Cactus Club Cafe

201 S Biscayne Blvd Ste 150, Miami, FL 33131 · Permanent Food Service · License 2338584

B
Grade B
Safety score 88 of 100
Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Intermediate, repeat · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 21 routine inspection
    2 intermediate (2 repeats), 3 basic (1 repeat)
    -12
  • Safety score88

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 21, 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.

    5 violations found:

    • 2 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

      Repeat violation

      Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

      Repeat violation

    Basic3

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Fixed on the spot

    • Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

    • Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

      Fixed on the spotRepeat 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.

Most cited

Employee health2
In-use utensils properly stored1
Dishwashing facilities and test kits1
Clean equipment storage and air drying1