Dulcinea Ice Cream
12224 SW 8 St, Miami, FL 33184 · Permanent Food Service · License 2334536
What drove the grade
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 basic (2 repeats)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed at Coffee station sugar container not labeled. Operator labeled sugar container with name.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed spoon handle inside corn flakes . Operator stored spoon with handle upwards.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed ice cream scoops stored on water at 90°F. Operator stored ice cream scoops in a clean dry container.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on back door to outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed oat kitchen area stained tiles, food debris on ceiling tiles
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed small Frye at kitchen, no hood system above.
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.