PRETTY HEALTHY
17560 NW 27 AVE STE 123, Miami FL 33056
Last inspected Jul 27, 2026 · 7 visits since October 2023
MAR 24
AUG 24
OCT 25
DEC 25
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019043442 | Aug 21, 2019 | Dec 3, 2020 | $400 |
Inspection history
7 visits, newest first
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority4 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed canisha Barnes with expired certificate.
Handwash sink not accessible for employee use at all times. Observed kitchen handwashing sink blocked by electrical cooker. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad prepared 2 days ago with no date marking.
Show the remaining 10 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. On top of 3door reach in cooler.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed gaskets in 3 door reach in cooler torn.
No handwashing sign provided at a hand sink used by food employees. Kitchen and bathroom.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of 3 door reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust. By handwashing sink, 3 compartment sink and hallway.
Worn, torn and/or soiled floors/carpeting. At the front counter and kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 electrical cookers that use grease on the prep table in the back kitchen area with no hood system.
Jul 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 9 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Canisha Barnes certificate expired on 11/4/25.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. Over the 3 door reach in cooler in the kitchen.
Equipment in poor repair. Observed 3 door reach in cooler with gaskets torn.
No handwashing sign provided at a hand sink used by food employees. In the bathroom and kitchen.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By the kitchen handwashing sink and hallway.
Worn, torn and/or soiled floors/carpeting. Under the kitchen handwashing sink, behind the reach in coolers and prep tables.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 electrical cookers that use grease on the prep table in the back kitchen area with no hood system.
Dec 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (50F - Cold Holding); dice tomatoes (48F - Cold Holding) stored in the reach in cooler for less than 40 minutes. Operator placed in a different reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Canisha Barnes certificate expired on 11/4/25.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of metal cans where clean knives are stored with rust.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed establishment preparing turmeric and ginger shots, and chlorophyll shots in a reach in cooler in the lobby with no warning label. Operator discarded use of juices until warning label is delivered.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
No soap provided at handwash sink. In kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. Over the 3 door reach in cooler in the kitchen.
Equipment in poor repair. Observed 3 door reach in cooler with gaskets torn.
No handwashing sign provided at a hand sink used by food employees. In the bathroom and kitchen.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By the kitchen handwashing sink and hallway.
Working containers of food removed from original container not identified by common name. Observed sugar container with no name label. Operator placed name.
Worn, torn and/or soiled floors/carpeting. Under the kitchen handwashing sink, behind the reach in coolers and prep tables.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 electrical cookers that use grease on the prep table in the back kitchen area with no hood system.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (103F - Hot Holding); salmon (114F - Hot Holding) stored in the steam box, for less than 4 hours. Operator reheat items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice bin with mold like substance. Observed blender lids soiled.
No paper towels or mechanical hand drying device provided at handwash sink. In the prep area.
No running water at mop sink located in the kitchen.
No soap provided at handwash sink. In the prep area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
No handwashing sign provided at a hand sink used by food employees. In the prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed front reach in cooler gaskets soiled.
Observed Standing water in bottom of front counter reach-in-cooler. Observed 3 door reach in cooler with standing water inside.
Reach-in cooler shelves with rust that has pitted the surface.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment drain.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 4 electrical stove to cook shrimp, salmon and chicken stored in the back prep area.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
Floors not constructed to be easily cleanable. Throughout the kitchen.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (113F - Hot Holding) stored in the steam table, operator reheated shrimp (170F - Reheating).
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand washing at the bathroom and kitchen handwashing sink. Operator placed new roll.
No soap provided at handwash sink. Observed no soap at the bathroom. Operator placed new soap.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
Equipment in poor repair. Observed gaskets torn at the 3 door reach in cooler and flip top reach in cooler at the front counter.
Floors not constructed to be easily cleanable. Throughout the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops inside standing water by the front counter. Operator removed water.
Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler salad station and 3 door reach in cooler.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 2nd container of cooked shrimp (109F - Hot Holding); salmon (110F - Hot Holding) in the steam table cooked 1 hour before inspection as per operator. Cooked shrimp was thrown away and the cooked salmon (192F - Reheating).
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 forms to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed back hand washing sink with no towel.
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 forms to operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on ceiling vent by storage room with vents soiled.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed gaskets torn in the 3 door reach in cooler.
Food stored on floor. Observed cases of water stored on the floor in the back area and container of sugar stored on the floor in the back prep area.
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 self service reach in cooler by the front counter with ginger shots, detox tea, tuna salad, crab salad, and lemonades with no date,address of the establishment and product identity on each bottle.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign on the back handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in the 3 door reach in cooler soiled.
Observed 3 door reach-in cooler shelves with rust that has pitted the surface.
Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Throughout the kitchen.
Observed single-service articles such as squeeze bottles and foam cups improperly stored on the floor in the back storage room.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor in the back prep room and the front counter.
Stored food not covered. Observed a cooler with ice in the front counter with no cover. Operator covered the cooler with lid.
Wet mop not stored in a manner to allow the mop to dry stored in the back storage area.
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.