Lini Cafe
9636 SW 24 St, Miami, FL 33165 · Permanent Food Service · License 2331764
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 intermediate (1 repeat), 7 basic (1 repeat)-18
- Safety score82
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 visitSep 29, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed pasta cooked more than 24 hours ago not date marked inside the walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by boxes with potatoes.
No soap provided at handwash sink.
Observed at the hand wash sink next to the cook line.
Repeat violation
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed multiple foods stored inside the 3 compartment sink.
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 a watch while engaged in food preparation.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 32, Restrooms: Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed fan covers inside walk in cooler soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone stored on preparation table.
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.