Paseo Universitario
1758 West Flagler St, Miami, FL 33135 · Permanent Food Service · License 2336102
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 Aug 31 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic-14
- Safety score86
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 visitAug 31, 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
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Stand up reach in cooler: raw beef stored above peeled plantains. Discussed with the operator and provided the handout for the proper storage of food. Operator rearranged the raw food to a lower shelf.
Fixed on the spot
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.
Stand up reach in cooler by the three compartment sink: Cooked chicken and cooked beans not date marked, as per operator prepared 2 days ago. Discussed with the operator and encouraged to place dates on containers.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator could not provide the chlorine test kit.
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
FRLA: missing Date of Birth. Valeria G. Lisandro L. Jangeli T. Discussed with the operator, all food handlers training seal will need to write with a marker or label.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Observed at the front counter. Discussed with the operator.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
By the three compartment sink. Provided sign to operator.
Fixed on the spot
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.