitizer Bucket (Chlorine 100ppm) under hand sink by three compartment sink.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor by three compartment sink.
Worn, torn and/or soiled floors/carpeting. Observed floor tiles in disrepair under freezer.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling by bathroom.
Cutting board has cut marks and is no longer cleanable. Observed three white cutting boards with cut marks.
Equipment in poor repair. Observed reach in cooler all gaskets torn.
Light shield damaged/in disrepair.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under rice cooker prep area.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler prep area and coolers by cook line.
Oct 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority3 Intermediate18 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 00ppm); manager add sanitizer Recheck; Triple Sink (Chlorine 50ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding); cooked vegetables (49F - Cold Holding); sliced mozzarella (45F - Cold Holding); feta cheese (46F - Cold Holding) by reach in cooler next to cook line. As per manager open and close for preparation. Manager put ice for rapid chill.
Handwash sink used for purposes other than handwashing. Observed the hose to discarded water from coffee machine at hand sink front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon offered in the menu not identified. Employee started marking the menu.
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. Observed new employee hired less than 60 days Keisha Mina Pineda.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling by bathroom.
Cutting board has cut marks and is no longer cleanable. Observed three white cutting boards with cut marks.
Equipment in poor repair. Observed reach in cooler all gaskets torn.
Floor area(s) covered with standing water. Observed standing water at floor under reach in freezer.
Floor soiled/has accumulation of debris. Observed by kitchen.
Ice scoop handle in contact with ice. Observed ice scoop inside touching ice by front counter. Manager stored correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 78°F by prep area. Employee discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under green cutting board by prep area.
Light shield damaged/in disrepair.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under rice cooker prep area.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler prep area and coolers by cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by front counter.
Working containers of food removed from original container not identified by common name. Observed cooking oil squeeze bottle not labeled at cook line.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate20 Basic
Show 31 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed hummus dated 03-07-25, as per employee was prepared the day before, forgot to change label date.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee tasting food with gloves and continued to proceed to prepare food. Coached employee to discarded gloves, wash hands and put new gloves. Employee discard gloves and wash hands.
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 cooked quinoa (50F - Cold Holding) stored inside reach in cooler. As per operator was prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked quinoa (50F - Cold Holding) stored inside reach in cooler. As per operator was prepared the day before.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (117F - Hot Holding), as per operator less than one hour. Employee reheat milk (167F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris accumulated near rice cooker at prep table. Observed green cutting board mold like substance at prep table near entrance door at kitchen.
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon offer in the menu not identified as a raw. Employee marked all menus with marker.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel hand sink near ware washing area. Employee provided.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheesecake prepared at reach in cooler not date marked. As per employee prepared more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard at kitchen floor soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and soup bowls stored at prep area not inverted.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored on shelf above preparation area reach in cooler near grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys and phone stored on shelves above prep table.
Equipment in poor repair. Observed reach in cooler gaskets torn across entrance kitchen door under steam table.
Floor soiled/has accumulation of debris. Observed floor soiled at kitchen behind preparation table and entrance of kitchen door.
Food stored on floor. Observed oat milk and almond milk containers stored on floor at front counter. Operator relocated 6 inches off floor.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. Observed spatulas stored between grill and table at kitchen. Observed six pair of tongs stored in oven door handle at kitchen. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 71°F stored near rice cooker.
In-use wet wiping cloth/towel used under cutting board. Observed cloth under green cutting board at prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Observed fan soiled near ware washing area and fan at entrance of kitchen soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open bottle of water stored inside reach in cooler at preparation area.
Silverware/utensils stored upright with the food-contact surface up. Observed spatulas and soup spoons stored upright with the food contact surface up near rice cooker.
Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across entrance kitchen door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled Through kitchen.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle of cooking oil not labeled at kitchen. Employee labeled.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch phone and then put on gloves to engage in food preparation. Discussed proper procedures with employee. Employee properly washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curry sauce (47F - Cold Holding); cheesecake (48F - Cold Holding); chicken and rice soup (47F - Cold Holding) as per employee for approximately 3 hrs. Employee stated that the cooler is often open.
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. Discussed and provided to operator via email.
Handwash sink used for purposes other than handwashing.
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. Discussed and provided to operator via email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheesecake inside reach in cooler across kitchen entrance without date mark. As per operator for approximately 4 days. Operator properly date marked.
Bowl or other container with no handle used to dispense food. Observed bowl inside fruit container inside reach in freezer. Operator removed the bowl.
Standing water in bottom of reach-in-cooler.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sour cream 47 F in reach-in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink. Discussed proper hand wash in handwash sink with operator.
Equipment drain line draining into handwash sink. Observed drain line from espresso machine directly draining into handwash sink at front service counter. Handwash sink used for purposes other than handwashing. A few whole lemons and a bucket of soap water stored in the only handwash sink in kitchen. Employee removed items from sink.
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. Interiors of the press grills soiled with accumulation of grease.
No soap provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. The only handwash sink in kitchen.
No Heimlich maneuver/choking sign posted.
Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with stickers stored in reach-in cooler at kitchen.
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority7 Intermediate5 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began preparing food on cook line. Manager had employee wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without sanitizing.
Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over empanadas kitchen in reach-in cooler next to reach-in freezer. Manager moved ground beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line grill: onions (49F - Cold Holding); cheese (48F - Cold Holding); chicken (49F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
Handwash sink used for purposes other than handwashing. Employee washed avocados in kitchen hand washing sink.
Hot water supply not maintained during peak periods. Water at all sinks 77F. Mana stated the water heater is not working properly.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023.
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 of employee training for establishment.
No soap and hand towels provided at handwash sink. Hand washing sink in bar area.
Probe thermometer not within the intended measuring range of use. No probe thermometer available for establishment.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Equipment in poor repair. Gasket for reach-in cooler on make line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on make line, 75F.
Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler next to three compartment sink.
Standing water in bottom of reach-in-cooler. Kitchen reach-in cooler next to kitchen reach-in freezer.
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.