TIEMPOS MIAMI NO 2
3458 SW 8 ST, Miami FL 33135 · 7865189704
Last inspected Apr 20, 2026 · 9 visits since December 2023
SEP 24
DEC 24
SEP 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the flip top reach in cooler in front of the cookline: cutting board stained on the surface.
Hole in or other damage to wall by the three compartment sink in the ware wash area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash area nearby the three compartment sink.
Feb 3, 2026Inspection 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. Cutting boards on the flip top reach in cooler in front of the cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash area nearby the three compartment sink.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris in three-compartment sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employee wearing watches while manipulating food.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority6 Intermediate12 Basic
Show 19 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen. Employees throughout.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Employee washing hands in employee handwashing 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.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food, preparation shelves.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employee wearing watches while manipulating food.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove.
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 kitchen to shelves from food Particles.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
Wall soiled with accumulated grease, food debris, and/or dust. This room area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use tongs stored on equipment door handle between uses. Observed two pair of tongs on the oven door.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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 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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Frozen food in room temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the ware wash area: raw chicken stored above sliced cheese. Discussed with the operator and provided the form for the proper storage of food.
Spray hose at dish sink lower than flood rim of sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, by the entrance to the kitchen.
In-use tongs stored on equipment door handle between use on the oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: serving spoons stored standing water 72F. Discussed with the operator and provided the handout for the proper storage of food. Operator discarded the water.
Feb 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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.
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.