Cortadito Coffee House
1656A Meridian Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2336699
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (1 fixed by the Aug 28 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat), 3 basic-16
- Safety score84
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 ham (59°F - Cold Holding); cheese (59°F - Cold Holding); turkey (58°F - Cold Holding). The preparation reach in cooler at front counter. As per the person in charge those items were stocked up approximately 2 hours ago. The cook moved the items to freezer for a quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked eggs (110°F - Hot Holding); chicken (110°F - Hot Holding); shredded pork (110°F - Hot Holding) at the front counter steam table. As per the person in charge those items were placed there approximately 100 hour ago. She turned up the heat to the max setting.
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.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at the front counter.
Repeat violation
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed both food handlers wearing bracelets and watches.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at the front counter.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.