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2105 CORAL WAY, Miami FL 33145 · 305 854 1888
Last inspected Aug 15, 2025 · 7 visits since July 2023
JUL 23
APR 24
OCT 24
JAN 25
AUG 25
≈ ERRATIC
5 inspections, swinging between B and F. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 15, 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
What the inspector wrote — 7 findingsThe state's own report →
Container of medicine improperly stored. Kitchen: bag of halls cough drops stored on a shelf with utensils and single service containers above the prep table.
Raw animal food stored over or with unwashed produce. Reach in cooler in the kitchen: raw shell eggs stored above tomatoes.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 3 findings ▾
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Single-service articles not stored inverted or protected from contamination. Shelf in the kitchen: single service bowls and to-go containers not inverted.
Standing water or very slow draining water in handwash sink. Front counter.
Jan 22, 2025□ 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 ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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. Observed plastic cups of juice missing required information. Coached operator on label requirements.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over vegetables at reach in cooler across from stove.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. Cook placed product on ice bath.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding); sliced turkey (74F - Cold Holding) at room temperature at cook line. As per manager, products held at room temperature for less than 2 hours. Employee placed products on ice bath.
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 food employees Rosalina, Nelson and Sergio without proof of health reporting responsibilities. Manager provided agreement to employees and employees reviewed and signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked pork missing date marking at reach in cooler across from stove. As per employee, product prepared on previous day.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle and reach in cooler handle soiled.
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. Observed cups of juice at customer self serve area that are prepared at establishment missing required information.
Oct 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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. Observed plastic cups of juice missing required information. Coached operator on label requirements.
Oct 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (103F - Hot Holding); ham and cheese croissant (115F - Hot Holding); tequeno (110F - Hot Holding) as per operator items placed in unit two hours prior to
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above refrigerator at kitchen.
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. Observed plastic cups of juice missing required information. Coached operator on label requirements.
Open dumpster lid. Operator closed lid at the time of inspection.
Reach-in cooler interior has an accumulation of soil residues. Located at the entrance of the kitchen area. Also observed stored cutting board with stains on storage shelf across from preparation table.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of tuna salad and pancake batter with dates exceeding 7 days at single door reach in cooler across from cook line.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of tuna salad and pancake batter with dates exceeding 7 days at single door reach in cooler across from cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (75F - Cold Holding) at room temperature near cook line. As per person in charge, for approximately 2 hours. Discussed time as a public health control with person in charge.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unaware of thermometer calibration procedures. Discussed with operator and provided thermometer calibration handout.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen and ware washing area.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensil tray soiled at front counter.
Current Hotel and Restaurant license not displayed. Provided paperless licensing handout to person in charge.
Duct tape used to repair nonfood-contact surface. Observed duct tape utilized inside microwave and reach in cooler.
Hole in or other damage to wall. Observed at front counter near bathroom.
No container installed for catching grease from hood drip tray.
Observed preparation table shelves with rust.
Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance. Employee began removing debris.
Unclean building components, attachments or fixtures. Observed grease build up on hood.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
6 High priority9 Intermediate16 Basic
Show 31 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Nonfood-grade bags used in direct contact with food. Observed bread stored inside non food grade bags at reach in freezer at storage area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach empanadas (123F - Hot Holding) at warming unit at front counter. As per operator, for approximately 2 hours. Advised operator to reheat product to 165F. Observed cooked potatoes (95F - Hot Holding) at room temperature at cook line. As per employee for approximately 45 minutes. Advised employee to reheat product to 165F or place inside reach in cooler.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Coached manager on employee health policy procedures.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of minimum cooking temperature for chicken.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable dicer soiled with black substance. Observed slicer soiled with old food debris. Observed interior of both microwaves soiled with old food debris. Observed cutting board with soiled with black substance and stains at preparation area. Operator removed cutting board.
Handwash sink not accessible for employee use at all times. Observed stool and garbage can blocking hand sink at kitchen. Employee removed garbage can.
Handwash sink used for purposes other than handwashing. Observed rice cooker stored inside hand sink at kitchen.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Rosio Macaya hired more than 60 days, no proof of employee training.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bags of cooked chicken and cooked salmon, containers of couscous and chick peas not date marked. As per employee items were prepared more than 24 hours prior.
Accumulation of debris in three-compartment sink. Observed 3 compartment sink soiled with black substance and old food debris. Employee began removing debris.
Buildup of food debris/soil residue on equipment door handles. Oven ric micro
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed rice cooker stored on floor underneath 3 compartment sink.
Clean utensils or equipment stored in dirty drawer or rack.cups front counter.
Cutting board has cut marks and is no longer cleanable. Observed at 3 compartment sink.
Employee with no hair restraint while engaging in food preparation.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in cooler at front counter.
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. Observed containers of beet juice, carrot juice and orange juice missing required information.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of nut containers soiled. Observed storage shelves and table containing flat top grill soiled with old food debris at cook line.
Preparation table shelves with rust that has pitted the surface. Located at back preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in cooler and reach in freezer interiors soiled with old food debris. Employee began removing debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
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.