Butcher Shop
14235 S Dixie Hwy, Miami, FL 33176 · Permanent Food Service · License 2333937
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate, 7 basic (2 repeats)-29
- Safety score71
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 visitAug 18, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed roasted chicken (110°F - Hot Holding) at steam table, as per operator for one hour. Operator took product to be reheated. Observed croquetas (120°F - Hot Holding) inside warmer, as per operator for less than one hour. Operator took products to be reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed employee use bathroom and enter kitchen then began to cook food without first washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed splitter at hose bibb next to walk in cooler missing vacuum breaker.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of medicine underneath prep table next to bread. Operator properly placed bottle.
Fixed on the spotRepeat violation
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Quaternary 400+ppm) at front counter. Advised operator to add more water. Final concentration Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment utilizing time as a public health control for chicharone and cooked ribs, no written plan. Provided form via email.
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed deep cut marks on cutting board at front counter.
Repeat violation
Equipment in poor repair.
Observed white chest freezer door in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves rusted.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet towel under cutting board at prep area front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand wash sign at hand sink in dish area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles soiled in kitchen 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.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.