Doya

347 NW 24th St, Miami, FL 33127 · Permanent Food Service · License 2336853

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
3 high priority (no follow-up needed), 9 basic (3 repeats)
-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

Oct82026

Routine inspection

12 violations found

First visitOct 8, 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:
- 3 High priority
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed can Fronte Artichoke quarters.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over cheese located at cook line area.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed solid frozen raw ground beef and chicken stored on top of prep table. Manager stored inside walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  OB plastics containers with creek yogurt store directly on floor inside walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
  Employees drinks on multiple areas.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Pizza area.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled throughout preparation area.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled throughout preparation area.
  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.

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.
Stop sale: An order that the food can’t be sold or served.