Diced

15467 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2328544

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 28, 2026

What drove the grade

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 7 basic (2 repeats)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

12 violations found

First visitJul 28, 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.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed mozzarella cheese (45°F - Cold Holding); shredded cheese (56°F - Cold Holding) at reach in cooler under quesadillas toaster for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed mozzarella cheese (45°F - Cold Holding); shredded cheese (56°F - Cold Holding) at reach in cooler under quesadillas toaster for more than 4 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cook brown rice (114°F - Hot Holding) at rice cooker in the back kitchen area. As per less than 2 hours. Manager placed product in hot holding warmer.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Manager reset Triple Sink (Quaternary 200ppm).
  Fixed on the spotRepeat violation
Intermediate1
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  As per manager test kit was not used to check triple sink quaternary sanitizer solution. Coach manager.
Basic7
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop stored at front counter smoothie line in standing water at 69f. Manager discarded water.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee cup of water, and cup of coffee stored at prep table near back kitchen entrance door.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of plastic cups stored on floor inside of the office. Employee store item properly.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed some floor tiles in disrepair in front of exit door.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed some ceiling tiles with water damage in the back kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed some ceiling vents soiled in the back kitchen area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat violation
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed exit door blocked with trash can and boxes. Manager clear path to exit door.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.