SOUTHERN BELLE'S KITCH'N
18138 NW 2 AVE, Miami FL 33169 · 9042072529
Last inspected Jul 18, 2025 · 6 visits since October 2023
OCT 23
MAR 24
AUG 24
JUL 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flies flying lying on a shelve with closed bottles of sauces and cooking equipment under the prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Emailed form to operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment with renovations, needs to submit plans.
No probe thermometer provided to measure temperature of food products.
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. Emailed form to operator.
Show the remaining 1 finding ▾
No Heimlich maneuver/choking sign posted. Emailed form to operator.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken in sauce (127F - Hot Holding) stored in the steam table for less than 3 hours, as per operator. Operator reheated item.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 100ppm).
Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll.
No soap provided at handwash sink. In the kitchen and front counter.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing equipment in the middle compartment. Educated operator how to properly set up 3 compartment sink and to rewash and sanitize the pots and pans properly.
No handwashing sign provided at a hand sink used by food employees. At the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage rack soiled. Observed reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning. Observed multiple containers with old labels in the reach in cooler dated back to July 6, as per operator items were cooked yesterday. Operator placed new labels on the containers.
Single-service articles improperly stored. Observed single service items stored on the floor by the bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. By the handwashing sink and 3 compartment sink.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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 flip top reach in cooler with ambient temperature of 61F.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
Worn, torn and/or soiled floors/carpeting. Throughout the kitchen.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flies flying lying on a shelve with closed bottles of sauces and cooking equipment under the prep table.
Nonfood-grade bags used in direct contact with food. Observed cut cabbage stored inside a thank you bag in the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding); cooked turkey (62F - Cold Holding); pickliz (57F - Cold Holding); whole fish (57F - Cold Holding) stored inside the flip top reach in cooler since 11AM, as per operator. Advised operator to place items into another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and peas (125F - Hot Holding) stored on top of the stove. Advised operator to reheat items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink in the kitchen.
No soap provided at handwash sink. Observed no soap at the handwashing sink in the kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states they use time as a public health with lettuce, tomatoes and pickliz. Does not have time marking or written procedures. Operator also has more food items inside the reach in cooler that requires cold holding temperatures.
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 flip top reach in cooler with ambient temperature of 61F.
Food stored on floor. Observed bottles of vinegar stored on the floor.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the door handle of the oven. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed all handwashing sinks with no sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage rack shelves soiled.
Single-service articles improperly stored. Observed paper towel stored on the floor.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm) in use at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm).
Worn, torn and/or soiled floors/carpeting. Throughout the kitchen.
Dec 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not easily cleanable and absorbent.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign on the both sinks located at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in prep table by the door soiled. Observed soiled hood filters above cookline.
Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey and cooked goat thawing at room temperature on top kitchen prep counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the 3 compartment sink and prep table soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside mop bucket in the back and bathroom.
Working containers of food removed from original container not identified by common name. Observed a bucket with salt and water with no label. Observed rice, lentils, and black beans with no labels in the back storage room.
Worn, torn and/or soiled floors/carpeting. Observed floor under fryers and oven soiled and under reach in cooler prep table.
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat (65F - Cold Holding) on the prep table, and chicken (51F - Cold Holding) inside reach in cooler. As per operator food is being thawed at room temperature on top of prep table and then placed into reach in coolers. Food items were removed from reach in freezer approximately 10am. Operator placed inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (79F - Hot Holding) on top of reach in cooler holding at room temperature. As per operator items were made at 11:30am. Advise to place into each in cooler. Observed chicken (111F - Hot Holding) in the steam table, asked operator to reheat item to 165F and above.
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 form to operator.
No probe thermometer provided to measure temperature of food products.
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 Mary Josee hired more than 60 days with no 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. Provided form to operator. Employees signed during the time of the inspection.
Observed no chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not easily cleanable and absorbent.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign on the both sinks located at kitchen area.
No hot running water at mop sink. Observed mop sink with only a cold water valve.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in prep table by the door soiled. Observed soiled hood filters above cookline.
Single-service articles improperly stored. Observed metal pans not inverted, operator stored properly.
Standing water or very slow draining water or not draining in handwash sink, three-compartment sink, or mop sink. Observed mop sink not functional, water doesn't drain when water is turned on.
Time/temperature control for safety food thawed in an improper manner. Observed cooked turkey and cooked goat thawing at room temperature on top kitchen prep counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the 3 compartment sink and prep table soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside mop bucket in the back and bathroom.
Working containers of food removed from original container not identified by common name. Observed a bucket with salt and water with no label. Observed rice, lentils, and black beans with no labels in the back storage room.
Worn, torn and/or soiled floors/carpeting. Observed floor under fryers and oven soiled and under reach in cooler prep table.
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.