Hate Mondays
12461 SW 130 St A3, Miami, FL 33186 · Permanent Food Service · License 2335428
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic (1 repeat)-12
- Safety score88
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 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed at preperation area shelled eggs stored at an ambient air temperature. Operator stored eggs in reach in cooler during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Observed raw chicken over case of raw meat in reach in freezer during time of inspection. Operator removed raw chicken from above case of meat during time of inspection.
Fixed on the spot
Intermediate1
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 smoked wings and cooked smoked New York ribeye, as per operator prepared onsite and held more than 24 hours without date marking.
Basic2
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed in reach in cooler across from ware washing area with standing water on bottom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled behind fixed cooking equipment at kitchen during time of inspection.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.