Caffe Tonny
192 NE 3 Ave, Miami, FL 33132 · Permanent Food Service · License 2328417
What drove the grade
Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 intermediate (1 fixed on the spot), 6 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 visitRoutine inspection
- First visitJul 31, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Front counter area.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided during inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottles of water stored directly on floor. Located near front counter area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils stored in standing water at 84°f. Located front counter area near coffee machine. Operator removed the water during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.