Puya Urban Cantina
2726 Griffin Rd, Dania Beach, FL 33312 · Permanent Food Service · License 1626085
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. 1. Reach in cooler across from flat top container of guacamole with mold like growth. 2. Walk in cooler container of purple cabbage with mold like growth.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee preparing cut lettuce touched earpiece with gloved hands then continued food preparation. Instructed employee to change gloves.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1. Walk in cooler cooked beef per operator item prepared made 3 days prior no date marking, operator dated.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Employee at cookline filled bowl with water from hand washing sink next to triple sink. For food preparation.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in dish washing room.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1. Bulk sauce with bowl stored in product in walk in cooler. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from reach in cooler left of cookline by spice rack.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.