Central Park Food Station

9558 SW 137 Ave, Miami, FL 33186 · Permanent Food Service · License 2326714

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (1 fixed by the Sep 24 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 8 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Unclean building components, attachments or fixtures.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at front counter ham and cheese empanada (121°F - Hot Holding); beef empanada (121°F - Hot Holding); mushroom and cheese empanada (123°F - Hot Holding); cheese tequenos (121°F - Hot Holding), as per operator less than 4 hours. ham and cheese empanada (167°F - Reheating); beef empanada (165°F - Reheating); mushroom and cheese empanada (168°F - Reheating); cheese tequenos (167°F - Reheating) were reheated during time of inspection.
  Fixed on the spot
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  Observed cilantro and garlic sauce re-served to customers from same squeeze bottle during time of inspection.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw beef in reach in cooler. Operator stored chicken below beef during time of inspection.
  Fixed on the spotRepeat violation
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed empanadas and assorted fried pastries at front counter held with time as a public health control without written procedure. Form was provided to operator via email during time of inspection and filled out.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap at hand wash sink across from front counter. Operator provided soap during time of inspection.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic container with flour removed from original packaging and not labeled.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard and news paper lining food contact surfaces below friers at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black mold like substance in interior of ice machine.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall to the right of three compartment sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled with accumulation of grease throughout kitchen.
  Unclean building components, attachments or fixtures.
  Observed hood system above cook line with accumulation of grease.
  Floor soiled/has accumulation of debris.
  Floor has accumulation of grease and food debris behind fixed equipment at cook line.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal phone stored above preparation area across from cook line. Employee stored phone away during time of inspection.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.