Hrm Group Corp
14433 Country Walk Dr, Miami, FL 33186 · Permanent Food Service · License 2327630
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (2 fixed by the Oct 29 follow-up, 3 fixed on the spot), 2 intermediate, 3 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
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.
Still observed.
More time given
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Still observed.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Still observed.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Still observed.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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 on time/temperature control for safety food due to temperature abuse.
Observed sushi rice time marked at 10:00 .am. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes 54 ( - Cold Holding) on reach in cooler at kitchen area, as per operator less than 1 hour. Also observed raw chicken (45°F - Cold Holding); raw steak (45°F - Cold Holding); cooked chicken (44°F - Cold Holding); raw fish (46°F - Cold Holding) as per operator less than 2 hours,on shelves at walk in cooler, as per operator door was opened. Operator closed door and ice for rapid cooling.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
See stop sale. Observed sushi rice time marked at 10:00 .am. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above ready to eat sauces on shelves at walk in cooler.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
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 chicken broth frozen not date marked on standing freezer by 3 compartment sink.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed chicken broth thawed not date marked on standing unit at kitchen area.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler ambient temperature 55° at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed grease accumulated on floor next to fryer at kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated on ceiling tiles at kitchen.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.