Descorche

1669 SW 27 Ave, Miami, FL 33145 · Permanent Food Service · License 2336520

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 18, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (4 fixed on the spot, 1 repeat), 3 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

10 violations found

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.
10 violations found:
- 2 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dry storage area: can of chunk light tuna dent top and bottom of the can Discussed with the operator, operator removed the can to return to vendor.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Stand up reach in cooler in the kitchen by the oven: raw shell eggs stored above mushrooms and potatoes. Discussed with operated the proper procedures and provided the handout for the proper storage of food. Operator moved the raw shell eggs to the bottom shelf of the cooler.
  Fixed on the spot
Intermediate5
- 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.
  Reach in cooler in front of the three compartment sink: flan not date marked, as per operator, prepared 2 days ago. Observed operator place the date on the flan.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator could not provide the quaternary test kit for the sanitizer bucket and three compartment sink. Discussed with the operator, will order more.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Kitchen: cutting boards stained ( orange-like substance) And the can opener blade soiled. Observed employee cleaning the can opener blade during the inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By the three compartment sink in the kitchen.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Kitchen, cooking oil in a spray bottle without name. Operator placed the name on the container.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Kitchen, cutting board on the flip top reach in cooler in front of the three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets soiled in the kitchen, both coolers.
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Kitchen area by the oven.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.