SMOOTHIE SPOT CUTLER BAY
20714 S DIXIE HIGHWAY, Miami FL 33189
Last inspected Jul 14, 2026 · 11 visits since September 2023
OCT 24
MAR 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) inside the reach in cooler. As per manager less than 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (60 F - Cold Holding); tomatoes (54 F - Cold Holding); sliced tomatoes (58 F - Cold Holding)inside the reach in cooler at the front counter. As per employee less than 2 hours. Employee chance the food to another tray.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the front counter. Employee fixed it.
Current Hotel and Restaurant license not displayed.
Utensils in poor condition. Observed reach in cooler door gaskets torn at the front counter.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed container with protein not labeled at the front counter.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0 ppm. Operator adjusted the sanitizer to 100 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing utensils after rising them at the front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) inside the reach in cooler. As per manager less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salmon (98 F - Hot Holding)at the steam table at the front counter. As per manager salmon was cooked around 12 PM. Manager reheated the salmon.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee was not sanitizing utensils properly at the front counter. Employee was coached.
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. Employee Leidy Guerra started working 2 weeks ago and 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. Manager explained the form to employee and employee signed the form.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee eating gum while preparing food at the front counter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed utensils not properly air dried above the compartment sink.
Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an ice scoop in standing water at 68°F at the front counter.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler at the kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink at the front counter.
Utensils stored next to not stored inverted or in a protected manner.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles improperly stored. Observed 1 case of to go lids stored on the floor. During the inspection employee removed them and placed them correctly.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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 cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front counter reach in cooler, located at the smoothie station running at 65 F, and 2 doors standing reach in cooler, located at back kitchen running at 53 F. During the inspection employee removed tcs items and placed them in walk in cooler.
Dec 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit.
Oct 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris.
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, no proof of employee health responsibility.
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinated steak (74F - Cold Holding); cooked garbanzo beans (85F - Hot Holding); cooked lentils (95F - Hot Holding); cooked corn (96F - Hot Holding); cooked chicken (78F - Hot Holding) at room temperature located at preparation table. As per manager items placed at room temperature one hour prior. Employee took steak and chicken to reheat and took garbanzos, lentils and cooked corn to walk-in cooler. Observed cooked rice (85F-87F - Hot Holding) at room temperature at preparation table. As per manager, products placed at room temperature more than 4 hours prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris.
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, no proof of employee health responsibility.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers shell eggs undercooked, no consumer advisory available. Printed and provided consumer advisory and manager posted in wall at dining area.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink at front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored plastic containers on shelf at preparation area not inverted.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw thawed salmon stored inside reduced oxygen packaging at reach in cooler at back preparation area. Coached manager on proper procedures.
Dead roaches on premises. Observed several dead roaches inside light shield at ware washing and preparation areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on preparation table. Manager removed employee drinks.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from the walk in cooler observed milk (47F - Cold Holding), as per employee for less than 2 hours, employee stated milk was outside.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot pot observed Spinach rice (89 F - Hot Holding), as per employee for less than 4 hours, employee reheating food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on the prep table across from the three compartment sink in the kitchen.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the front counter observed cheese (56F - cold holding ); as per chef for less than 4 hours, employee placed ice under food product to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker observed cooked spinach rice (80 F - Hot Holding),as per chef for less than 3 hours, employee reheating rice.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.