Misabor Criollo
5376 Palm Ave, Miami, FL 33012 · Permanent Food Service · License 2320806
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection5 high priority (3 fixed by the Oct 21 follow-up, 2 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 2 repeats), 12 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-47
- Extension granted on Aug 20, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed black beans (47°F - Cold Holding) in reach in cooler next to stove at kitchen area, as per operator over 4 hours. Operator segregated to be discarded. Observed rice and beans (55°F - Cooling); white rice (55°F - Cooling) As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours in standing unit at kitchen area. Operator segregated to be discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed black beans (47°F - Cold Holding) in reach in cooler next to stove at kitchen area, as per operator over 4 hours. Operator segregated to be discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed rice and beans (55°F - Cooling); white rice (55°F - Cooling) As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours in standing unit at kitchen area. Operator segregated to be discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed food stored on nonfood grade bags on reach in cooler and reach in freezer.
Repeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on wall by 3 compartment sink at kitchen area.
Intermediate6
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 pork,chicken and ground beef prepared onsite and held more than 24 hours not properly date marked in standing unit at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a clean pot inside hand wash sink at kitchen area. Operator removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen area. Operator provided during inspection.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no training for Yuskeina, has been working more than 60 days.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple food containers not covered in standing unit at kitchen area.
Food stored on floor.
Observed a case of bananas stored on floor under 3 compartment sink. Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed by 3 compartment sink at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed groove red cutting board stored next to 3 compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed grease and food debris accumulated.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled interior on 2 reach in coolers at kitchen area. Also on unit by bathroom hallway.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed in unisex bathroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at back door by bathroom hallway.
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.
No copy of latest inspection report available.
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.
- Stop sale
- An order that the food can’t be sold or served.