Sip & Vibe Healthy Bar
19335 Northwest 2 Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2338636
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 8 routine inspection2 high priority, 4 intermediate, 4 basic-28
- Extension granted on Oct 9Counts in full until a follow-up finds the problems fixed-3
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Observed tuna (54°F - Cold Holding); boiled egg (54°F - Cold Holding); slice turkey (52°F - Cold Holding); milk (54°F - Cold Holding) stored in the reach in cooler since yesterday, as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tuna (54°F - Cold Holding); boiled egg (54°F - Cold Holding); slice turkey (52°F - Cold Holding); milk (54°F - Cold Holding) stored in the reach in cooler since yesterday, as per operator. Stop sale issued.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Observed beets, green machine, immunity boost and Detox sea moss drinks in a to go reach in cooler with no warning label.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed Domnika Pearson with no manager certificate.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed fruits in the reach in freezer with no cover.
Food stored in a location that is exposed to splash/dust.
Observed coffee items next to hand sink getting splashed with water. Hand washing sink needs a splash guard.
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 chai, matcha and vanilla bean powder with scoop handles touching the item. Operator fixed during the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No manager certification.
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.