I Think She IS

169 SW 7 St Unit Cu-A, Miami, FL 33130 · Permanent Food Service · License 2337890

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
3 high priority (no follow-up needed), 5 intermediate, 2 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

10 violations found

First visitNov 4, 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.
10 violations found:
- 3 High priority
- 5 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cachitos (67°F - ambient); danish guava and cheese (59°F - ambient); empanada ham (57°F - Cold Holding). As per person in charge less than an hour. They removed and put it back in reach in cooler.
- 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 over ham at reach in cooler next to reach in freezer.
- Code 14, Food-contact surfaces designed and maintained: Observed Nonfood-grade bags used to stored ham inside reach in cooler.
Intermediate5
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided to operator at time of inspection.
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water at hand sink located next to three compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a chinois inside hand sink. I removed to wash hand. Coached operator.
  Observed No paper towels or mechanical hand drying device provided at handwash sink, person in charge provided at time of inspection.
  Observed No soap provided at handwash sink located next to three compartment sink.
Basic2
- Code 10, In-use utensils properly stored: Observed In-use tongs stored on equipment door handle between uses.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.