Healthy Kitchen 331
417 SE 1 Ave, Florida City, FL 33034 · Permanent Food Service · License 2338106
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed by the Aug 4 follow-up), 8 intermediate (1 fixed on the spot), 19 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-39
- Safety score61
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 visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic7
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed operator put on gloves without first washing his hands to engage in food preparation. Coach operator.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed food employees began working without first washing hands.
Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
Intermediate8
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 açaí bowls at reach in freezer at front counter not date mark. Advised operator to date mark products.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed food employee Anna Soheil.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed fryer cooking baskets soiled with old food debris.
Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
Observed at handwash sink across cook line.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at handwash sink across cook line. Operator provided paper towels.
Soap dispenser at handwash sink not working/unable to dispense soap.
Operator provided soap.
Fixed on the spot
Basic19
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of water stored on floor at front counter.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee open water bottle stored at prep tabe across fruits reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Observed wood cutting board in the kitchen. Coach operator.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at reach in freezers in the kitchen / front counter.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed black microwave at front counter soiled with old food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket at reach in coolers soiled with food debris. Observed gaskets at reach in freezer at front counter soiled with mold like substance.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed at 2 doors reach in freezer.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed forks and knives at front counter table not stored inverted.
Code 32, Restrooms: Bathroom facility not clean.
Observed toilet soiled. Observed bathroom sink soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled in the kitchen with food debris. Advised operator to clean walls.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the lobby and kitchen.
Floor soiled/has accumulation of debris.
Observed floor heavily soiled under cooking equipment with grease. Also observed floor heavily soiled under cold holding units in the kitchen with old food debris.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Observed 4 tables with 2 seats each at dining area.
Repeat violation
No copy of latest inspection report available.
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.