Sky Coffee Buenos Aires INC

444 SW 2 Ave, Miami, FL 33130 · Permanent Food Service · License 2338882

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Spray hose at dish sink lower than flood rim of sink.High priority · 30 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
9 high priority (8 fixed by the Oct 15 follow-up), 10 intermediate, 12 basic; intermediate violations cost 18 at most
-60
Safety score40

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

Oct142026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 9 High priority
- 10 Intermediate
- 12 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed chicken soup (57°F - Cold Holding); white rice (52°F - Cold Holding); white beans (52°F - Cold Holding); black beans soup (50°F - Cold Holding), lasagna (59°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken soup (57°F - Cold Holding); white rice (52°F - Cold Holding); white beans (52°F - Cold Holding); black beans soup (50°F - Cold Holding), lasagna (59°F - Cold Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over or with unwashed produce inside walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed nonfood- grade bags with produce inside not working Coca Cola reach in cooler inside kitchen area. Also observed cut a peel plantains stored inside nonfood grade bags inside walk in freezer.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Observed Spray hose at two compartment sink lower than flood rim of sink.
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed Sterno(chafer fuel) stored on top of white cutting board on prep table.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
- Code 51, Other sanitary and safe operation: Establishment operating after an emergency without notifying the division.
Intermediate10
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Raw animal foods must be fully cooked prior to service.
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed several food inside walk in cooler with no date marked.
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Observed pre cooked steaks inside ROP bags dated 9/9.
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed pre cooked steaks inside ROP bags dated 9/9. As per operator they took the meat out of the freezer today. Provided education information about Cook chilled and ROP.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 27, Water source: No hot running water at three-compartment sink.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water supply not maintained during peak periods.
  Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
- 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. Observed no proof of any training for employees.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pork ribs, chicken inside two compartment sink thawed in an improper manner. Coached employee.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 5 defrosted ROP bags inside walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed white rice bags, black bean bag and oil buckets stored on the floor on dry storage area. Also observed plantain box stored on the floor, chef removed.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed coffee cups on top of unsealed wooden stored on top of a fryer.
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed Wood food-contact surface not properly sealed used stored on top of fryer.
  Equipment or utensils not designed or constructed in a durable manner.
  Observed torn gaskets at walk in cooler door.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets at walk in cooler doors.
- Code 27, Water source: No hot running water at mop sink.
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  Observed spray hose at three compartment sink in disrepair.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep32026Licensing inspectionNo violations No follow-up needed

First visitSep 3, 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.
No violations found.
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

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.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.