Kosher Protocol LLC
1751 Alton Rd, Miami Beach, FL 33139 · Catering · License 2330385
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 17, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese (45°F - Cold Holding) at the preparation reach in cooler. As per the manager the cheese was put there approximately 1 hour ago. The cook removed the top layers of cheese and put them in the bottom of the cooler to cool down.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw salmon over a cucumber in the walk in cooler. The manager moved the cucumber to a higher shelf.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a metal scrubber in the hand washing sink sink. The cook removed it.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed three plastic containers qpwith a pink liquid not labeled.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed tuna (36°F - Cold Holding); in the walk in cooler still in the vacuum. The cook removed the tuna from the bag.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed a shelf at the cook line approximately 2 inches above the floor.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed a a hole in the wall at the cook line.
Floor soiled/has accumulation of debris.
Observed under the shelf at the cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.