Prana Kitchen Project LLC

1900 NE Miami Ct K36, Miami, FL 33132 · Permanent Food Service · License 2337359

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

4 high-priority violations7 other violations · the inspector's report isn't on file yet

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
4 high priority, 4 intermediate, 3 basic; the inspector's report isn't on file yet, so each counts at the lower rate
-23
Complaint after follow-up on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 2 visits

Aug282026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Still observed stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Salmon. See stop sale.
  Administrative complaint
- Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  Still observed stop packaged fish labeled with instructions to remain frozen until time of use, Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  Administrative complaint
Intermediate2
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  Still observed establishment conducts reduced oxygen packaging of raw chicken, beef, Shrimp, liver, and cooked sauces.
  Administrative complaint
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Still observed.
  More time given
Basic1
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Still observed.
  Administrative complaint
Official report, on the Florida DBPR website
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
- 01Approved source; food safe and unadulterated
  Food obtained from an approved source, in sound condition; shellstock tags kept; parasite destruction for raw or undercooked fish.
- 03Food out of temperature ×3
  Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.
- 11Employee health
  Employees with infections or symptoms restricted; employee health knowledge.
- 12Handwashing and hygienic practices
  Hands washed and clean; no eating, drinking, tasting or smoking in food areas.
- 16Dishwashing facilities and test kits ×2
  Dishwashing facilities designed, constructed and operated properly; chemical test kits and gauges available.
- 21Wiping cloths and linens
  Wiping cloths clean, used properly and stored in sanitizer; clean and soiled linens handled properly.
- 22Food-contact surfaces clean and sanitized
  Food-contact surfaces of equipment and utensils clean and sanitized.
- 53Manager certification and employee training
  Food manager certification valid; active managerial control; state-approved food handler training verified.
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.
Stop sale: An order that the food can’t be sold or served.