Laverite Tropical Restaurant LLC
6033 Miramar Pkwy, Miramar, FL 33023 · Permanent Food Service · License 1615327
What drove the grade
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 intermediate (1 fixed on the spot, 2 repeats), 1 basic-11
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Observed pumpkin soup, legume, goat, bean sauce, etc. no date mark. Per operator 25-36 hours since production. Operator applied label.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No CFM for this operation.
Repeat violation
Required employee training provided by a person who is not a certified food manager.
Observed employee (Jeannote) signed his own certificate as the trainer.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed buildup on hood filters.
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.