NO SIGNAL SLOW COFFEE
866 NE 79 ST, Miami FL 33138 · 305-793-5468
Last inspected Mar 16, 2026 · 3 visits since September 2023
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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021013462 | Dec 1, 2020 | Jul 19, 2021 | $160 |
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 12840 SW 120 ST, Miami — this licence has since moved.
Show 1 finding ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back prep area.
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
Recorded at 12840 SW 120 ST, Miami — this licence has since moved.
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,right: fresh mozzarella cheese (50F - Cold Holding); teriyaki chicken (50F - Cold Holding); beef (51F - Cold Holding); chicken (51F - Cold Holding)as per operator unit remained open for approximately 2hrs while loading.; 2nd temperature at 43F for chicken, 42F for teriyaki chicken,43F mozzarella cheese at 9:50am. Operator closed lid of reach in cooler.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Steam table: meatballs,as per operator from 1 hr ago.taken at 9:00am (57F - Reheating)2nd temperature at 71F at 9:30am. Operator removed from steam table and reheated in microwave oven to 135F.
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.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate thermometer, coached operator on procedure.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back prep area.
Ceiling tile missing. Observed above walk in freezer entrance.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-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.