Acai Miami
56 NE 14 St, Miami, FL 33132 · Permanent Food Service · License 2336839
What drove the grade
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 intermediate (2 fixed on the spot), 1 basic-11
- Safety score89
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 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Observed establishment conducts reduced oxygen packaging of raw beef, raw chicken. Operator is aware that HACCP plan must be submitted to: specialprocess@myfloridalicense.com prior to the next inspection. Operator is also aware that they can not conduct reduced oxygen packaging on raw or cooked seafood.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal parts inside hand wash sink located front counter area. Operator removed during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of alcohol. Operator labeled during inspection.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Front counter area. Operator stored properly during inspection.
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.