Smoothie Spot Hialeah

3520 W 18 Ave, Suite 100, Hialeah, FL 33012 · Permanent Food Service · License 2336332

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
3 high priority, 3 intermediate (1 fixed on the spot), 8 basic
-34
Complaint after follow-up on Jul 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 17, 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.
5 violations still not corrected:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced ham (46°F - Cold Holding); goat cheese (46°F - Cold Holding) in standing unit , as per operator less than 4 hours. Operator moved food to walk in cooler. Also goat cheese(45°F - Cold Holding); tuna salad (45°F - Cold Holding); shredded cheese (45°F - Cold Holding) at front counter, as per operator less than 3 hours. Operator add more ice for rapid cooling.
  Administrative complaintFixed on the spot
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Still observed standing unit not working properly.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed pico de gallo (46°F - Cold Holding); beet salad (46°F - Cold Holding); boiled eggs (47°F - Cold Holding); feta cheese (47°F - Cold Holding); mozzarella cheese (48°F - Cold Holding); tuna salad (46°F - Cold Holding) at front counter, as per operator over 4 hours. Also observed pico de gallo (51°F - Cold Holding); tuna salad (51°F - Cold Holding); guacamole (53°F - Cold Holding); corn salad (51°F - Cold Holding); beets salad (51°F - Cold Holding); raw salmon (48°F); cooked shrimp (49°F - Cold Holding) on standing unit, as per operator over 4 hours. Operator proceeded to discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pico de gallo (46°F - Cold Holding); beet salad (46°F - Cold Holding); boiled eggs (47°F - Cold Holding); feta cheese (47°F - Cold Holding); mozzarella cheese (48°F - Cold Holding); tuna salad (46°F - Cold Holding) at front counter, as per operator over 4 hours. Also observed pico de gallo (51°F - Cold Holding); tuna salad (51°F - Cold Holding); guacamole (53°F - Cold Holding); corn salad (51°F - Cold Holding); beets salad (51°F - Cold Holding); raw salmon (48°F); cooked shrimp (49°F - Cold Holding) on standing unit, as per operator over 4 hours. Operator proceeded to discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above cooked shrimp in standing unit next to walk in cooler temperature.
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed next to mop sink at kitchen. Also at front counter. Operator provided during inspection.
  No soap provided at handwash sink.
  Observed next to mop sink at kitchen. Also at front counter.Operator provided during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed sanitizer spray bottle not labeled with name on rack next to walk in freezer entrance.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in standing unit next to walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a bag of rice stored on floor at kitchen area. Employee stored properly during inspection.
  Food not stored at least 6 inches off of the floor.
  Observed food containers not stored 6 inches off floor at walk in freezer.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging food preparation wearing a watch at kitchen area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed standing unit by walk in cooler temperature at 47°F.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed at 3 compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed missing ceiling tile by walk in freezer.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal phone and AirPod stored on top of granola container at smoothie station. Employee removed.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.