Sweet Lich's
6104 S Dixie Hwy, Miami, FL 33143 · Permanent Food Service · License 2337789
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection3 high priority (no follow-up needed, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
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 visitAug 28, 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 priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed key lime pie bottoms with date mark of 08/20/26. Observed coconut and gluten free cookie dough with date marks of 07/28 and 07/13.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed key One pie bottoms with date mark of 08/20/26. Observed coconut and gluten free cookie dough with date marks of 07/28 and 07/13.
Repeat violation
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed at front counter; cookies displayed with no overhead protection.
Basic3
Code 25, Single-service items: Single-service articles improperly stored.
Observed box of coffee cups stored in restroom.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed last inspection not printed on site.
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.
- Stop sale
- An order that the food can’t be sold or served.