Smoothie Spot Cutler Bay
20714 S Dixie Highway, Miami, FL 33189 · Permanent Food Service · License 2335788
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 14 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 basic (2 repeats)-11
- Safety score89
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 14, 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.
5 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.
Observed corn (60°F - Cold Holding); tomatoes (54°F - Cold Holding); sliced tomatoes (58°F - Cold Holding)inside the reach in cooler at the front counter. As per employee less than 2 hours. Employee chance the food to another tray.
Fixed on the spotRepeat violation
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container with protein not labeled at the front counter.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed reach in cooler door gaskets torn at the front counter.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at the front counter. Employee fixed it.
Repeat violation
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.