Powerfuel Smoothie Shop Corp
11348 Miramar Pkwy, Miramar, FL 33025 · Permanent Food Service · License 1621341
What drove the grade
Soap dispenser at handwash sink not working/unable to dispense soap.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 intermediate (1 fixed on the spot)-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store utensils
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Flip Top Cooler Tuna salad; (45°F - Cold Holding)Turkey; (45°F - Cold Holding)Cut tomatoes; (44°F- Cold Holding); Rice (46°F - Cold Holding) Employee moved items to Kool More Cooler for quick chill
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
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.