Deli & Antojitos
272 NE 1 St, Miami, FL 33132 · Permanent Food Service · License 2331954
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 13 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitAug 13, 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 priority3
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 mondongo soup (115°F - Hot Holding); located cook line area flat grill. As per operator less than one hour. Operator increased heat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish over cooked sausage. Inside reach in cooler kitchen. Operator reorganized products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked ground beef with potatoes, chicken rice, white rice not date marked located cook line area. As per operator held for more than 24 hours.
Basic1
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Earlier inspections 1
B84Complaint inspection13 violations, 1 high priority No follow-up needed
- First visitJul 1, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed towels used as liner for clean dishes on rack.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed milk stored in hand sink at front counter. Employee removed during inspection.
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed jar of sugar with no label at front counter. Employees labeled during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed torn foil on shelves.
Reach-in cooler shelves with rust that has pitted the surface.
Observed soda cooler with rusted shelves.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in all chest freezers.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed in kitchen.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed microwave and oven doors soiled.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed where chest freezers are and near triple sink.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed multiple tiles with water damage.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking poster, inspector provided via email.
Fixed on the spot
No copy of latest inspection report available.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Observed as per operator a service charge is automatically charged for customers, no notice located on menu.
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.