Q-Ban Cafe

13401 SW 184 St, Miami, FL 33177 · Permanent Food Service · License 2336944

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate, 17 basic; basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

23 violations found

First visitSep 3, 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.
23 violations found:
- 3 High priority
- 3 Intermediate
- 17 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed meatballs (116°F - Hot Holding); lamb sauce (126°F - Hot Holding) at steam at front counter. Operator adjust unit temperature.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over cook beef at reach in cooler across reach in freezer.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cashier counted money with gloves and then proceeded to make coffee with same gloves to serve to customer.
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 cook beef not date marked at reach in cooler across reach in freezer in the kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwash sink used to store yellow sponge.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handwash sink near the triple sink. Operator provided paper towels.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt not labeled by common name across cook line.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of oil stored on floor near oven. Operator stored oil properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed Utensil in standing water near rice cooker at 85f. Operator removed water.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Observed at front counter ice bin near steam table.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking juice from personal cup at front counter.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee open water bottle stored at prep reach in cooler at kitchen entrance.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at flat top reach in cooler.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at front counter near handwash sink.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled with old food debris. Observed interior of ovens at cook line soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed handwash sink soiled near the triple sink. Also observed hood filters soiled with heavy grease.
  Buildup of food debris/soil residue on equipment door handles.
  Observed oven door handles at cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed in the bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled in some areas of the kitchen.
  Floor soiled/has accumulation of debris.
  Observed floor under cooking equipments soiled at cook line.
- 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 phones stored over container of single service utensils at front counter. Coach operator.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
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.