NO LIMITS COFFEE SHOP
13920 SW 47 ST STE 103, Miami FL 33175 · 7862818547
Last inspected Apr 28, 2026 · 8 visits since October 2023
JAN 24
MAR 24
JUL 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Provided a copy to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over tortillas and sauces.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing one vacuum breaker for hose bibs splitter at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets for walk in freezer and reach in cooler across of stove. Also observed reach in cooler door soiled.
Soiled dry wiping cloth in use. Observed stored on prep cutting board.
Show the remaining 2 findings ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors in front of walk in freezer and cooler and inside the walk in cooler.
Wood food-contact surface not properly sealed. Observed food items being stored on unsealed wood panels on shelves, in dry storage area.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (45F - Cooling); cooked yellow rice (44F - Cooling). Both containers labeled 03-09-26. Operator discarded items.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above deli containers containing ready to eat pickles, onions, sauces inside the reach in cooler across of stove. Owner placed eggs on the bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (45F - Cooling); cooked yellow rice (44F - Cooling. Both containers labeled 03-09-26. Operator discarded items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese tequenos (Cooked around 8am) (116F - Hot Holding). Manager had cook reheat. second temp: cheese tequenos (167F - Reheating); second temp. ham croquettes (156F - Hot Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at the second hose bib of the two way splitter.
Handwash sink used for purposes other than handwashing. Observed fruits and sanitizing buckets inside basin.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for male, female and secondary employee restroom.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed a clean pot stored on the floor in the dry storage area. Manager removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use items and a clean pot not inverted in the dry storage shelves.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed for hand wash sink in the kitchen.
In-use tongs stored on equipment door handle between uses. Observed stored on oven handles in the kitchen. Cooked removed from handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets for walk in freezer and cooler.
Silverware/utensils stored upright with the food-contact surface up. Observed clean fork and spoon stored with the food contact surface up.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors in front of walk in freezer and cooler and inside the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths stored on counter of espresso machine. Manager placed in sanitizing bucket.
Jul 11, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observed walk in cooler gasket torn.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the oven at cook line observed cooked rice (117 F - Hot Holding), as per cook for less than 1 hour, manager reheating the rice.
Jan 31, 2024□ 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 ▾
Equipment in poor repair. Observed walk in cooler gasket torn.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled wiping cloth, garbage lid and continued engaging in food preparation without washing hands first. Coached employee and manager on proper hand washing.
Employee washed hands with gloves on. Coached employee on proper hand washing, employee properly wash hands.
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 a copy of the big 6 to manager.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer correct cold holding temperature. Coached manager on basic food code holding temperatures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler observed Tomato sauce in a container not date marked, as per manager from the day prior. Manager date marked it on site.
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. Provided a copy to manager.
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. Provided a copies of Employee reporting agreement to manager, manager completed it on site.
Employee eating while preparing food. Observed employee drinking coffee while engaged in food preparation.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone, water bottle stored on the shelf above the reach in cooler in the cook line.
Equipment in poor repair. Observed walk in cooler gasket torn.
Food not stored at least 6 inches off of the floor. In the storage area observed cooking oil stored directly on the floor, employee placed it 6 inches above the floor.
In-use tongs stored on equipment door handle between uses. At front counter observed tongs stored on hot box door handle, employee removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In the dry storage area observed flour in a container not labeled, employee labeled it on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the preparation observed some accumulation of food debris.
Ripped/worn tin foil used as shelf cover. Tin foil Used as cover under the preparation table in the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers. On the preparation table.
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in large pots in walk in cooler not cooled to proper temperature within appropriate timeframe. 55F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans in large pots in walk in cooler not cooled to proper temperature within appropriate timeframe.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (44F - Cold Holding); Dairy (44F - Cold Holding); Plant Foods (45F - Cold Holding); Dairy (44F - Cold Holding) operator called for repairs and will ice down items.
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.