Compass Group USA INC
11800 SW 147 Ave, Miami, FL 33196 · Permanent Food Service · License 2322161
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection4 high priority (fixed by the Oct 8 follow-up), 7 intermediate, 7 basic; intermediate violations cost 18 at most-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on metal carts at warewashing area.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed out of order several ovens, several combi ovens, two reach in coolers and large. Observed whisk machine was removed
More time givenFixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on bottom of cooling unit inside walk in cooler.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled vegan guards inside the walk in cooler.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
More time given
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 6lb dented can of marinara sauce.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at the buffet and grab and go area ham and cheese sandwich (50°F - Cold Holding); tofu (42°F - Cold Holding); eggs (42°F - Cold Holding); cooked chicken (51°F - Cold Holding); Observed salmon (46°F - Cold Holding); raw burger (53°F - Cold Holding); raw chicken (47°F - Cold Holding); shredded cheese (48°F - Cold Holding); cooked chicken (59°F - Cold Holding) at the front counter station. Observed salsa (47°F - Cold Holding); cooked rice (56°F - Cold Holding); garlic in oil (56°F - Cold Holding); tomato paste (68°F - Cold Holding); cooked green peppers (80°F - Cold Holding) sitting at the prep counters.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed spray hose in disrepair and fell inside the water level at 3CS.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed gallon bottle lime scale solution stored above prep area and sink.
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no production date for made on site grab and go sandwiches and yogurt parfaits.
Code 03, Food out of temperature: Plant food cooked for hot holding not reaching a minimum internal temperature of 135°F.
Observed cooked green beans and carrots inside holding inside combine oven (103°F - Cooking).
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test strips for vegetable wash sanitizer being used.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled sheet pans inside combi oven currently not in use, soiled whisking bucket at large whisking machine.
Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on metal carts holding clean food pans.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed coffee stains inside handwashing sink basin at coffee station.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed missing food handler training certificates for one male Joakim and one female cook, Evelyn.
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl being use as a scoop for rice and flour.
Equipment in poor repair.
Observed out of order several ovens, several combi ovens, two reach in coolers and large whisk machine in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on vents inside walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed soiled the interior combi ovens and ovens that are currently out of order, soiled ice buckets,
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled vents inside the walk in cooler.
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Observed discharge hose in need of repair and currently discharging contents into plastic bucket for the coffee machine.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed soiled and accumulation of food debris floors inside walk in cooler and freezer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.