Honest Roots

10437 NW 41 St #12, Doral, FL 33178 · Permanent Food Service · License 2331932

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Handwash sink used for purposes other than handwashing.Intermediate, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
7 intermediate (1 repeat), 18 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

25 violations found

First visitOct 23, 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.
25 violations found:
- 7 Intermediate
- 18 Basic
What the inspector cited
Intermediate7
- 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 bolognese, prepared on 10.21, not date marked at cook line.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed plastic dishwasher tray soiled with mold-like substance inside dish machine and white cutting boards soiled at cookline.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed scouring pad inside HWS at cook line and utensils inside HWS at front counter.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed plastic spray bottle with no label next to HWS at cookline.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff member not knowing proper chlorine concentration at 3CS.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar and salt not labeled at cook line.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at all three RICs across cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed tostones not covered inside RIF next to back exit door.
  Food stored on floor.
  Observed container of frying oil on floor at kitchen entrance.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between RIC and wall at entrance to kitchen. Knife was removed.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven door at cookline line.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing bracelet at cookline.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed all white cutting boards grooved at cook line.
  Repeat violation
  Equipment in poor repair.
  Observed one door RIC gaskets and door in disrepair next to exit door.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed top of dish machine soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed two doors RIC gaskets soiled next to mop sink.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed 3CS pipes leaking.
  Water leaking from pipe and/or faucet/handle.
  Observed 3CS faucet leaking.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole on wall at dry storage area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed tiles and ac vents soiled at kitchen area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at dry storage area.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.