Fiorito Almacen
5650 NE 2 Ave Suite E, Miami, FL 33137 · Permanent Food Service · License 2327737
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection5 high priority (1 fixed on the spot), 11 intermediate, 8 basic; intermediate violations cost 18 at most-53
- Extension granted on Oct 30Counts in full until a follow-up finds the problems fixed-3
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Time extension by OPQ trainer, under review waiting for approval. Time extension until next routine inspection.
More time given
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Time extension by OPQ trainer, under review waiting for approval. Time extension until next routine inspection.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Time extension by OPQ trainer, under review waiting for approval. Time extension until next routine inspection.
More time given
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
More time given
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed beef empanadas (115°F - Hot Holding) at back kitchen. As per employee was cooked less than 1 hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef bags stored above dessert cakes at reach in cooler by entrance kitchen.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put gloves on without wash hands by cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wearing soiled gloves and started preparing food.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed spray (Quaternary 400+ppm) for tables at front counter. Employee diluted with water, Recheck; spray (Quaternary 300ppm).
Fixed on the spot
Intermediate11
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed ROP BEEF not HACCP plan approved.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed hand sink being removed from ware washing area.
Handwash sink used for purposes other than handwashing.
Observed two cups stored inside hand sink front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink cook line.
No soap provided at handwash sink.
Observed no soap at hand sink cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray with sanitizer not labeled at front counter by coffee machine.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink being removed from ware washing area. Observed a dishwasher machine being installed by three compartment sink. Observed hand sink installed at front counter with coffee station.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employees with no certificate of training Mayra,Juan,Maribel and Fabio.
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed raw beef stored inside ROP not properly labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottle of water stored on floor by storage.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed across cook line prep table.
Equipment in poor repair.
Observed reach in coolers by kitchen entrance torn.
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in coolers shelves rusted by kitchen entrance hallway.
Hood filter missing from automatic fire suppression/exhaust system.
Observed hood missing by cook line.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed 17 seats and six tables inside establishment.
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.