Go Greek Yogurt

851 NE 1st Ave Ste 118, Miami, FL 33132 · Permanent Food Service · License 2338404

A
Grade A
Safety score 90 of 100
Latest visit: Aug 6, 2026

What drove the grade

No probe thermometer provided to measure temperature of food products.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 6 routine inspection
    2 intermediate (1 fixed on the spot), 4 basic (1 repeat)
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitAug 6, 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.

    6 violations found:

    • 2 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate2

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Observed plastics bottles of glass cleaner, Clorox and dish soap store inside hand wash sink kitchen. Manager removed during inspection.

      Fixed on the spot

    Basic4

    • Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.

      Located front counter area. Manager stored properly during inspection.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      Repeat violation

    • Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.

    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.

Most cited

Thermometers provided and accurate1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Handwash sinks and supplies1
Current license displayed1