Fonda Dulce Jesus Mio
6854 NW 169 St, Miami Lakes, FL 33015 · Permanent Food Service · License 2334574
What drove the grade
Shell eggs in use or stored with cracks or broken shells, in reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
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 21, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells, in reach in cooler.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chimichurri (76°F - Cold Holding) for less than 4 hours as per operator. Operator placed in reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed white rice (114°F - Hot Holding) on top of preparation table for less than 4 hours as per operator. Operator reheated at 165°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell eggs than touched cleaned utensils. Operator changed gloves and washed hands.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed seafood mixture thawing at room temperature located on preparation table, operator stored in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of water on walk in cooler floor.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed multiple wet wiping towels on preparation table.
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.
- Stop sale
- An order that the food can’t be sold or served.