Dano's
2653 NE 190 Ter, Miami, FL 33180 · Permanent Food Service · License 2318890
What drove the grade
Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (no follow-up needed, 1 repeat), 1 intermediate, 6 basic (2 repeats)-19
- Safety score81
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 visitSep 24, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Observed the following food temperatures greater 41°F;
sliced cheese (59°F - Cold Holding); sliced ham (53°F - Cold Holding); diced tomatoes (55°F - Cold Holding); tuna salad (49°F - Cold Holding) All were located in reach in cooler in kitchen area. Reach in cooler had an ambient temperature of 61°F. Per manager cooler went down due to flooding in area as a result he moved all foods to nearby cooler to cool down. Manager called maintenance to come and repair.
Code 08, Food protection and cross-contamination: Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Located in prep area.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn.
Repeat violation
Ice buildup in reach-in freezer.
Cold holding equipment not maintained in good repair with ambient temperature of 61°F.
Manager called maintenance to come and repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Located in prep area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.