PLANTISSERIE
7316 NE 2 AVE, Miami FL 33138 · 786-502-3363
Last inspected Jul 13, 2026 · 9 visits since January 2024
FEB 25
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 28 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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task from preparing food to cleaning with wet cloths with sanitizer and continued to prep food, coached employee to discard soiled gloves and wash hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad vegetarian (51F - Cold Holding) at front counter. As per employee prepared today less than 2 hours. Employee put ice for rapid cooling.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 400ppm); under prep table at kitchen. Employee prepared new solution, Recheck; Sanitizer Bucket (Chlorine 100ppm).
Handwash sink used for purposes other than handwashing. Observed a glass jar stored inside hand sink at kitchen. Employee removed.
Show the remaining 11 findings ▾
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/
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 Monica Garcia. Owner print form and discussed with employee and signed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent and ceiling tile soiled with dust.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
Ice buildup in reach-in freezers at storage.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above prep area kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan soiled with dust at floor and wall at kitchen area.
Reach-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on top of prep table across cook line. Employee stored properly.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen, employee go to front counter and came back to kitchen with same gloves. Coached employee to discarded gloves and proceeded to wash hands properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (125F - Hot Holding),cooked quinoa (130F - Hot Holding) at steam table, as per employee prepared less than 2 hours. Employee took to oven to reheat.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher has not received adequate training for how to set up three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by kitchen table.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by kitchen.
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 two employees Mariano and Tania hired less than 60 days. Provided form to manager, printed and signed.
Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with bleach and another spray bottle with windex not labeled at three compartment sink. Employee labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates not inverted at storage.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up correctly and clean dishes.
Equipment in poor repair. Observed reach in cooler gaskets torn by kitchen.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
Ice buildup in reach-in freezer at kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed inside mop bucket at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at coffee station.
Wet wiping cloths stored in detergent and sanitizer mixed together. Under prep kitchen table. Employee prepared sanitizer solution. Recheck; Sanitizer Bucket (Chlorine 100ppm)
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under three compartment sink. Employee prepared new solution. Recheck; Sanitizer Bucket (Chlorine 100ppm)
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
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 10ppm). Employee add more chlorine Recheck; Triple Sink (Chlorine 100ppm).
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wear gloves and put oven gloves on top of it, removed oven gloves and continued to prepared food. Coach employee to how properly hand wash and discard soiled gloves every time change task.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep table kitchen. Employee clean during inspection.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
Ice buildup in reach-in freezer. Employee clean during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan floor by kitchen oven dusty.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket by mop sink.
Mar 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task,went to hand sink and wash hands with gloves on, and started preparing food. Inspector coached employee to conduct proper hand washing procedures. Discard gloves and wash hands and put new gloves on. Employee discarded gloves and wash hands.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not inverted at storage dry area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist bracelet while preparing food.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
Food storage container/container lid cracked or broken. Observed green container lid cracked to cover food containers at reach in cooler prep area. Employee discarded and replaced with new lids.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored in prep table next to food preparation. Employee stored under table bottom shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored inside sanitizer bucket.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked garbanzo salad (47F - Cold Holding) at reach in cooler front counter, as per employee stored at reach in cooler less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (130F - Hot Holding) at steam table front counter less than 2 hours. Employee took product to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen soiled.
No probe thermometer provided to measure temperature of food products.
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 Florencia less than 60 days. Provided by email. Manager printed and filled out form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation table kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and bowls stored at dry storage near oven not inverted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two fans at kitchen floor heavily dusty. Observed reach in freezer gaskets soiled.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored at preparation table at kitchen. Manager inverted.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Manager stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloth stored on preparation table at kitchen area. Employee stored inside sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Observed wet cloth sanitizer bucket stored on floor at kitchen area. Employee removed from floor.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed jar stored inside hand wash sink at kitchen. Employee removed jar from inside hand wash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted at front counter Employee inverted single serve containers.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quinoa salad (48F - Cold Holding); potatoes salad (49F - Cold Holding) at the front counter, as per employee less than 2 hours employee increased temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mushroom mix not dated inside reach in cooler, as per employee over 24 hours.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pizzetta mix (42F - Cold Holding) dated on 01/17 in reach in cooler, employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pizzetta mix (42F - Cold Holding) dated on 01/17 in reach in cooler, employee discarded during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm).
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 form during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Open dumpster lid.
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.