Living Room/ Main Kitchen
3201 Collins Avenue, Miami, FL 33140 · Permanent Food Service · License 2334948
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 intermediate (fixed on the spot), 4 basic (1 repeat)-9
- Safety score91
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 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink block by a speed rack at the prep area. Employee moved the speed rack immediately.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed employee was rinsing a utensil inside the hand sink located at the pastry area. Employee was coached about the issue and the utensil was washed at the ware washing area.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed food items in plastic containers without label. Employee labeled the containers (flour, brown sugar) .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching the granola inside a plastic container. Employee corrected it.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaged in food preparation wearing bracelets.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed spatula in disrepair at the pastry area. Person in charge discarded the spatula.
Fixed on the spot
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.