San Villa Asian Fusion
30 NE 3 Ave, Miami, FL 33131 · Permanent Food Service · License 2327087
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 5 intermediate (3 repeats), 12 basic (3 repeats); basic violations cost 12 at most-38
- Safety score62
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 26, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fried rice in steam table at 98 f was reheated to 165 f
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Repeat violation
Intermediate5
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Repeat violation
Probe thermometer not used to ensure proper food temperatures.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Repeat violation
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.
Repeat violation
Basic12
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Repeat violation
In-use tongs stored on equipment door handle between uses.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen microwave.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed all kitchen shelves soiled throughout inside.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all kitchen top shelves soiled.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed food debris throughout kitchen area.
Floor soiled/has accumulation of debris.
Observed accumulation of old food particles, under all kitchen equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.