MIAM CAFE
110 SE 6 ST UNIT 115, Fort Lauderdale FL 33301 · 754-200-4857
Last inspected May 27, 2026 · 7 visits since December 2024
DEC 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - smoked salmon (41-50F). Per operator item held in unit approximately 2.5 hours. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
★ 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 |
|---|---|---|---|
| 2--2025080026 | Sep 23, 2025 | Jan 13, 2026 | $200 |
Inspection history
7 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked by containers. Operator moved to make sink accessible.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and smoked Salomon items. Reviewed menu updating with operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted advisory during inspection.
Nov 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/ Person in Charge - Samantha Ramos
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Cook cracked raw shell eggs and then handled plated food for separate order without washing hands. Reviewed proper handwashing and cook washed hands.
Front counter employee handled soiled coffee cup and then prepared a coffee without washing hands. Reviewed proper handwashing and employee washed hands.
Metal stem-type thermometer soiled. Cookline probe thermometer soiled with debris and grease.
Raw chicken stored over ready-to-eat cooked potatoes in 6 door Cookline unit. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - smoked salmon (41-50F). Per operator item held in unit approximately 2.5 hours. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - display case - beef empanadas (70F); chicken empanadas (73F). Per operator items reheated this morning and held in unit approximately 2.5 hours. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
Handwash sink used for purposes other than handwashing. Utencils in Cookline hand sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
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/ Person in Charge - Samantha Ramos
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Time/temperature control for safety food thawed in an improper manner. Beef at triple sink thawing in standing water. Operator removed.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee drank then put on gloves and engaged in food preparation - handled raw fish - without washing hands. Reviewed proper hand washing and employee washed hands.
Prep area flip top - raw fish and raw beef stored over ready-to-eat cooked rice and quinoa. Prep area drawer unit - raw shell eggs stored over ready-to-eat vegetables. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Handwash sink used for purposes other than handwashing. Front counter hand sink used to rinse a container. Reviewed proper use of hand sinks.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Prep area drawers - scoop handle in cooked potatoes. Operator stored properly.
Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Dec 13, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Handwash sink not installed in food dishwashing area, as per plans. Also, hand sink not installed next to mop sink as per plans. Both sinks must be installed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. All hand sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink - water 77F.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - right flip top not turned on. Per operator repair service has been notified. Cookline - glass door - no TCS items - ambient temperature if unit (47F).
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.