American Dollar Service

454 NW 22 Ave Ste 99-100, Miami, FL 33125 · Permanent Food Service · License 2338027

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
3 high priority (1 fixed on the spot), 5 intermediate (3 repeats), 5 basic (2 repeats)
-40
Administrative complaint on Sep 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score40

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

13 violations found

First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed beef stew (cooked yesterday (57°F - Cold Holding) inside the reach in cooler.
- 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.
  Observed beef stew (cooked yesterday (57°F - Cold Holding) inside the reach in cooler. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shelled eggs above cooked rice and sauces inside sliding door reach in cooler in front area. Operator placed eggs below.
  Fixed on the spot
Intermediate5
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade brush used in food.
  Observed a paint brush being used at the coffee station.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed female employee washing a pan and spatula at the handwashing sink in the kitchen.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no food manager certificate available.
  Repeat violationAdministrative complaint
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training available in the establishment. Observed no manager certificates or proof available. Per operator they don't have any the certificates in the establishment.
  Repeat violationAdministrative complaint
Basic5
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Observed drain plugs missing for the dumpsters.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed exposed concrete in the kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled with accumulated of grease on the wall next to deep fat fryer.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed it the kitchen area and from area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed displayed Oct. 1, 2024.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.