Pao Pao Fast Food
12039 SW 132 Ct Bay 11, Miami, FL 33186 · Permanent Food Service · License 2335918
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 11 routine inspection2 high priority (fixed on the spot), 2 intermediate, 6 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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.
More time given
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottles in reach in cooler during time of inspection.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler to the left of cook line cut lettuce (50°F - Cold Holding); sliced tomato (49°F - Cold Holding); sliced ham (49°F - Cold Holding); shredded cheese (48°F - Cold Holding), as per operator less than 4 hours. Operator placed items in reach in freezer for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored above raw ground beef in reach in cooler to the left of kitchen entrance door. Operator stored chicken below beef during time of inspection.
Fixed on the spot
Intermediate2
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 beef rib soup prepared on site, as per operator held for more than 24 hours without date marking.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed line of AC unit above from counter draining into hand wash sink.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of oil stored on floor to the right of reach in freezer. Operator stored container off of floor during time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottles on preparation table to the left of three compartment sink. Operator removed bottles during time of inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation with a watch on. Employee removed watch during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle bowl being used to dispense cooked rice on steam table. Employee removed bowl from rice during time of inspection.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Observed at dumpster lid open.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles soiled with grease through out kitchen area. Observed vent with accumulation of dust in back hallway above white chest freezer.
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.