PDQ
12770 SW 152nd. Street, Miami, FL 33177 · Permanent Food Service · License 2336695
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (no follow-up needed), 3 basic (1 repeat)-7
- Safety score93
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 23, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed manager put on gloves to plate chicken nuggets to serve to customers. No handwash. Also observed employee put on gloves to engaged in food preparation No handwash. Coach manager
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed container of oil stored directly on the floor near fryers. Manager stored oil properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed yellow scoop for cut lettuce at vegetables reach in cooler. Employee stored yellow scoop properly.
Fixed on the spotRepeat 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 personal bag stored above single service boxes at dry storage area. Manager removed employee personal item.
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.