Cook Incubator Miami

5525 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2337952

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority, 6 intermediate, 10 basic
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

18 violations found

First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 2 High priority
- 6 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed no vacuum breaker at hose attachment in hallway area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemicals stored above 3CS and prep sink.
Intermediate6
- 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 available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled cutting board on prep table.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sponge, soap and other sup,lies in sink basin.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed above 3CS
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Observed no label on ROP cooked beef found inside reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Observed lining under the prep table.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
  Observed soiled with food debris in all three basins of 3CS.
  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed dirty food pans inside all three basins of 3CS.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed food pots and pans not inverted properly for storage under the prep table.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing signs inside the men and women restroom.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed water damage on the corner wall and ceiking inside women's restroom.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled next to 3CS.
  Floor soiled/has accumulation of debris.
  Observed cucumber piece on the floor near prep area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.