Midtown Creamery

2690 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2335689

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 12 basic (5 repeats); basic violations cost 12 at most
-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 · 1 visit

Oct132026

Routine inspection

16 violations found

First visitOct 13, 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.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheesecake biscoff dated 9/28 and 10/04 at front reach in cooler.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cheesecake biscoff dated 9/28 and 10/04 at front reach in cooler.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired since 2025. Establishment operating at time of inspection with a license expired. Operator paid license during inspection.
  Fixed on the spot
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Repeat violation
Basic12
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn across kitchen entrance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled by front counter.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed Togo bags stored on floor by front counter.
  Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Observed SS cups stored inside bathroom.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from the faucet at hand sink front counter.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  A minimum of one bathroom facility is not available for public use.
  Observed signed posted at bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tile missing.
  Above three compartment sink.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket back kitchen.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.