Goodtime Cafe
601 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2336781
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitSep 8, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed cut tomatoes, walk-in cooler date marked 08-28-26, also observed at walk in cooler cooked onions date marked 08-15-26, both items more than seven days.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cut tomatoes, walk-in cooler date marked 08-28-26, also observed at walk in cooler cooked onions date marked 08-15-26, both items more than seven days.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at walk in cooler entrance.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 500ppm) at cook line. Manager diluted solution with a final reading of 400ppm.
Fixed on the spot
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 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 on shelf at warewashing area not inverted. Manager inverted pots during inspection.
Fixed on the spot
Earlier inspections 1
A91Routine inspection5 violations No follow-up needed
- First visitJul 31, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed at warewashing area establishment does not have a high temp measuring device.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed at walk-in cooler surface rust on shelves.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongues on oven handle at cook line.
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 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers at warewashing area wet nesting.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.