Main Kitchen
1900 NW 37 Ave Area 2, Miami, FL 33125 · Permanent Food Service · License 2338694
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection3 high priority (1 fixed by the Sep 18 follow-up, 1 fixed on the spot), 3 intermediate, 7 basic-28
- Administrative complaint on Sep 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
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.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
More time given
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed caramelized onions (56°F - Cold Holding); chimmichurri (54°F - Cold Holding); black beans (42°F - Cold Holding) inside reach in cooler near cook line. Operator discarded.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed no vacuum breaker installed for splitter faucet at mop sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 15+ flying insects flying in the air and landing on brooms and soiled mops in the mop sink area. Observed approximately 5 to 6 flying insects landing on plastic containers where rice, beans, seasonings, pasta, syrups, and spices inside dry food storage area in kitchen.
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed no hot measuring device
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade located on prep table near walk in cooler soiled.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of mixed seasoning on prep table located across cook line with no label.
Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Observed soiled apron stored on shelf used to store clean containers in kitchen.
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.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers with water accumulation on outer rim on dry rack area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor near ice machine.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind main cook line soiled.
Floor soiled/has accumulation of debris.
Observed floor soiled near cook line area.
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.