Cafe Villa Clara of Kendall
10523 SW 109th Court, Miami, FL 33176 · Permanent Food Service · License 2323101
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 5 basic (2 repeats)-21
- Safety score79
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 visitOct 19, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced ham (45°F - Cold Holding) at pizza prep area, as per operator for less than 4 hours. Operator properly placed product inside cooler for rapid cooling.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw pork stored directly inside non food grade bag. Operator removed pork from bag.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed no vacuum breaker at mop sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bottles of degreaser stored on shelf with clean equipment.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of onions and potatoes stored on floor next to mop sink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with no handle inside container of rice in dry storage room.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 10ppm). Operator added more sanitizer for final concentration, Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored next to cooked food under stove.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Throughout establishment.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.