Amalfi Llama Miami
19505 Biscayne Blvd Ste D, Miami, FL 33180 · Permanent Food Service · License 2337525
What drove the grade
Non-food grade paper/paper towel used as liner for various containers of vegetables.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 7 basic (3 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitAug 3, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for various containers of vegetables.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Emailed proper verbiage to operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink in coffee/ tea station and kitchen area not accessible for employee use at all times due to green bucket and utensils being stored inside.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Observed no splash guard installed on handwashing sink in kitchen area.
Advised manager that splash guard needs to be installed in order to prevent contamination of Uncovered food.
Code 10, In-use utensils properly stored: In-use tongs stored on stove door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Observed 2oz cup with no handle used to dispense mushrooms.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Located in bar counter in customer reach.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in kitchen area used by food employees.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for container of various leafy greens.
More time given
Intermediate2
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging for raw chicken and raw chicken, without a HACCP plan approved by the Division of Hotels and Restaurants.
More time given
At the first visit
Advised manager that before continuing to engage in process an approved HACCP will be required from the Division of Hotels and Restaurants. Provided operator with application.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Bag of potatoes stored on floor in walk in cooler.
More time given
At the first visitFixed on the spot
Chef moved to shelf.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Cup with no handle used to dispense flour.
More time given
Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
More time given
Code 25, Single-service items: Observed cases of takeout containers stored on floor in dry storage area.
More time given
Straws provided on bar counter for customer self-service not individually wrapped or in an approved dispenser.
More time given
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.