Sarussi's Cafe
9836 SW 40 Street, Md Miami, FL 33165 · Permanent Food Service · License 2322639
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 1 complaint inspection1 high priority (no follow-up needed), 2 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shelled eggs stored above unwashed produce inside walk in cooler.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed white cutting boards located across the cook line soiled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle of degreaser with no label stored in chemical storage area.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board located near cook line with cut marks and no longer cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters at the cook line soiled. Observed reach in cooler drawers at the cook line soiled.
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler drawer handles soiled with food debris.
Earlier inspections 1
D66Routine inspection16 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 12, 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 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed rice and beans (81°F - Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed diced tomatoes (64°F - Cold Holding); shredded lettuce (49°F - Cold Holding); ham sandwiches (60°F - Cold Holding) at the reach in cooler and pan rack near cook line. As per operator, items have been there for about an hour. Operator placed inside walk in cooler to rapid cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed white rice (96°F - Hot Holding); rice and beans (81°F - Hot Holding) located across the cook line. As per cook, the products were placed there about two hours ago. Operator went to reheat products to correct parameters.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed rice and beans (81°F - Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed kitchen tongs stored in unclean water at 149°F at the flat top grill.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside hand wash sink near front counter.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no certified food manager at time of inspection.
Basic7
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Observed a box of green plantains uncovered next to hand wash sink in back prep area uncovered and explored to splash.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board located across the cook line with cut marks and no longer cleanable.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Obscured wet wiping cloth under cutting board at the prep table next to cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet wiping cloth used to clean flat top grill.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler located across the cook line with soiled interior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler drawers at the cook line with soiled gaskets.
Buildup of food debris/soil residue on equipment door handles.
Observed microwave door handles located next to the cook line soiled.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
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