Joey's Wynwood Cafe

2506 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2332083

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
2 high priority (1 fixed on the spot), 3 intermediate, 10 basic
-28
Extension granted on Nov 5
Counts in full until a follow-up finds the problems fixed
-3
Safety score69

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

Inspection history

1 inspection · 2 visits

Nov22026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken (60°F - Cold Holding); ground beef (60°F - Cold Holding); eggplant (57°F - Cold Holding)inside the reach in cooler in the kitchen area. As per employee all foods were placed at 11:00 AM this morning. Employee placed ice to bring temperature down.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken (89°F - Hot Holding); potato croquettes (89°F - Hot Holding); meatballs (117°F - Hot Holding); sausage (90°F - Hot Holding); chicken (104°F - Hot Holding) at the front counter. As per manager all foods were placed at 11:00 AM. Foods were reheated.
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed by the walk in cooler.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Antonio Puche 10/18/26 expired.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Ivan Dubenko expired 4/30/26 and Jean Laporte expired on 3/28/22.
Basic10
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Employee removed them.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an opened water bottle stored in preparation table. Employee discarded it.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing watch and bracelets while engaged in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a glass container used as scoop inside the sugar at the dry storage.
  Equipment in poor repair.
  Observed reach in cooler door gaskets torn at the pizza station.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside the reach in cooler in the kitchen is out of temperature.
- Code 24, Clean equipment storage and air drying: utensils stored upright with the food-contact surface up.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed a leaking under the 3 compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed by the 3 compartment sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed fan covers soiled at the walk in cooler.
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.