Flyfuel Food CO
154 NE 29 St, Miami, FL 33137 · Permanent Food Service · License 2337335
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection5 high priority (3 fixed on the spot), 4 intermediate (1 repeat), 7 basic (1 repeat)-42
- Safety score58
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 visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 packages of ahi tuna at walk in cooler thawing inside ROP.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed cooked chicken (78°F - Hot Holding); cooked beans (113°F - Hot Holding) at steam table. As per employee stored inside steam to reheat at 8:30am. Less than 2 hours. Employee took to reheat products.
Fixed on the spot
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 containers of raw tuna stored above RTE empanadas box and containers of corn mix at reach in freezer across three compartment sink. Employee stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw smoked salmon container stored above a container with cut tomatoes at walk in cooler. Employee stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee wash hands and dried hands on clothes. Coached employee to wash hands properly and dried properly.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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 milk container opened not dated at reach in cooler for smoothies. As per employee opened a day prior.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sugar discarded at hand sink front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink at bathroom. Observed no paper towels at hand sink by kitchen hand sink.
Code 53, Manager certification and employee training: 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 certificates Shelly Urdaneta and Camila Ponti hired more than 60 days.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed 3 packages of ahi tuna at walk in cooler thawing inside ROP.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottles of water stored on floor by front counter.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
By three compartment sink storage.
Code 25, Single-service items: Single-service articles improperly stored.
Observed SS Togo bags stored on floor by prep sink at kitchen.
Single-service articles stored next to handwash/food preparation sink exposed to splash.
Observed SS cups and lids stored near hand sink front counter exposed to splash.
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 employee cups stored at dry rack storage near SS cup holders and above of mixer equipment.
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.
- Stop sale
- An order that the food can’t be sold or served.