Dolci Peccati

274 NE 59 St, Miami, FL 33137 · Mobile Food Dispensing Vehicle · License 2357135

B
Grade B
Safety score 84 of 100
Latest visit: Jul 14, 2026

What drove the grade

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Intermediate, repeat · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 14 routine inspection
    3 intermediate (2 repeats), 3 basic (2 repeats)
    -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 visit

Routine inspection

6 violations found
  1. First visitJul 14, 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.

    6 violations found:

    • 3 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate3

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

      Repeat violation

    • Code 31, Handwash sinks and supplies: No soap provided at handwash sink.

      Repeat violation

    Basic3

    • Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.

      Observed boxes of cups stored at MFDV floor.

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

      Repeat violation

    • Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.

      Repeat violation

    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.

Most cited

Handwash sinks and supplies2
Thermometers provided and accurate1
Employee health1
Clean equipment storage and air drying1
Other sanitary and safe operation1