Amazon Park 1

18375 SW 157 Av, Miami, FL 33187 · Mobile Food Dispensing Vehicle · License 2360833

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 24 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (1 fixed by the Aug 24 follow-up, 1 fixed on the spot), 4 intermediate, 5 basic
-23
Extension granted on Jul 30, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score75

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

Inspection history

1 inspection · 3 visits

Jul292026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 27, Water source: No hot running water at three-compartment sink.
  At time of callback inspection observed technician working on water heater. Operator waiting for new unit to arrive.
  More time given
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At time of callback inspection observed technician working on water heater. Operator waiting for new unit to arrive.
  More time given
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What 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 black rice (44°F - Cold Holding) at reach in cooker under cook line. As per operator for less than 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken store over sweet plantain. Manager fixed products properly.
  Fixed on the spot
Intermediate4
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed water at triple sink 83f.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed water at handwash sink 83f.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No soap provided at handwash sink.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt at cook line not labeled.
- Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  Observed wood cutting board at prep table.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior soiled with food residue.
  Observed shelves at reach in cooler soiled with food residues.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided operator with choking poster via email.
  No copy of latest inspection report available.
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.
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.