SPECIALTEA LOUNGE
10766 SW 24 ST, Miami FL 33165 · 786-693-2003
Last inspected Jul 17, 2026 · 9 visits since November 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable. Observed two cutting boards in the back prep area with cut marks and no longer cleanable.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting boards located in back prep area with cut marks and no longer cleanable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting board located at the prep station with cut marks and no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves inside walk in cooler soiled. Operator wiped down immediately.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. Operator is doing a special process, conducting reduced oxygen packaging - sous vide of chicken and brisket. As per manager, HACCP is currently in process of completion.
Employee with no hair restraint while engaging in food preparation. Observed employee with hair restraint while preparing food.
Food stored on floor. Observed cases of water stored on the floor area floor. Manager stored cases of water off the floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. Operator is doing a special process, conducting reduced oxygen packaging - sous vide of chicken and brisket. As per manager, HACCP is currently in process of completion.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts sous vide cooking. Observed HACCP plan submitted to OPQ and waiting for approval.
Observed interior of ice machine in kitchen area soiled.
Referred for a formal case, which can lead to a fine. 2 violations recorded.
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging - sous vide of chicken and brisket without a HACCP plan approved by the Division of Hotels and Restaurants.
Ice buildup in reach-in freezer at back storage area.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging - sous vide of chicken and brisket without a HACCP plan approved by the Division of Hotels and Restaurants.
Ice buildup in reach-in freezer at back storage area.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed tapioca pearls at front counter with 6 hour time limit. As per operator and time marked on container, product entered time as a public health control less than 30 minutes prior.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate for Farah Khan expired on 7-27-23.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for tapioca pearls. Provided written procedures via email.
Operator is doing a special process, conducting reduced oxygen packaging - sous vide of chicken and brisket without a HACCP plan approved by the Division of Hotels and Restaurants.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach-in freezer at 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.