Los Q'SU2 de Medallo
2322 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2338477
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (no follow-up needed), 3 intermediate, 11 basic (2 repeats); basic violations cost 12 at most-33
- Safety score67
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 visitJul 13, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken container stored over an open bag of cooked chicken nuggets at reach in freezer by three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over RTE cooked beans containers at reach in cooler by hand sink kitchen.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put gloves on to prepared food. Coached employee to wash hands properly.
Employee washed hands with no soap.
Observed employee wash hands with only water, coached employee to wash hands properly.
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 cooked white rice not dated at reach in freezer by cook line, as per employee prepared a day prior.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container not dated at reach in cooler by hand sink kitchen, as per employee open a day prior.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand sink at bathroom.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container with mayonnaise stored on floor by storage. Observed cooking oil containers stored on floor by storage.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Observed 2 white chest freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet cloth stored at bread rack by storage.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine at front counter.
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 clean plates and bowls stored above three compartment sink not inverted.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed back exit door kitchen by storage.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents dusty above cook line.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment with approximately 25 chairs inside establishment. License approval for 15 seats.
Carbon dioxide/helium tanks not adequately secured.
Observed near hand sink front counter.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
As per employee charging 18% not in the menu.
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.