Albas Cafe and Restaurant

2901 SW 8 St #101, Miami, FL 33135 · Permanent Food Service · License 2334797

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Container of medicine improperly stored.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 complaint inspection
1 high priority (no follow-up needed), 3 intermediate (1 repeat), 7 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep292026

Complaint inspection

11 violations found

First visitSep 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.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottles of vitamins in food preparation area.
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Repeat violation
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen beef being thawed in room temperature.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed kitchen top shelves on top of all equipment walls with heavy soil throughout.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee, cell phone and food prep table kitchen area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026B86Routine inspection6 violations, 2 high priority No follow-up needed

First visitJul 23, 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.
6 violations found:
- 2 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Walk in cooler: cooked rice (65°F - Cooling); cooked beans (67°F - Cooling). As per operator, cooked yesterday and stored inside the walk in cooler overnight.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler: cooked rice (65°F - Cooling); cooked beans (67°F - Cooling). As per operator, cooked yesterday and stored inside the walk in cooler overnight. Operator discarded.
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Discussed with the operator and provided the form for vomiting and diarrhea events.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By the cookline.
  Fixed on the spot
  No soap provided at handwash sink.
  By the cookline.
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler: Ambient temperature 66-69°F Walk in cooler: cooked rice (65°F - Cooling); cooked beans (67°F - Cooling). As per operator, cooked yesterday and stored inside the walk in cooler overnight. Discussed with the operator.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.