Flavas Miami
11100 SW 216 St Ste B, Goulds, FL 33170 · Permanent Food Service · License 2337802
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 Sep 28 routine inspection3 high priority (1 fixed on the spot), 4 intermediate, 21 basic; basic violations cost 12 at most-39
- Complaint after follow-up on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score41
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 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
During callback inspection observed liquid eggs, raw marinated chicken, shredded cheese at reach in cooler not date mark.
Administrative complaint
Basic11
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
During callback inspection observed interior of oven heavily soiled.
Administrative complaint
Reach-in cooler interior/shelves have accumulation of soil residues.
During callback inspection observed reach-in cooler interior/shelves have accumulation of soil residues.
Administrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
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.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Floor soiled/has accumulation of debris.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed liquid eggs (64°F - Cold Holding) at cook line, as per manager for less than 2 hours. Manager placed product in ice bath.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cook put on gloves without washing his hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Intermediate4
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 cook beans, liquid eggs, cooked potatoes at reach in cooler, raw marinated chicken, raw marinated fish, as per operator for less than 2 days. Advised operator to date marked products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board, metal pans, waffle maker heavily soiled.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at handwash sink near the triple sink.
No soap provided at handwash sink.
Observed at handwash sink in near triple sink.
Basic21
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed utensils next to steam table.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at prep table.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at white chest freezers.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of oven heavily soiled.
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 exterior of cooking equipments heavily soiled with grease and old food debris. Observed handwash sinks soiled. Observed exterior of coolers heavily soiled with food debris.
Buildup of food debris/soil residue on equipment door handles.
Code 24, Clean equipment storage and air drying: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
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 across cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall at cook line soiled with heavy accumulation of grease. Observed walls in the kitchen heavily soiled with grease and old food debris.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed heavy grease dripping from hood filter.
Objectionable odors in bathroom or other areas of the establishment.
Observed heavy vapors odors in the kitchen.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed at cook line.
Floor soiled/has accumulation of debris.
Observed floor under cooking equipments. Observed floor at ware-washing area.
Code 51, Other sanitary and safe operation: 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.