Samantha Cafeteria
1771 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2321600
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority, 2 intermediate (1 repeat), 8 basic (1 repeat)-28
- Safety score72
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 visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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/not properly separated from ready-to-eat food.
Observed raw shelled eggs stored above soups and bread inside sliding door reach in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed oven and grill cleaner spray stored next to utensil holder with clean utensils.
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator was not able to provide proof of certificates for the two employees working at the time of inspection, or any food handler certificates for the establishment.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer inside sliding door reach in cooler.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed large roast thawing inside large pan in standing water at three compartment sink. Roast 39°F - thawing.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed in disrepair the sliding doors of reach in cooler. Difficulty in opening and closing.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed shelves and vents inside reach in cooler closer to handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black like substance inside ice machine located outside in the back area.
Repeat violation
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
Observed no trash receptacles near handwashing sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on bottom and side threshold of back exit door.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed damage wall the door frame at back exit door.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.