Kubco Wynwood LLC
1900 NE Miami Ct K37 & K38, Miami, FL 33132 · Permanent Food Service · License 2338459
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority, 6 intermediate (1 fixed on the spot), 9 basic-44
- Complaint after follow-up on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitJul 31, 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.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in food preparation touching her cellular phone and failed to wash hands before putting on gloves.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed not live flies land on prep table across fryer machine cooked line. Observed 8 live insects flying in air near three compartment sink that is adjacent to cook line at back area.
Administrative complaint
Intermediate3
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Still observed person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Still observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Still observed food-contact surface soiled with food debris, mold-like substance or slime. Observed food contact soiled cutting slicer near door.
More time given
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Still observed thawed gyro inside plastic container in standing water at 52°f. Located near three compartments sink.
Administrative complaint
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Still observed old labels stuck to food containers after cleaning.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Still observed wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 29, Plumbing and backflow prevention: Plumbing line from a removed fixture not capped off.
Still observed.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Still observed no handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Still observed wall soiled with accumulated grease, food debris, and/or dust. Under three compartments sink and near window.
More time given
Ceiling tile missing.
Still observed ceiling tile missing. Near three compartments sink.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Still observed not current Hotel and Restaurant license not displayed
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 live flies land on prep table across fryer machine cooked line. Observed 5 live insects flying in air near three compartment sink that is adjacent to cook line at back area.
Intermediate6
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed food contact soiled cutting slicer near door.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed tilapia fish inside plastic container in standing water.at 48°f. Operator stored under running water at food sink.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Water at 75°f operator stored the water container on top of flat grill.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 29, Plumbing and backflow prevention: Plumbing line from a removed fixture not capped off.
Hot water at hand wash sink handle is loose.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Under three compartments sink and near window.
Ceiling tile missing.
Near three compartments sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.