Millers Cafeteria

13439 SW 56 St, Miami, FL 33175 · Permanent Food Service · License 2317451

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 1, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 1 routine inspection
3 high priority (no follow-up needed, 1 repeat), 4 intermediate (1 repeat), 5 basic (2 repeats)
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Jul12026

Routine inspection

12 violations found

First visitJul 1, 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.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw pork stored over unwashed produce inside the walk in cooler.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed produce stored inside thank you bag inside WIC.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked black beans, cooked soup, cooked ground beef inside WIC with no date marked. As per cook from previous day.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food debris inside the deli meat slicer.
  Repeat violation
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed beans bag on floor at front counter.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal water bottle stored on prep table next to kitchen oven.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.