Love Life Cafe
2616 NW 5 Ave, Miami, FL 33127 · Permanent Food Service · License 2336019
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection5 high priority (3 fixed by the Sep 4 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic-27
- Administrative complaint on Sep 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed dessert containers of mango passionfruit cheesecake, espresso fudge chocolate, zen bars, and bliss boxes at the front grab and go reach in cooler with no invoice specifying where product came from. Operator discarded.
Stop Sale issued due to adulteration of food product.
Observed a plastic bin of approximately 50 Pounds of Yellow Onions with flying insects landing on top of product in dry storage area. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed four beef empanadas, five ground beef empanadas, five spinach empanadas, and six chicken empanadas located at the front counter with no time mark. Operator discarded.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 10+ flying insects landing on unwashed onions in back dry storage area.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of pain medication stored above food prep table in kitchen area. Operator removed.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic bin full of cleaning solution utensil stored inside hand wash sink located next to three compartment sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink located at front counter. Operator restocked.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle containing cleaning solution with no labels stored next near front counter. Operator labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all current staff with expired food handler certification expired since 2023.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of fruits and pulps on floor inside walk in freezer.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed two sets of tongs on oven door handle at the cook line. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters at the cook line soiled.
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.
- Stop sale
- An order that the food can’t be sold or served.