Churroworld Co.

2732 SW 137th Ave, Miami, FL 33175 · Mobile Food Dispensing Vehicle · License 2360108

A
Grade A
Safety score 92 of 100
Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Handwash sink used for purposes other than handwashing.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 9 routine inspection
    1 intermediate, 5 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitSep 9, 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:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Observed sanitizer utensils stored inside unit.

    Basic5

    • Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

      Observed squeeze bottles unlabeled.

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed flour bags stored on the unit floor.

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      Observed auxiliary cutting board with marks not longer cleanable.

    • Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.

      Observed plastic cups not inverted.

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Observed AC vent soiled.

    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.

Most cited

Labeling, date marking and consumer advisory1
Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Single-service items1
Handwash sinks and supplies1
Floors, walls, ceilings and ventilation1