Mi Colombia

702 71 St, Miami Beach, FL 33141 · Permanent Food Service · License 2302397

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 10 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

13 violations found

First visitOct 16, 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.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Milk (50°F - Cold Holding) inside double door reach in cooler at kitchen area. As per operator for over 4 hours. Stop sale issued. Operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Milk (50°F - Cold Holding) inside double door reach in cooler at kitchen area. As per operator for over 4 hours. Stop sale issued. Operator discarded during inspection.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ripe plantains tray stored over hand wash sink at kitchen area. Employee removed during inspection.
  Fixed on the spotRepeat violation
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt container not identified on dry storage shelf at kitchen area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed corn starch container and yuca flour container stored on the floor under preparation table next to stove at kitchen area.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed salt container scoop handle touching salt on dry storage shelf at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic container with no handle inside hot sauce container on top of preparation table next to double door reach in cooler at kitchen area. Operator removed plastic container at the time of inspection.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting boards on preparation tables at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth not stored inside sanitizing solution on top of preparation table next to three compartment sink, dry storage shelf and stove at kitchen area.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Observed clean metal spatulas stored between hand wash sink and wall at kitchen area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed hand wash sink pipe leaking at kitchen area.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed on hand wash sink at kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at kitchen area.
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.
Stop sale: An order that the food can’t be sold or served.