Sproutz
5875 NW 105 Ct Unit 101B, Doral, FL 33178 · Permanent Food Service · License 2337703
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (fixed by the Oct 29 follow-up), 3 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water at 80°F at front counter and one at cookline with 77°F.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked rice (100°F - Cooling). As per manager, cooked at 10 AM.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Cooked rice (100°F - Cooling). As per manager, cooked at 10 AM.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed poke bowls of tuna, salmon, and seared tuna, as well as seared tuna salad not identified as containing raw or undercooked animal products on menu.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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 not knowing proper concentration of quaternary at 3CS. Coached staff on correct concentration.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw beef thawing at room temperature at 3CS. Coached staff on correct procedure.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of oranges on floor at preparation area. Box was removed off floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water at 122°F. Coached staff on correct procedure.
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.
- Stop sale
- An order that the food can’t be sold or served.