Dona Neli Restaurant 2

14751 SW 184 St, Miami, FL 33187 · Permanent Food Service · License 2335055

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 8 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
8 high priority (6 fixed by the Sep 8 follow-up, 2 fixed on the spot), 4 intermediate, 9 basic
-45
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  During callback inspection observed no proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form via email at time of inspection.
  More time givenFixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  During callback inspection observed cup on preparation counter in the kitchen.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 8 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed thawed raw fish inside ROP at reach in cooler drawers at cook line. Observed oranges not washed before being placed inside juice squeezer. As per manager, oranges are not washed.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef patty (53°F - Cold Holding); raw shrimp (50°F - Cold Holding) at preparation cooler at cook line. Observed fresh garlic with oil (84°F - Cold Holding) at room temperature at cook line. Observed shredded cheese (46°F - Cold Holding) at 1 door preparation cooler at cook line. Observed shredded pork (46°F - Cold Holding) at sandwich preparation area. Observed milk (48°F - Cold Holding)at reach in cooler at milkshake area.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed rice with beans (78°F - Hot Holding) at room temperature above steam table. Observed croqueta (131°F - Hot Holding) at front counter. As per manager, for approximately 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over unwashed limes at walk in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef patties stored over cooked malanga at preparation cooler at cook line. Cook rearranged products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee donned gloves, no hand wash. Coached employee, employee washed hands and then donned gloves. Observed employee donned gloves and then began making sandwich, no hand wash.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee touching phone and then began preparing milk shake at front counter. Observed cook begin preparing food, no hand wash. Manager coached employees.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink at Front Counter (Chlorine 10ppm).
Intermediate4
- 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 cook beef, cook chicken, cook pork, cook pasta not properly date marked at walk in cooler.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sponge stored inside hand sink at expo area.
  No soap provided at handwash sink.
  Observed at front counter.
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed thawed raw fish inside ROP at reach in cooler drawers at cook line and walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed water leaking from vent onto wrapped raw beef at walk in cooler.
  Food stored on floor.
  Observed plastic container of cooking oil stored on floor underneath 3 compartment sink. Employee removed item.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed cooking utensils in water at 90°F at cook line.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Cook removed item.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of old food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler drawer gaskets at cook line soiled with slimy substance.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Located at walk in cooler.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bag, cup and phone on preparation counter at milkshake area. Employees removed items.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.