Fruit Stand by Brothers

15515 SW 177 Av, Miami, FL 33187 · Mobile Food Dispensing Vehicle · License 2358078

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Sewage/wastewater backing up through sinks.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
5 high priority (4 fixed by the Sep 29 follow-up, 1 fixed on the spot), 2 intermediate, 6 basic
-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 · 2 visits

Sep282026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed pork skin (62°F - Cold Holding); pork (48°F - Cold Holding)inside the reach in cooler. As per employee food was cooked yesterday. Foods have been out of temperature for more than 4 hours.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed pork skin (62°F - Cold Holding); pork (48°F - Cold Holding)inside the reach in cooler. As per employee food was cooked yesterday. Foods have been out of temperature for more than 4 hours.
- Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through sinks.
  Observed wastewater backing up through hand wash sink and 3 compartment sink.plumber fixed it.
  Fixed on the spot
  Mobile food dispensing vehicle disposing of wastewater at an unapproved location.
  According to operator Wastewater from mobile unit is disposing into a septic tank on the ground.
- Code 29, Plumbing and backflow prevention: Water line from storage tank not properly constructed.
  Water tank in the mobile unit is disconnected.
Intermediate2
- 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 cook more than 24 hours ago not date marked.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in freezer door gasket torn.
- Code 28, Sewage and wastewater disposal: Sewage holding tank in mobile food dispensing vehicle is not in used.
  Operator disposing wastewater directly into a septic tank on the ground.
- Code 29, Plumbing and backflow prevention: Water leaking under the 3 compartment sink.
  very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Plumber fixed it.
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  Electrical and water supply to mobile unit is a permanent connection.
  Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place, Trailer has not wheels at the time of the inspection.
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.
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.