Fiore Caffe

228 SE 1 St, Miami, FL 33131 · Permanent Food Service · License 2333102

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 29, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · fixed by the Jul 29 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
1 high priority (fixed by the Jul 29 follow-up), 4 intermediate (1 fixed on the spot), 18 basic; basic violations cost 12 at most
-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 · 2 visits

Jul152026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- 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.
  More time given
Basic1
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 1 High priority
- 4 Intermediate
- 18 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Small-diameter probe thermometer not provided to measure the temperature of thin foods.
- 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.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Fixed on the spot
Basic18
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  All kitchen coolers.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen beef being thawed in room temperature.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
  Accumulation of debris inside warewashing machine.
  Accumulation of debris in three-compartment sink.
  Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled dry wiping cloth in use.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed all kitchen coolers inside soil.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed food debris to all kitchen shelves.
  Buildup of food debris/soil residue on equipment door handles.
  Walk in cooler door handle.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed loose food debris throughout kitchen floor.
- 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 cell phones to kitchen work table.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.