Lavka
766 SW 1 Ct Unit 4, Miami, FL 33130 · Permanent Food Service · License 2338356
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 19, 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.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Administrative complaint
Intermediate4
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed establishment conducting ROP on dry meats, salo, and beef with no HACCP approved.
Administrative complaint
At the first visitRepeat violationAdministrative complaint
Observed establishment conducting ROP on salmon, branzino, dry meats, salo, and beef with no HACCP approved. Coached chef on correct procedures.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed scurrying pad, soap and cleaning brush inside HWS at ware-washing area. .
More time given
At the first visitRepeat violation
Observed scurrying pad inside HWS at entrance to kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hws in warewashing.
More time given
At the first visitFixed on the spot
Observed at HWS near WIC. Paper was provided.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Ivanna, Misha, Jonathan, Nika with no proof of training.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Administrative complaint
At the first visitRepeat violation
Observed grab and go packages of beef, dry meats, salo, and waffle cake missing name of establishment at deli section.
Code 08, Food protection and cross-contamination: Food stored on floor.
observed large plastic gallon of cooking oil on the floor near prep front area,m
More time given
At the first visitFixed on the spotRepeat violation
Observed plastic containers of orange juice on floor at WIC. Containers were removed .
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at plates and plastic food pans stored not inverted at ware washing area.
More time given
At the first visitRepeat violation
Observed at plates stored at ware ware washing area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign at men's bathroom.
More time given
At the first visit
Observed at men's bathroom.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
At the first visitRepeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.