Holy Guacamole

1251 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2330103

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 14 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
4 high priority (3 fixed by the Sep 14 follow-up, 1 repeat), 3 intermediate (2 fixed on the spot), 4 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs stored at ambient temperature at front counter.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked rice (130°F - Hot Holding) at steam table at cook line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed at reach in freezer at prep area raw chicken stored in non food grade to go bags. Observed at reach in cooler at prep area cooked rice stored in non food grade to go bags.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed one live roach crawling reach in cooler at front counter.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chemical test kit at warewashing area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels in handwashing sink at cook line employee refilled paper towels during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at cook line no soap at hand washing sink. Employee refilled soap.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed multiple cutting at cook line with deep marks and no longer easily cleaned.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed at reach in cooler and reach in freezer at prep area 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 bowls on shelf over three compartment sink not inverted.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall at prep area entrance heavily spiked with food debris.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.