Cafe Sonia
21100 S Dixie Hwy, Miami, FL 33189 · Permanent Food Service · License 2338461
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 4 basic-10
- Safety score90
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 visitJul 17, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed containers stored inside the hand wash sink. Operator removed them.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container not labeled at the front label.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed operator is wearing bracelets at the time of the inspection.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler handle soiled at the front counter.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.