Frutas Naturales
4215 NW 167 St, Miami Gardens, FL 33055 · Permanent Food Service · License 2327730
What drove the grade
Shell eggs in use or stored with cracks or broken shells, located in cafeteria area, See stop sale.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-17
- Safety score83
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 visitJul 22, 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 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells, located in cafeteria area, See stop sale.
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 ribs (113°F - Hot Holding); cooked pork (122°F - Hot Holding);for less than 4 hours in steam table. Operator reheated at 165°F.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container in hand sink located at the kitchen.
No soap provided at handwash sink.
Soap was replaced during inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed beans on walk in cooler floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At the cafeteria.
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.