Fiorito
5555 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2332179
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 1 repeat), 13 basic; basic violations cost 12 at most-27
- Safety score73
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 visitNov 5, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw salmon container stored over RTE pasta at white chest freezer by kitchen entrance.
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 heavy whipped cream prepared on site. As per manager a day prior. Manager dated.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed bags of cheese opened not dated at reach in cooler by storage room.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards soiled across cook line.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed shelves for storage by ware washing area rusted.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt container across cook line not labeled. Employee labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil stored on floor by storage area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed drawers reach in cooler gaskets by cook line torn.
Reach-in cooler shelves with rust that has pitted the surface.
By ware washing area.
Ice buildup in reach-in freezer by oven.
No container installed for catching grease from hood drip tray.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed by prep table, employee stored properly.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket stored on floor by mop sink. Employee removed from floor.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign at hand sink bar area.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed throughout the kitchen.
Floor area(s) covered with standing water.
Observed standing water at floor by kitchen and ware washing area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
By hand sink cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.