MIAMI COFFEE SHOP
7201 NW 36 ST, Miami FL 33166 · 305 593 0585
Last inspected Jul 24, 2026 · 7 visits since July 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling tiles showing water damage.
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment in poor repair. Observed reach in cooler door handle broken in back kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table in kitchen. Operator stored towel inside bucket with sanitizer.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator reset triple sink and observed Triple Sink (Chlorine 100ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on sandwich prep table in kitchen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Angela Miguel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and ceiling vents back kitchen.
Equipment in poor repair. Observed reach in cooler left door handle broken located by reach in freezer in back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by employee restroom.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature inside steam table in kitchen. Operator placed meat inside reach in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored on floor. Observed a bag of onions stored on kitchen floor. Operator removed bag from floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Observed old label stuck on food container inside reach in cooler in back kitchen. Operator removed label.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at coffee station, milk (120F - Hot Holding); Operator reheated milk to bring to hot holding temperature, milk (167F - Reheating).
Dumpster overflowing garbage.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishes drying rack.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed at rear garbage receptacle area.
Working containers of food removed from original container not identified by common name. Observed at cook line, a squeeze bottle of oil and a shaker of salt not labeled.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed broccoli stored inside thank you bags in reach in freezer.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator was unable to answer how to calibrate Probe Thermometer. Operator was trained by Inspector how to calibrate Probe Thermometer.
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.
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.
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.