Miranda Cuisine & Bar
4299 NW 36 St, Miami Springs, FL 33166 · Permanent Food Service · License 2333948
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority (fixed by the Oct 9 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic containers stored inside handsink at kitchen. Operator removed them.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Repeat violation
No soap provided at handwash sink.
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Observed 2 reach in coolers across cook line in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up at reach in freezer located across cook line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler interior soiled. Operator cleaned it.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter soiled at cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates not inverted at cook line. Employee inverted plates.
Fixed on the spot
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.