Amazonico
800 Brickell Ave Ste 103, 202&203, Miami, FL 33131 · Permanent Food Service · License 2338471
What drove the grade
Wet wiping cloth not stored in sanitizing solution between uses.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection4 basic (2 repeats)-6
- Safety score94
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
Complaint inspection
- 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bucket of food inside walk-in cooler floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
First floor kitchen.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Fixed on the spotRepeat violation
Earlier inspections 1
A97Routine inspection3 violations No follow-up needed
- First visitSep 28, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Sushi area.
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.