Surry Hills Coffee

8226 NE 2nd Ave, Miami, FL 33138 · Permanent Food Service · License 2336688

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 8, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (no follow-up needed, 1 repeat), 4 intermediate (3 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

18 violations found

First visitSep 8, 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.
18 violations found:
- 2 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw smoked salmon stored over RTE boiled eggs container stored inside reach in cooler by prep area.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee drinking coffee discarded cup, get a spoon from floor and proceed to prepared coffee to customer and not wash hands. Coached employee to wash hands properly.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed raw smoked salmon offers in the menu not identified, employee marked with a pen the menu.
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed mushroom and cheese and spinach and cheese pastries stored on display with time. No written procedures available. Employee printed forms and filled out.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed employee Diego Olivero and Thomas Laurido hired less than 60 days. Employee printed and signed.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic12
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking coffee at front counter by prep area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  While preparing coffee.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn at front counter. Observed reach in cooler in disrepair at front counter, No TCS stored inside.
  Reach-in cooler interior bottom with rust that has pitted the surface.
  Reach in cooler By storage room.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  By front counter.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  By front counter.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Front counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in coolers gaskets soiled at coffee station.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed by front counter. Employee inverted.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Observed faucet in disrepair at mop sink.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  By prep area, food storage and ware washing area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  By front counter prep area,food storage room and ware washing area.
  Repeat violation
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.