SMOOTHIE SPOT DORAL
8351 NW 12 ST, Doral FL 33126
Last inspected Aug 24, 2026 · 11 visits since September 2023
AUG 24
JAN 25
JUL 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections trending up, 45 points better than where it started.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee throw gum away after chewing, did not wash hands.
★ 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--2024060829 | Aug 27, 2024 | Mar 18, 2025 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 15 salmon packages without labels indicating that the product must be kept frozen until time of use.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 15 salmon packages without labels indicating that the product must be kept frozen until time of use. Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed cooked beef, cooked chicken, and cooked shawarma meat in ROP package, stored in walk in cooler.
No probe thermometer provided to measure temperature of food products.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed cooked beef, cooked chicken, and cooked shawarma meat in ROP package, stored in walk in cooler.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, located at front counter.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked chicken, and cooked shawarma meat using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cooked quinoa in walk in cooler. During the inspection employee removed items and placed them correctly.
Handwash sink used for purposes other than handwashing. Observed aluminum bowl stored in hand sink, located at preparation kitchen. During the inspection employee removed item.
No paper towels or mechanical hand drying device provided at handwash sink, located throughout the restaurant.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food stored on floor. Observed 1 case of water stored on the floor in walk in cooler interior.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at front counter.
Ripped/worn tin foil used as shelf cover in preparation table.
Wall soiled with accumulated grease, and food, throughout the preparation kitchen areas.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate15 Basic
Show 18 findings ▾
Handwash sink used for purposes other than handwashing. Observed plastic bucket stored inside the hand sink located at front counter. During the inspection employee removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler drawers soiled, located underneath the kitchen grill.
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 2 doors reach in cooler running at 54 F. As per employee parts have been ordered. No TCS food stored inside the reach in cooler at the time of inspection.
Cove molding at floor/wall juncture broken/missing. Observed in disrepair outside of walk in cooler.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing or in disrepair, throughout the kitchen areas.
Food stored on floor. Observed 1 case of water stored on floor at walk in cooler. During the inspection employee removed item and placed it correctly.
In-use ice scoop stored on soiled surface between uses, located on top of the ice machine. During the inspection operator removed it.
No Heimlich maneuver/choking sign posted. Discussed with operator and provided email handout.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed 2 doors reach in freezer gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 doors reach in freezer interior soiled, located at front counter. Observed 2 doors reach in cooler interior soiled, located at front counter.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the entire restaurant.
Wet mop not stored in a manner to allow the mop to dry.
Jan 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front bar: cold bar: cooked sweet potato (50F - Cold Holding); cut tomato (50F - Cold Holding); cheese (56F - Cold Holding); tuna salad (46F - Cold Holding). As per operator food is placed on line and replaced continuously. Less than 4 hours prior to inspection food was on line. Inspector suggested more ice and provided TPHC form.
Handwash sink used for purposes other than handwashing. Observed dishes in hand sink next to warewash area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen. Inspector was provided paper towels.
Non-pitting surface rust on food-contact equipment. Observed rust where clean dishes are held.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cove molding at floor/wall juncture broken/missing. Observed in disrepair outside of walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on shelf where containers for customers are kept below.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed paper towel and soap dispensers in restrooms soiled with dust.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water ambiently.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front bar: cold bar: cooked sweet potato (50F - Cold Holding); cut tomato (50F - Cold Holding); cheese (56F - Cold Holding); tuna salad (46F - Cold Holding). As per operator food is placed on line and replaced continuously. Less than 4 hours prior to inspection food was on line. Inspector suggested more ice and provided TPHC form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: cooked peppers (112F - Hot Holding). Operator turned heat up on stove.
Handwash sink used for purposes other than handwashing. Observed dishes in hand sink next to warewash area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen. Inspector was provided paper towels.
No probe thermometer provided to measure temperature of food products. Observed no thermometer on site.
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.
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 no training or agreement forms for any employees.
No soap provided at handwash sink. Observed no soap at hand sink in men's restroom.
Non-pitting surface rust on food-contact equipment. Observed rust where clean dishes are held.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cove molding at floor/wall juncture broken/missing. Observed in disrepair outside of walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on shelf where containers for customers are kept below.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Food stored on floor. Observed cases of chicken on floor thawing. Observed bag of onions stored on floor outside of walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed paper towel and soap dispensers in restrooms soiled with dust.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water ambiently.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed pots in ware wash area not inverted. Manager flipped pots for proper protection.
Current Hotel and Restaurant license not displayed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket
Sep 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer without help from inspector.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed pots in ware wash area not inverted. Manager flipped pots for proper protection.
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 walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Food stored on floor. Observed case of water stored on floor of walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket
Working containers of food removed from original container not identified by common name.
Sep 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above tortillas in walk in cooler.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer without help from inspector.
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. Nicholas hired since October 2023.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicholas hired since October 2023
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed pots in ware wash area not inverted. Manager flipped pots for proper protection.
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 walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Food stored on floor. Observed case of water stored on floor of walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket
Working containers of food removed from original container not identified by common name.
Aug 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above tortillas in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler cooked sweet potato (55F - Cold Holding); turkey (57F - Cold Holding) spinach (65F - Cold Holding); kale (65F - Cold Holding); blueberry (66F - Cold Holding); operator said items were placed in cooler at 9:00 am. Ambient thermometer read at 68F. Reach in cooler across from bar area: sliced tomato (65F - Cold Holding); cooked beets (65F - Cold Holding); shredded cheese (65F - Cold Holding); eggs (65F - Cold Holding); garlic (65F - Cold Holding); guacamole (65F - Cold Holding); shredded romaine (65F - Cold Holding); butter (65F - Cold Holding); as per operator all food had been in cooler since previous day, ambient temperature reading 68F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked sweet potato (55F - Cold Holding); turkey (57F - Cold Holding), as per operator, food had been placed in walk in since the morning. Reach in across from walk in cooler: spinach (65F - Cold Holding); kale (65F - Cold Holding); blueberry (66F - Cold Holding); operator said items were placed in cooler at 9:00 am. Ambient thermometer read at 68F. Reach in cooler across from bar area: sliced tomato (65F - Cold Holding); cooked beets (65F - Cold Holding); shredded cheese (65F - Cold Holding); eggs (65F - Cold Holding); garlic (65F - Cold Holding); guacamole (65F - Cold Holding); shredded romaine (65F - Cold Holding); butter (65F - Cold Holding); as per operator all food had been in cooler since previous day, ambient temperature reading 68F.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer without help from inspector.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in ware wash area used for utensils to be stored in. Operator moved items to three compartment sink to be washed, rinsed and sanitized.
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. Nicholas hired since October 2023.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicholas hired since October 2023
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed pots in ware wash area not inverted. Manager flipped pots for proper protection.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized pans stored in mop sink.
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 walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed employee food stored in walk in above food for customers.
Equipment in poor repair. Observed walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Food stored on floor. Observed case of water stored on floor of walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket
Working containers of food removed from original container not identified by common name.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority6 Intermediate12 Basic
Show 23 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee throw gum away after chewing, did not wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above tortillas in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler cooked sweet potato (55F - Cold Holding); turkey (57F - Cold Holding) spinach (65F - Cold Holding); kale (65F - Cold Holding); blueberry (66F - Cold Holding); operator said items were placed in cooler at 9:00 am. Ambient thermometer read at 68F. Reach in cooler across from bar area: sliced tomato (65F - Cold Holding); cooked beets (65F - Cold Holding); shredded cheese (65F - Cold Holding); eggs (65F - Cold Holding); garlic (65F - Cold Holding); guacamole (65F - Cold Holding); shredded romaine (65F - Cold Holding); butter (65F - Cold Holding); as per operator all food had been in cooler since previous day, ambient temperature reading 68F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked sweet potato (55F - Cold Holding); turkey (57F - Cold Holding), as per operator, food had been placed in walk in since the morning. Reach in across from walk in cooler: spinach (65F - Cold Holding); kale (65F - Cold Holding); blueberry (66F - Cold Holding); operator said items were placed in cooler at 9:00 am. Ambient thermometer read at 68F. Reach in cooler across from bar area: sliced tomato (65F - Cold Holding); cooked beets (65F - Cold Holding); shredded cheese (65F - Cold Holding); eggs (65F - Cold Holding); garlic (65F - Cold Holding); guacamole (65F - Cold Holding); shredded romaine (65F - Cold Holding); butter (65F - Cold Holding); as per operator all food had been in cooler since previous day, ambient temperature reading 68F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked mushrooms (128F - Hot Holding); black beans cooked (128F - Hot Holding); cooked steak (118F - Hot Holding); chicken cooked (118F - Hot Holding) as per operator, food has been at table 1 hour prior to inspection. Alerted operator, chef reheated food to proper temperatures.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer without help from inspector.
Employee washed hands in a sink other than an approved handwash sink. Observed manager in charge washing hands at three compartment sink.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in ware wash area used for utensils to be stored in. Operator moved items to three compartment sink to be washed, rinsed and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink in prep and ware wash area.
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. Nicholas hired since October 2023.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicholas hired since October 2023
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed pots in ware wash area not inverted. Manager flipped pots for proper protection.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized pans stored in mop sink.
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 walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Current Hotel and Restaurant license not displayed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed manager and employee in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed employee food stored in walk in above food for customers.
Equipment and utensils not properly air-dried - wet nesting.observed trays next to espresso machine wet nesting.
Equipment in poor repair. Observed walk in cooler ambient temperature of 55F. Observed two reach in coolers in kitchen and prep area with ambient temperature of 68F.
Food stored on floor. Observed case of water stored on floor of walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket
Working containers of food removed from original container not identified by common name.
Sep 28, 2023Inspection 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked chicken (127F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated, 178F
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area, can opener blade soiled. Operator placed into the three compartment to be get cleaned.
Handwash sink not accessible for employee use at all times. Ware wash area: spoons stored inside the hand washing sink.
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 employees signing during the inspection
Food not stored at least 6 inches off of the floor. Walk in soiled: case of bottled water stored on 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.