Prima Classe

842 1 St Unit G, Miami Beach, FL 33139 · Permanent Food Service · License 2335602

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Oct 20 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
3 high priority (fixed by the Oct 20 follow-up), 3 intermediate, 3 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 3 Intermediate
- 3 Basic
What 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 rice and reduce oxygen packaging date mark 09-12-26 held 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 cooked rice and reduce oxygen packaging date mark 09-12-26 held more than seven days.
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip, did not change color for dishwasher, using heat to sanitize plates and utensils at warewashing area.
Intermediate3
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment is conducting reduced oxygen packaging for cooked rice held for more than 48 hours without an approved HACCP plan.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade at prep area soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed in handwashing sink at cook line with food debris in and used for other purposes.
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in reaching cooler next to hand washing sink at cook line without an ambient thermometer inside.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed several wiping cloths at work station at cook line not stored in sanitizing solution.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed current license not displayed.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.