Dulce Vida Mexican Restaurant

642 6 St, Miami Beach, FL 33139 · Permanent Food Service · License 2335588

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 22 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 high priority (1 fixed by the Sep 22 follow-up, 2 fixed on the spot), 9 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 9 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at reach in cooler, shell eggs, stored over mozzarella cheese, employee removed, eggs, and stored at the bottom of reach in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed at reach in cooler corn stored in a non food grade bag. Employee placed corn in a Ziploc bag during inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed at warewashing at three compartment two live roaches crawling on the wall.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed at prep sink, raw chicken thawing at room temperature.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two bags of uncooked rice stored on the floor next to office door. Operator stored rice on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at prep area, multiple knives, stored between conduit and the wall over prep table. Employee removed knives during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at cook line, a white cutting board with deep marks and not easily cleaned.
  Equipment in poor repair.
  Observed reach in freezer at kitchen area missing a handle.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at prep area in reach in cooler soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed metal pots at warewashing area shelf not inverted. Employees inverted items.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Observed on shelf at warewashing area plastic containers wet nesting.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at kitchen exit.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.