Odalys Delight Cafe

9754 SW 24 St, Miami, FL 33165 · Permanent Food Service · License 2323341

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
3 high priority (2 fixed on the spot), 3 intermediate, 9 basic (2 repeats)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

15 violations found

First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What 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 rice and beans (47°F - Cold Holding)inside the reach in cooler. As per operator food was cooked yesterday and he was using the food this morning. Operator discarded voluntarily the food.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed a cage of eggs stored on preparation table. Operator discarded voluntarily the raw shell eggs.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed croquettes (121°F - Hot Holding)at the hot box at the front counter. As per operator less than 2 hours.
Intermediate3
- 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 2 food stored the reach in cooler not date marked. Also observed tuna salad at the front counter.
  Packaged food not labeled as specified by law.
  Observed tuna salad at the front counter.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Anna Cruz e lured on 1/2026.
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed a tumbler stored on preparation table in the kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed operator wearing watch while engaged in food preparation..
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed cloth on preparation table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan soiled with dust and grease at the kitchen area.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed throughout the kitchen and storage area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tile with water damage at the dry storage area.
  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 a cell phone stored above preparation table. Operator removed it.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.