Soriano Brothers Cuban Cuisine
3435 NW 7 St, Miami, FL 33125 · Permanent Food Service · License 2334116
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 Oct 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 6, 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.
7 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 cold held at greater than 41°F.
Observed sliced tomato (52°F - Cold Holding); cut lettuce (42°F - Cold Holding).
Code 41, Chemicals and toxic substances: Observed chlorine sanitizing solution exceeding the maximum concentration allowed at 200 ppm.
Coached Person in ware washing area . Chlorine sanitizer solution at 100 ppm final reading.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided to person in charge at time of inspection.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment between wall and three compartment sink.
Code 21, Wiping cloths and linens: Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter.
Code 23, Non-food contact surfaces clean: Observed gasket soiled at reach in cooler across cooking line.
Code 36, Floors, walls, ceilings and ventilation: Observed Floor soiled inside walk in cooler.
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.