Rita & Cadenza
97 NW 25 St #103, Miami, FL 33127 · Permanent Food Service · License 2338108
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (no follow-up needed), 7 basic-13
- Safety score87
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 visitOct 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw steak over unwashed vegetables inside reach in cooler in main kitchen area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired Oct. 1, 2026.
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed 10 salmon filet ROP with no label in reach in cooler. Per operator, used within a day and no more than 24 hours. Operator placed the dates at the time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs on the oven handles in main kitchen area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed out of order the dishmachine in back bar area. Currently not in use and using dish machine in main ware washing area.
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed wash temp gauge at 108°F for glass wash machine but wash temp test at 160°F, in main warewashing area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed slime inside the interior of walls and water storage of small ice chest in back of the bar area.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floors in warewashing area behind bar.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed posted Oct. 1, 2025.
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.