Cafe Panisse

7310 SW 57 Ave, Miami, FL 33143 · Permanent Food Service · License 2327775

Official report

out of 100

Grade F

Safety score 15 of 100

Latest visit: Aug 27, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 32 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
6 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot, 3 repeats), 20 basic (8 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-65
Administrative complaint on Aug 26, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score15

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

33 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
24 violations still not corrected:
- 3 High priority
- 5 Intermediate
- 16 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced tomato 51°F Cold Holding, gorgonzola 47°F Cold Holding.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken above cook line at 90°F.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  More time given
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  More time given
- Code 11, Employee health: 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
33 violations found:
- 6 High priority
- 7 Intermediate
- 20 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Observed cooked steak on cloth towel resting. Observed employee plate salad with bare hands with no approved AOP. Observed employee touch FCS of spoon with bare hands and use same spoon to handle gorgonzola cheese.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 4 tuna filet thawed in ROP.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at front counter: shredded cheese (55°F - Cold Holding); cut tomato (49°F - Cold Holding); gorgonzola (52°F - Cold Holding); roasted red peppers (51°F - Cold Holding). As per operator, less than 4 hours at cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line: fish (102°F - Hot Holding). As per chef, less than 1 hour, cook removed from under cook line.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee plate salad with bare hands with no approved AOP. Observed employee touch FCS of spoon with bare hands and use same spoon to handle gorgonzola cheese.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed can of raid in storage room where walk in cooler is located.
Intermediate7
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Observed container of mussels with their original tag. Manager has tag marked with receiving date and found tag for batch.
  Fixed on the spot
  Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Observed mussels with tags missing last date of sale.
  Repeat violation
- Code 11, Employee health: 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.
  Observed no form or kit.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food shelves.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed on food and dish racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed knife stored in handsink at front counter.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employees on site, no certified food manager present.
Basic20
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 4 tuna filet thawed in ROP.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Observed cases of wine stored in restroom.
  Repeat violation
  Food stored on floor.
  Observed cases of food on floor in walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed Red Bull on drink cooler. Observed Diet Coke can above soup warmer.b
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed cooks on line with bracelet.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gaskets in cooler at front counter.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reach in cooler.
  Repeat violation
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at ice machine next to dishwasher.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of equipment soiled. Observed soiled gaskets in reach in cooler.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed cooler handles soiled.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed at front counter.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed lid open at time of inspection.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed throughout establishment.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Observed under dish machine and front counter.
  Repeat violation
  Hole in or other damage to wall.
  Observed in warewash area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in warewash area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout establishment.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed behind dish machine and beer coolers at front counter.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy on site.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.