Salty Flame

1414 Brickell Ave, Miami, FL 33131 · Permanent Food Service · License 2330201

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 18, 2026

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
1 high priority (no follow-up needed), 2 intermediate, 9 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

12 violations found

First visitAug 18, 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.
12 violations found:
- 1 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate2
- 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed kitchen can opener soiled.
Basic9
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
  Most reach in coolers.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed kitchen oven soiled inside.
  Buildup of food debris/soil residue on equipment door handles.
  Walk in cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed kitchen floor soiled throughout.
- 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 employees cellular phones on food preparation tables.
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.