Ca by Cafe Americano

701 S Miami Ave 360 B, Miami, FL 33130 · Permanent Food Service · License 2337570

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 9, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · fixed by the Sep 9 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (fixed by the Sep 9 follow-up), 4 intermediate, 7 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed pico de gallo with an expiration date 9/7/26 inside walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced tomato (56°F - Cold Holding); breaded chicken Parmesan steak (52°F - Cold Holding); cut lettuce (56°F - Cold Holding); cut kale (57°F - Cold Holding); cooked black beans (52°F - Cold Holding); sliced ham (56°F - Cold Holding); shredded cheese (52°F - Cold Holding) half cut tomato (52°F - Cold Holding); cooked corn (54°F - Cold Holding) half cut tomatoes (56°F - Cold Holding); cooked pasta (57°F - Cold Holding); second reach in cooler- cooked beef (46°F - Cold Holding); shredded cheese (44°F - Cold Holding); cooked beef (45°F - Cold Holding).
Intermediate4
- 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 hollandaise sauce made with fresh egg at 72°F. Chef stated that they keep it for 4 hours and then discarded. No written procedures available.Provided form at time of inspection.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a jar with water inside hand washing sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with chlorine with no label.
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Observed food handler certificate via email. Advised chef that original documents needs to be provided.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen commercially ROP tuna being thawed in an improper manner. Coached chef.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 75°F at prep table.
- Code 12, Handwashing and hygienic practices: Observed Employee beverage container on to of food preparation table.
  Chef removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Observed In-use wet wiping cloth/towel used under cutting board at cooking line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At bar area next to smoothie machine.
- Code 50, Current license displayed: Observed Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed at bar area.
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.