Soriano Brothers
80 NE 15 St, Homestead, FL 33030 · Permanent Food Service · License 2332155
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 fixed by the Oct 13 follow-up, 1 fixed on the spot), 3 intermediate, 4 basic-19
- Safety score81
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 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
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
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked potatoes (109°F - Hot Holding); cook cut pork (100°F - Hot Holding); cooked sweet plantain (119°F - Hot Holding) at steam table at pork station, as per operator for less than 1 hour. Observed cooked fried swai (117°F - Hot Holding); sweet plantain (109°F - Hot Holding) inside of stove at pork station as per operator for less than 1 hour, advised operator to reheat products. Operator placed some of the products inside of the stove and adjust unit temperature.
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.
Intermediate3
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 pork, cook chicken at reach in cooler at juice station, as per operator for less than 2 days. Advised operator to date marked products. Observed cook rice, cook pork, cook chicken stored at upstairs kitchen, as per operator for less than 2 days.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at pork station.
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed at pork and juice station.
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed under coffee machine at pork station.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at reach in cooler at pork station.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Observed at pork station.
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 at upstairs kitchen.
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.