Cantina la Veinte
495 Brickell Ave Cu 2, Miami, FL 33131 · Permanent Food Service · License 2334382
What drove the grade
Probe thermometer not used to ensure proper food temperatures.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 intermediate (1 repeat), 7 basic (3 repeats)-14
- Safety score86
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of canola oil and kitchen floor.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed most kitchen employees wearing watches during food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed most kitchen cutting boards with heavy marks.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.