Aprile Restaurant & Market
7761 NW 107 Ave Ste 201-202, Miami, FL 33178 · Permanent Food Service · License 2335876
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw bacon stored over soup at reach in cooler at kitchen area.
More time given
At the first visit
Observed raw steak and raw chicken stored over soup at reach in cooler at kitchen area.
Follow-up, Apr 9, 2026More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
At the first visit
Observed a container of tomato sauce at reach in cooler at kitchen area missing production date, as per chef made the day prior.
Follow-up, Apr 9, 2026More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visitRepeat violation
Observed white cutting board at pizza station with deep marks and not easily cleaned.
Follow-up, Apr 9, 2026More time given
Equipment in poor repair.
More time given
At the first visitRepeat violation
Observed broken handle on triple door reach in cooler at kitchen area.
Follow-up, Apr 9, 2026More 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.
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.