Salumeria 104

3451 NE 1 Ave Ste 104, Miami, FL 33137 · Permanent Food Service · License 2332596

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 complaint inspection
1 high priority (no follow-up needed), 3 intermediate (2 repeats), 7 basic (3 repeats)
-24
Safety score76

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep172026

Complaint inspection

11 violations found

First visitSep 17, 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.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee started making drinks without wash hands at bar area. Coached employee to wash hands properly.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining mussel tags for 90 days.
  Repeat violation
  Mussels tags not marked with last date served.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed Across cook line and prep area coolers.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed by prep area. Employee stored properly.
  Fixed on the spot
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Observed straws provided for customers at bar area counter. Employee removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at bar area,prep area,three compartment sink and kitchen.
  Repeat violation
  Ceiling tile missing.
  Above mop sink.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep92026F44Routine inspection31 violations, 8 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 5 Basic
What was still cited
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining mussel tags for 90 days.
  More time given
  Mussel tags not marked with last date served.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Across cook line and prep area coolers.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Still observed wet cloth by prep area.
  More time given
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 8 High priority
- 8 Intermediate
- 15 Basic
What the inspector cited
High priority8
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon container stored over gelato at reach in freezer storage area by prep sink.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee getting soiled plates from dining tables and came to bar to prepared a customer drink, grabbed clean cups with hands soile coached employee to wash hands properly.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee wash hands less than 6 seconds.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed beef bones stored inside Nonfood-grade bags at reach in freezer by prep area by walk in cooler.
- Code 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
  Observed at three compartment sink across dishwasher back kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) at back kitchen by three compartment sink and bar area.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter connected at mop sink.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 500ppm), employee diluted with water, Recheck; Triple Sink (Quaternary 300ppm).
  Fixed on the spot
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining mussel tags for 90 days.
  Mussel tags not marked with last date served.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards at cook line. Observed black cutting board soiled at bar area next to hand sink.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed racks for storage by ware washing area rusted.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a container stored inside hand sink bar area. Observed pots stored inside hand sink by ware washing area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink bar area. Employee provided.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand sink ware washing area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle with sanitizer not labeled at hand sink bar area. Employee labeled.
  Fixed on the spot
Basic15
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets across cook line torn.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Across cook line.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed by dessert prep area. Employee stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan cover at walk in cooler soiled. Observed reach in cooler gaskets soiled throughout establishment.
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Observed straws provided for customers at bar area counter. Employee removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at bar area,prep area,three compartment sink and kitchen.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen and ware washing area..
  Repeat violation
  Ceiling tile missing.
  Above mop sink.
- 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 keys stored on top of counter prep area at bar. Observed employees purses and bags stored on racks by storage next to walk in cooler.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket at mop sink. Employee stored proper.
  Repeat violationFixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Next to office table and inside walk in cooler.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.