Smoothie Spot 8st
13810 SW 8 St, Miami, FL 33184 · Permanent Food Service · License 2337553
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic (2 repeats)-14
- Safety score86
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 24, 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.
6 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.
Observed on top of grill cooked sweet potatoes (122°F - Hot Holding); cooked potatoes (115°F - Hot Holding) According to cook prepared 90 minutes prior. Employee put food to reheat on top of flat grill.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
Observed inside reach in cooler raw shell eggs stored over cooked noodles and pico de gallo. Employee stored shell eggs on bottom shelf under ready to eat food.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box with spinach stored on the kitchen floor. Operator stored six inches above the floor.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Operator set up 3 compartment correctly, wash rinse and sanitize in correct order.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed at kitchen.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.