Flora Plant Kitchen

5580 NE 4 Ct #4, Miami, FL 33137 · Permanent Food Service · License 2337833

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

19 violations found

First visitSep 30, 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.
19 violations found:
- 3 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority3
- 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 caramelize onions (123°F - Hot Holding) at cook line, as per manager less than 1 hour. Employee reheated product , Recheck; caramelize onions (168°F - Reheating).
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken container stored over raw beef container at reach in cooler across cook line. Manager stored properly.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed new employee Macarena Castro hired less than 60 days. Manager printed form and employee read and signed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed green and white cutting boards at cook line.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked with a table at cook line. Manager removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed hand sink bar area used as a dump sink.
  Repeat violation
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of salt and avocados stored on floor by storage across walk in cooler 1. Manager stored properly.
  Fixed on the spot
  Food not stored at least 6 inches off of the floor.
  Observed ice bags stored on floor inside walk in freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed 4 pairs of tongs stored on oven handle cook line. Manager removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed walk in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  By bar area and ice bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled by front counter bar.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean pots and plates at storage rack by ware washing area not inverted.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed SS cups stored on floor by coffee station.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  By cook line.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents dusty by bakery station and prep area.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Stored inside mop bucket by mop sink. Employee stored properly.
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  By ice machine and mop sink.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.