Amelia's 1931

13601 SW 26 St, Miami, FL 33175 · Permanent Food Service · License 2335698

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 25, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
4 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

10 violations found

First visitAug 25, 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.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed Cooked potatoes (46°F - Cold Holding); cheddar cheese (47°F - Cold Holding) at front line RIC, as per operator from 2 days prior.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 4 bags of reduced oxygen packaging inside WIC no longer frozen.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked potatoes (46°F - Cold Holding); cheddar cheese (47°F - Cold Holding) at front line RIC, as per operator from 2 days prior.
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Observed 4 bags of reduced oxygen packaging inside WIC no longer frozen.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed napkin inside HWS at cook line, operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed alcohol spray bottle labeled as sanitizer.
Basic4
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Observed marinated ribs, and fish inside ROP package, as per operator from previous day.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed oven at cook line soiled.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed at back storage area containers on floor.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed at drying rack by ice machine.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.