SARUSSI'S CAFE
9836 SW 40 STREET, Md Miami FL 33165 · 305-951-4525
Last inspected Aug 12, 2026 · 10 visits since January 2024
NOV 24
FEB 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10-01-23. Manager renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice and beans (81F - Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen tongs stored in unclean water at 149F at the flat top grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (81F - Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (64F - Cold Holding); shredded lettuce (49F - Cold Holding); ham sandwiches (60F - Cold Holding) at the reach in cooler and pan rack near cook line. As per operator, items have been there for about an hour. Operator placed inside walk in cooler to rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (96F - Hot Holding); rice and beans (81F - Hot Holding) located across the cook line. As per cook, the products were placed there about two hours ago. Operator went to reheat products to correct parameters.
Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink near front counter.
Manager or person in charge lacking proof of food manager certification. Observed no certified food manager at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles located next to the cook line soiled.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. Obscured wet wiping cloth under cutting board at the prep table next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers at the cook line with soiled gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
Uncovered food stored near sink exposed to splash. Observed a box of green plantains uncovered next to hand wash sink in back prep area uncovered and explored to splash.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth used to clean flat top grill.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored above unwashed onions inside walk in cooler. Operator removed immediately.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used at coffee prep station.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board located across the cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer next to cook line with soiled gaskets.
Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing mojo sauce with no label at the cook line. Observed working container of sugar at coffee prep table with no label. Operator labeled.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Observed box of plantains on the floor. Operator placed them in correct location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system in kitchen line soiled with accumulation of grease.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet.
No soap provided at handwash sink. Observed no soap available at hand sink at front counter.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle at front counter soiled with old food debris.
Food stored on floor. Observed plastic containers of cooking oil stored on floor underneath 3 compartment sink.
Unclean building components, attachments or fixtures. Observed hood soiled with grease.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate4 Basic
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ham in front area cooler drawers
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ware washing area ceiling tiles not smooth and easy to clean.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area missing ceiling tiles.
Faucet/handle missing at plumbing fixture. Mop sink faucet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, top of oven.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Dining area.
May 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 10 high priority.
10 High priority5 Intermediate13 Basic
Show 29 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler at cooking area scratch head with gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment washed in front counter hand sink not sanitized.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line area.
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ham in front area cooler drawers
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched a soiled dirty towel the handled bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared ham, cheers and pork sandwiches from 46° F to 52° F stored inside glass door cooler. Cold holding out of temperature control Cheese 52, Chicken 42 Ham 50 Tomato 43 stored in front counter drawers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions at prep table held at 77° F.
Toxic substance/chemical improperly stored. Spray sanitizer stored next to meat grinder.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager unable to answer questions about the reporting agreement and new employees not aware of policy.
Food-contact surface soiled with food debris, mold-like substance or slime. Utensils handle in cookline.
Handwash sink used for purposes other than handwashing. Washing equipment.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not aware how to calibrate a probe thermometer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink located by 3 Compartment sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ware washing area ceiling tiles not smooth and easy to clean.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area missing ceiling tiles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under cook line.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plate of food stored on front counter 3 comp sink.
Faucet/handle missing at plumbing fixture. Mop sink faucet.
In-use knife/knives soiled by wiped with dirty towel.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice dispenser.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, top of oven.
Ripped/worn tin foil used as shelf cover.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Dining area.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 78F hot water at employee restroom. Runner water for approximately 3 minutes.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10-01-23. Manager renewed license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw sliced beef (48F - Cold Holding) at front counter reach in cooler. As per manager for approximately 30 minutes.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at ware washing area. Observed no paper towel available at front counter. Manager replenishes paper towel.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 78F hot water at employee restroom. Runner water for approximately 3 minutes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of containers. Manager removed from containers.
Food stored on floor. Observed oil on floor at front counter. Employee removed container from the floor.
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.