TIEMPO MIAMI LLC
1051 NW 14 ST STE 121, Miami FL 33136 · 281-665-9035
Last inspected Aug 11, 2026 · 8 visits since July 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Front stand up reach in freezer: raw chicken stored in direct contact inside Thank you bags. Discussed with the operator the proper method. Operator instructed an employee to remove the raw frozen chicken from the bags during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table in front of the cookline soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers hamburgers and steaks to the customer preference. Discussed with the operator, operator highlighted all food items that can be ordered raw or undercooked foods.
No paper towels or mechanical hand drying device provided at handwash sink. Back area, in front of the three compartment sink. Observed the operator place a roll of paper towels inside the holder.
Show the remaining 4 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers hamburgers and steaks to the customer preference. Inspector provided the signs in English and Spanish. Operator printed and displayed by the front counter. Operator/order takers will also inform the customer of eating raw or undercooked foods when placing the orders.
Accumulation of black/green mold-like substance in the interior of the ice machine at the front counter.
Reach-in cooler shelves with rust that has pitted the surface. Three door glass reach in cooler in front or the three compartment sink.
Reach-in freezer interior have accumulation of soil residues at the front counter. Reach in cooler shelves soiled: three door glass reach in cooler in front of the three compartment sink. Operator started cleaning the shelves.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut onions at 59 f inside kitchen reach in cooler. cook placed ice bags on top of the product.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of work tables.
Floor soiled/has accumulation of debris. Observed accumulation of old debris underneath kitchen stove, coolers, work tables.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves with heavy soil throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food debris inside kitchen reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Fans. Operator removed during inspection located front counter area.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and pork more than 24 hours no date marked stored inside reach in cooler kitchen.
Ceiling tile missing.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
Employee with no hair restraint while engaging in food preparation.
Hole in or other damage to wall. Located storage area.
Time/temperature control for safety food thawed in an improper manner. Observed solid frozen shrimp, raw pork and raw chicken inside plastic containers located near three compartment sink kitchen. Operator stored inside reach in cooler not.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.
Nonfood-grade bags used in direct contact with food. Raw food in contact with non-food grade bags reach in freezer.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods not covered inside kitchen coolers.
Time/temperature control for safety food thawed in an improper manner. Observed Frozen food be thawed in room temperature.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Underneath kitchen stove, fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most prepare food no cover inside kitchen RIC.
Time/temperature control for safety food thawed in an improper manner. Frozen fish being thrown in room temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout the kitchen from food spills.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
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. Names of employees hired over 60 days Luis Francisco Leon Estela and Abdel Suarez.
Jul 10, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
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.