Sanguich de Miami
2057 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2335999
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
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 visitJul 21, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter sandwich station: Cuban sandwich (53-55°F - Cold Holding). As per operator, prepared 30 minutes during the peak time. Inspection discussed the proper procedure and discussed Time As A Public health Control with the operator. Also provided the TPHC form to the operator. Operator placed the remaining sandwiches inside the reach in cooler.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Inspector discussed with the operator and provided the form for Time As A Public Health Control.
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee placing pork and turkey into pan in the prep area without hair restraint.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed at the sandwich station: employee assembling sandwiches with multiple bracelets.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both restrooms Men and women.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Walk in cooler outside the back door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.