Hi Pot

1665 SW 107th Ave, Miami, FL 33165 · Permanent Food Service · License 2331271

Official report

out of 100

Grade F

Safety score 15 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 29 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
7 high priority, 3 intermediate (2 repeats), 20 basic (11 repeats); basic violations cost 12 at most
-65
Complaint after follow-up on Oct 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score15

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

30 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 4 High priority
- 1 Intermediate
- 9 Basic
What was still cited
High priority4
- 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 boba pearls (53°F - Cold Holding) stored inside the reach in cooler. As per operator food was stored around 3:00 pm.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
  Food-contact surfaces not sanitized after cleaning, before use.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed about 5 flying insects flying around the mop sink and under the dishwasher machine.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic9
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 7 High priority
- 3 Intermediate
- 20 Basic
What the inspector cited
High priority7
- 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 boba pearls (73°F - Cold Holding) stored on top of the ice machine at the front counter.As per employee less than 1 hour.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored above vegetables inside the walk in cooler.
  Food placed in soiled container.
  Observed green tea in a heavely dirty container at the front counter.
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
  Observed at the kitchen area.
  Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer was 0 ppm.
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed about 19 flying insects flying around the mop sink and under the dishwasher machine.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed shelf used to store food equipment with rust accumulation.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the men's bathroom.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed at the front counter.
  Repeat violation
Basic20
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed plates with vegetables not covered inside the reach in cooler by the stove.
  Food stored on floor.
  Observed plastic container stored on the floor. Manager removed it.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 73°F at the front counter. Manager discarded the water.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Manager removed it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler door gasket torn at the front desk.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler with rusted shelves.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside reach in freezer in the kitchen area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler across from the stove is soiled. It has accumulation of mold like substance and food debris around the food stored inside it.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets very soiled.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper installed above preparation table. Manager removed it.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at the kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall at the mop sink heavely soiled and under the 3 compartment sink.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed several ceiling tiles in kitchen area soiled
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed throughout the kitchen area.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
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.