Mia's Kitchen
13955 SW 144 St, Miami, FL 33186 · Mobile Food Dispensing Vehicle · License 2361810
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitOct 30, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in kitchen white bean stew (128°F - Hot Holding); cooked onions (127°F - Hot Holding), as per operator less than 2 hours. Operator put white beans and cooked onions to reheat during time of inspection.
Fixed on the spot
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 chicken stored above raw beef in reach in cooler during time of inspection. Employee stored raw chicken below raw beef during time of inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bottles of water stored on floor. Employee raised case of water bottles from floor during time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils to the right of cook line in water measuring 89°F. Employee removed utensils from water during time of inspection.
Fixed on the spot
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.