Cold Stone Creamery

18225 Biscayne Blvd, Aventura, FL 33160 · Permanent Food Service · License 2330574

B
Grade B
Safety score 86 of 100
Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Observed establishment Operating with an expired Division of Hotels and Restaurants license as of 10/1/26.High priority · no follow-up needed · 7 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 8 routine inspection
    1 high priority (no follow-up needed), 2 intermediate, 5 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 visit

Routine inspection

8 violations found
  1. First visitOct 8, 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.

    8 violations found:

    • 1 High priority
    • 2 Intermediate
    • 5 Basic
    What the inspector cited

    High priority1

    • Code 50, Current license displayed: Observed establishment Operating with an expired Division of Hotels and Restaurants license as of 10/1/26.

    Intermediate2

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times due to sanitizer bucket stored inside.

      No paper towels or mechanical hand drying device provided at handwash sink.

    Basic5

    • Code 08, Food protection and cross-contamination: Observed case of vanilla cake stored on floor in walk in freezer.

    • Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.

      Food storage container/container lid cracked or broken.

      Ice buildup in reach-in freezer.

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

    Official report, on the Florida DBPR website

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.

Most cited

Food-contact surfaces designed and maintained3
Handwash sinks and supplies2
Food protection and cross-contamination1
Premises and cleaning equipment1
Current license displayed1