SPROUTZ
40 SW 12 ST, Miami FL 33130 · 786.300.6511
Last inspected Feb 19, 2026 · 9 visits since July 2023
FEB 24
OCT 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct quaternary concentration. Coached staff on correct procedure.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed ice machine water filter with no service date.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers with wet nesting at storage shelf at 3CS area.
Equipment in poor repair. Observed RIF gaskets across from prep table at back kitchen area in disrepair.
Show the remaining 3 findings ▾
Food stored on floor. Observed plastic container of strawberries on floor at WIC. Container was removed off floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on table at kitchen entrance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing bucket with a Quaternary 0ppm concentration. Staff added more quaternary solution to reach a 200ppm concentration.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure.
Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted.
Oct 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired.
Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents.
Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink.
Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted.
No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom.
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products. Also observed chicken (51F - Cold Holding) at reach-in cooler at preparation area. As per manager, less than 2 hours. Products was moved to another unit for rapid cooling.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired.
Can opener blade not readily removable for cleaning or replacement. Observed soiled can opener inside kitchen area on prep table next to three compartment sink
Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents.
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 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1. Products were discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink.
Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted.
No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soil.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 5 food employee working and no certified food manager present at the time of the inspection.
No probe thermometer provided to measure temperature of food products.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of reach in cooler at kitchen area.
Equipment in poor repair. Observed gaskets in disrepair at front counter reach in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority8 Intermediate12 Basic
Show 22 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Kitchen :; cooked mixed vegetables (113F - Hot Holding); cooked potatoes (123F - Hot Holding) inside steam table, as per cook for approximately 30 minutes prior. Person in charge removed products to reheat.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature, coached employee and person in charge.
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 to operator via email.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw salmon on menu not identified.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 5 food employee working and no certified food manager present at the time of the inspection.
No probe thermometer provided to measure temperature of food products.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted or in menu and establishment offers raw salmon. Provided to operator and he posted at front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at front counter.
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 4 portions of salmon and 4 portions of tuna thawed inside commercially produced reduced oxygen packaging at walk in cooler.
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 phone on top of reach in cooler at kitchen area.
Equipment in poor repair. Observed gaskets in disrepair at front counter reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F by steam table at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
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 establishment utilizing reduced oxygen packaging for cooked chicken and sliced non TCS foods and not removed from packaging within 48 hours.
Wet mop not stored in a manner to allow the mop to dry.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: sliced tomatoes 72F, cheese 62F, ham 67F, unit not functioning. per employee food on make line less than 2 hours. Placed in freezer for rapid chilling. New temps: cheese 40F, sliced tomatoes 41F, ham 39F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer tested at over 500ppm. Solution diluted at time of inspection. Tested at 300ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop Washed at time of inspection. slicer blade soiled. Employee cleaned slicer at time of inspection.
Handwash sink not accessible for employee use at all times. Shop vac and brooms blocking kitchen hand wash sink. All items moved at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires quaternary sanitizer test strips.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 4 food handlers during inspection.
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. Make table on cook line.
Commercially processed reduced oxygen packaged salmon and mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish from bags at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area.
Equipment in poor repair. Gaskets in disrepair on hot hold sham.
In-use knife/knives stored in cracks between pieces of equipment. Between cook line make table and panini press table. Spatula between panini press and dirty table. Knife and spatula removed, washed and relocated at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under panini press used for in use spatula.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flat top drawers soiled.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by fry oil reservoir in recharge zone.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Under all kitchen equipment food debris.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of food debris to kitchen shelves.
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.