Cvi.Che 105 Dadeland

7535 SW 88 St #500, Miami, FL 33156 · Permanent Food Service · License 2336722

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
6 high priority (3 fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 5 basic (2 repeats)
-43
Complaint after follow-up on Jul 30, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

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

Inspection history

1 inspection · 4 visits

Jul292026

Complaint inspection

14 violations found · Inspector came back 3 times

3rd follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler with ambient temp of: 56°F. The following TCS Foods inside: salmon (55°F Cold Holding); diced tuna (50°F Cold Holding); Cooked rice (48°F Cold Holding); raw beef (56°F Cold Holding).
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed all food handler certificates expired; 02/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
  Administrative complaint
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed cooler with ambient temp of: 56°F. The following TCS Foods inside: salmon (55°F Cold Holding); diced tuna (50°F Cold Holding); Cooked rice (48°F Cold Holding); raw beef (56°F Cold Holding).
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler with ambient temp of 51°F, the following TCS foods stored inside for 3 hours as per operator: Raw tuna (61°F Cold Holding); Raw Salmon (60°F Cold Holding); Raw Hamachi (60°F Cold Holding); cooked rice (59°F Cold Holding).
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 live fly at sushi bar area land on white fish. Observed 2 live flies in sushi bar area flying near lowboy.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed no cups improperly stored.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed cooler with ambient temp of 51°F, the following TCS foods stored inside for 3 hours as per operator: Raw tuna (61°F Cold Holding); Raw Salmon (60°F Cold Holding); Raw Hamachi (60°F Cold Holding); cooked rice (59°F Cold Holding). *Time Extended Time Extended
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
13 violations still not corrected:
- 6 High priority
- 2 Intermediate
- 5 Basic
What was still cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw salmon at 55°F, smoked salmon 52°F, raw tuna 48°F, raw beef 50°F all cold holding at reach in cooler at sushi area. As per manager, for 2 hours. Employee took products to freezer.
  Administrative complaintFixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  More time given
  Dishmachine not sanitizing properly.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 live fly land on clean container at cook line. Employee took container to wash rinse and sanitize. Observed 2 live flies flying in air at sushi area.
  Administrative complaintFixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Raw salmon 50°F smoked salmon, 55°F, raw beef 52°F, cut tuna 48°F all Cold Holding at reach in cooler at sushi area. As per manager, for 2 hours. Employee took products to freezer.
  Administrative complaintFixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed sweet potato (61°F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62°F. The following TCS foods stored inside for less than 4 hours: salmon (47°F - Cold Holding); octopus (50°F - Cold Holding); hard boiled egg (49°F - Cold Holding); cut tomato (50°F - Cold Holding); tuna salad (51°F - Cold Holding); asparagus cooked (49°F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed sweet potato (61°F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed soiled knives removed from knife rack and rinsed in prep sink. Wash, rinse and sanitize missed. Inspector coached employee that they must be properly washed rinsed and sanitized at DM or 3CS. Employee removed and brought over to warewash area.
  Fixed on the spot
  Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 1 high temp dish machine not working properly. As per operator, technician had to order new part.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 4 live flies in bar area, flying near floor drains.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled knives on magnet outside of walk in cooler. Employee brought to warewash area to be properly washed, rinsed, and sanitized.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed at ceviche bar, rice cooker blocking access. Manager had employees removed.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of limes on floor at ceviche bar.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed cup on ice bin at ceviche bar.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee with bracelet in dessert area.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62°F. The following TCS foods stored inside for less than 4 hours: salmon (47°F - Cold Holding); octopus (50°F - Cold Holding); hard boiled egg (49°F - Cold Holding); cut tomato (50°F - Cold Holding); tuna salad (51°F - Cold Holding); asparagus cooked (49°F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed dust accumulation on walls.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.