Miam Cafe III

1040 Biscayne Blvd, Miami, FL 33132 · Permanent Food Service · License 2337764

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 24, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 24 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
4 high priority (2 fixed by the Jul 24 follow-up, 2 fixed on the spot), 2 intermediate, 6 basic (1 repeat)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Still observed Ice scoop handle in contact with ice. Front counter area.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Still observed Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Still observed.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed gallon of milk (67°F - Cold Holding) and waffle batter (62°F - Cold Holding) as per operator less than one hour. Operator stored inside reach in cooler near coffee machine.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed three cases of shell eggs (71°F - Cold Holding) stored at room temperature outside the restaurant. Operator has a delivery today.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed milk (96°F - Hot Holding) as per operator less than 20 minutes. Operator discarded milk during inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flies land on prep table across ovens. Observed 1 live flies land on the triple sink.. Observed 1 live fly land on oven in the kitchen.
Intermediate2
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Kitchen.
Basic6
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Front counter area. Operator removed during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Kitchen.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.