Fortune Cookies Restaurant
640 6 St, Miami Beach, FL 33139 · Permanent Food Service · License 2331451
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection4 high priority (3 fixed by the Sep 14 follow-up), 1 intermediate (1 repeat), 8 basic-27
- Safety score73
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 visitSep 14, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
More time given
Intermediate1
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.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Observed employee water bottle stored in container at cook line which contains cut onions and raw shell eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at reach in cooler cooked noodles (49°F - Cold Holding); garlic in oil (48°F - Cold Holding). Observed at cook line fliptop cooked beef (48°F - Cold holding ); cooked chicken (47°F - Cold holding ); cooked shrimp (47°F - Cold Holding).
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed at walk in cooler raw shell eggs stored over unwashed carrots.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed at walk in cooler a tube of Ben gay stored ready to eat products.
Intermediate1
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 cooked pork, cooked shrimp, cooked chicken and cooked rice in walk in cooler missing production date. Made the day prior.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cook, rice, cooked noodles at walk in cooler not covered.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at reach in freezer at kitchen area.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line at 48.9°F after leaving thermometer in for five minutes.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan cover at walk in cooler soiled with mold Iike substance.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed in reach in cooler st cook line standing water.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed throughout kitchen ceiling tiles not smooth and easily cleaned.
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 employee water bottle stored in container at cook line which contains cut onions and raw shell eggs.
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.
- 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.