Las Reinas del Cafe Corp
12 NE 1 St, Miami, FL 33132 · Permanent Food Service · License 2328529
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (59°F - Cold Holding); as per operator less than 20 minutes. Observed operator stored inside reach in cooler.
Fixed on the spotRepeat violation
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed shell eggs (79°F - Cold Holding) located at cook line area. As per operator less than one hour. Operator stored inside reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed bucket with sanitizer solution Chlorine 200+ppm. Operator add more water. Recheck sanitizer solution chlorine 50 ppm.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Located front counter area. Operator removed during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee milk and bottled of water reach in cooler kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Located cook line area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mop area soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Front counter area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.