Meet Dalia
640 Ocean Drive, Miami Beach, FL 33139 · Permanent Food Service · License 2336884
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority, 2 intermediate (1 fixed on the spot), 4 basic-27
- Complaint after follow-up on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Observed at warewashing area a handwashing sink not functioning at time of call back inspection.
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Observed Dishwasher (Chlorine 0ppm) at warewashing area not sanitizing at time of call back inspection.
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed COOKED CHICKEN (50°F - Cooling) at reach in cooler at cook line, as per employee made the night prior. Observed the tuna thaw in original ROP package in reaching cooler at Cook line.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at cook line hollandaise sauce (81°F - Hot Holding).
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed COOKED CHICKEN (50°F - Cooling) at reach in cooler at cook line, as per employee made the night prior.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed at warewashing area a handwashing sink removed, as per general manager sink was removed and will be replaced with a new one and the same area.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than four employees without a certified food manager present. General manager arrived during inspection.
Fixed on the spot
Basic4
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 the tuna thaw in original ROP package in reaching cooler at Cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed multiple servers, wearing watches and bracelets, engaging in food service.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) at warewashing area not sanitizing.
Code 25, Single-service items: Single-service articles improperly stored.
Observed at dry storage, single use to go containers stored on the floor next to walk-in freezer
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.