Afamily
2827 NW 3 Ave Unit 108, Miami, FL 33127 · Permanent Food Service · License 2338028
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
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 29, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front counter coffee area, milk (56°F - Cold Holding). As per operator less than 1 hour. Operator placed into reach in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed at reach in freezer raw filets of beef stored in same container on top of crispy rice portions.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed at front counter reach in cooler for a gallon of milk opened previous day.
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 at lobby self serve beverage cooler, cups of fresh squeezed orange juices not labeled with warning label. Operator removed from cooler and stored behind the counter.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed meat slicer at front counter.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed none available at any kitchen hand sink.
No soap provided at handwash sink.
Observed none available at front counter hand sink.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of coffee/ coffee sweetener stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed for reach in freezer at storage area soiled with food spillage.
Code 25, Single-service items: Single-service articles improperly stored.
Observed at point of sale counter, empanada to go boxes stored on floor. Operator removed ed.
Fixed on the spot
Reuse of single-service or single-use articles.
Observed establishment reuse original shipping boxes to store cleaned oranges for juicing.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at storage area floor under reach in freezer.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed at front counter area walls.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment licensed as a non seating restaurant and observed 4 tables and 8 chairs present in and outside establishment. Provided operator with seating increase form.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.