Smoothie Spot Doral West
1850 NW 117 Place Ste 303, Miami, FL 33182 · Permanent Food Service · License 2337850
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 Sep 23 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-16
- Safety score84
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 visitSep 23, 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.
10 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, other than whole meat roast, hot held at less than 135°F.
Observed cooked beats (71°F - Hot Holding), as per staff for less than two hours, staff placed in walk in cooler to bring down temperature to safe levels, coached staff on proper cooling method, hot holding and cold holding temperatures.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ba cutting boards with heavy old food residues, staff proceeded to scrub, wash and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Observed at men bathroom used by food handling employees.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed not am thermometer at hot box front counter.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed full plastic water bottles stored on the kitchen floor, coached star on proper food storage requirements.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed auxiliary cutting boards with marks not longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed auxiliary cutting boards stored over a rusted surface at kitchen area, instructed staff to wash and sanitize it again and placed it in a cleaned rack.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Garbage on the ground and/or pad around dumpster.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.