Miami Roller Rink and Events
12265 SW 112 St, Miami, FL 33186 · Permanent Food Service · License 2322375
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic-17
- Safety score83
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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shelled eggs stored below raw ground beef. Operator stored raw shelled eggs away from raw beef during time of inspection.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by various trays and racks during time of inspection. Operator removed trays and racks during time of inspection.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed equipment stored in hand wash sink during time of inspection. Operator removed during time of inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand wash sink to the right of three compartment sink. Operator provided during time of inspection.
No soap provided at handwash sink.
Observed no soap at hand wash sink to the right of three compartment sink. Operator provided during time of inspection.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on reach in cooler door handle. Operator removed during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored over preparation table. Operator removed sanitizer bucket from preparation table during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of dust in vents at kitchen area.
Unclean building components, attachments or fixtures.
Observed accumulation of grease at hood system above cook line in kitchen.
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.