North & Bean Cafe Rohde 407
401 NW 2nd Ave Ste 407, Miami, FL 33128 · Permanent Food Service · License 2325511
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitOct 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed plantain located cook line near fryer machine.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers with cook oil stored directly on floor. Storage area.
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
Cook line area. Operator removed during inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Earlier inspections 1
C74Routine inspection13 violations, 2 high priority No follow-up needed
- First visitSep 10, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed shell eggs over croquettes located at cook line area kitchen. Operator removed during inspection.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate5
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 (39°F - Cold Holding); cooked beef (39°F - Cold Holding); shrimp (40°F - Cold Holding); as per operator more than 24 hours.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed plastics containers and lids stored inside hand wash sink near three compartments sink. Operator removed during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Minerva Tolon.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers stored directly on floor storage area.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee bottles of water.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.