Daily Bread Marketplace
2400 SW 27 St, Miami, FL 33133 · Permanent Food Service · License 2336817
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 18 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 5 basic (1 repeat)-16
- Safety score84
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 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front counter hot box falafel (115°F - Hot Holding); chicken eggrolls (111°F - Hot Holding). As per operator for less than 2 hours. Operator removed to reheat.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at front counter hand sink used as dump sink with food remnants inside.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at front counter hand sink. Operator provided.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at front counter containers of olives stored on floor under counter.
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employees coffee cups throughout stored on prep counters uncovered.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in containers of olives.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at front counter microwave and prep kitchen microwave.
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.