Criollo's
19100 SW 177 St, Miami, FL 33187 · Mobile Food Dispensing Vehicle · License 2357852
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (no follow-up needed, 1 repeat), 3 basic (1 repeat)-12
- Safety score88
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 visitAug 14, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (63°F - Cold Holding) at reach in cooler, as per operator for 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cook chicken (65°F - Hot Holding) stored at room temperature near fryers, as per operator for less than an hour. Coach operator.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed tomatoes stored near handwash sink exposed to splash.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water 80°F.
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Also observed back door of the MFDV open at time of the inspection.
Repeat violation
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.