Sulta Rosa
821 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2338670
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 1 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. Observed milk (73°F - Cold Holding) and whipped cream (72°F - Cold Holding) at the front counter.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (73°F - Cold Holding) and whipped cream (72°F - Cold Holding) at the front counter.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Lola working and has not signed the form. Form sent via email.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed two plates and a knife in the hand washing sink next to the triple sink. The person in charge removed it.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
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.