Shawarma's Diana
11735 SW 147 Ave Ste 25, Miami, FL 33196 · Permanent Food Service · License 2332491
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 Oct 29 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-26
- Safety score74
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 29, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken skewers over containers of sauces in the walk in cooler.
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test kit for sanitizer available at the time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on food shelves inside walk in cooler.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle with no label above prep table. Per operator it is oil.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed cook unaware proper temperature to calibrate probe thermometer. Coached on the spot.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed lamb skewers, plantains, and kimpee on a tray with no cover or protection in the reach in freezer near walk in cooler. Also observed kimpee uncovered in freezer chest near prep sink. Operator placed in bags and placed covers on container.
Fixed on the spot
Food stored on floor.
Observed two plastic 36 gallons of oil on the floor next to handwashing sink in the kitchen.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in the ice for ice machine in front area.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed to container lid for chopped lettuce and raw chicken skewers broken inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up inside the reach in freezer chest near walk in cooler. Also observed an excessive amount of ice build up on shelves, the ceiling, walls, floors and on food containers inside the walk in cooler. Also observed ice build up in freezer chest near prep sink.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled the platform under the ice machine in the front area. Observed soiled door gaskets of reach in coolers.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Observed cove molding missing for three compartment sink and handwashing in front area.
Floor area(s) covered with standing water.
Observed standing water in front of walk in freezer.
Hole in or other damage to wall.
Observed two small holes in the wall above 3CS.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling not smooth in kitchen and prep areas.
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.