Arancinoos Italian
1112 NW 62 St, Miami, FL 33150 · Permanent Food Service · License 2335618
What drove the grade
No proof of required state approved employee training provided for employee hired more than 60 days ago.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee Elizabeth Flores working over 60 days lacking food handlers certification.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed ground beef being thawed inside 3 compartment sink without running water. Coached employee on proper thawing method. Employee turned on running water during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container with cooking oil being stored on the floor in prep area. Manager removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled with food debris. Manager cleaned during inspection.
Fixed on the spot
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.