Mitricolor
13740 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2329056
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (no follow-up needed), 8 intermediate (4 fixed on the spot, 3 repeats), 14 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-39
- Safety score61
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 18, 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.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Potato salad (62°F - Cold Holding) inside cooler near steam table, as per operator for less than 3 hours.
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
Observed water misting device at triple sink soiled with mold like substance.
Intermediate8
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 chicken, cooked black beans, cooked shredded pork not date marked at reach in cooler across triple sink, as per operator for less than 2 days.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands inside of the triple sink.
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 chemical test kits.
Repeat violation
Code 27, Water source: No hot running water at three-compartment sink.
Observed triple sink with water temperature 78°F. Operator fixed water at time of inspection. Triple sink hot water temperature 100°F
Fixed on the spot
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water misting handwash sink with water temperature 80°F. Operator fixed water at time of inspection. Handwashing sink hot water temperature 97°F.
Fixed on the spot
Hot water at mop sink does not reach 85°F.
Observed mop sink with water temperature 78°F. Operator fixed water at time of inspection. Mop sink hot water temperature 89°F.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink used to store containers.
No soap provided at handwash sink.
Observed at handwashing sink in the kitchen. Operator provided soap.
Fixed on the spotRepeat violation
Basic14
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed green and white cutting boards at prep table.
Repeat violation
Ripped/worn tin foil used as shelf cover.
Observed at shelves near kitchen entrance.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed in the kitchen. Advised operator to set up sanitizing solution.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler shelves across steam table. Observed reach in cooler shelves soiled with mold like substance across triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets at tree door reach in cooler located across triple sink soiled with slime.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of take out bags, foam plates stored directly on floor near walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor at walk in freezer soiled with food debris.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone, wallet, keys stored at prep table near kitchen entrance.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster. Provided operator with choking poster via email.
Fixed on the spot
No copy of latest inspection report available.
Observed no copy.
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.