Sylvano

2426 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2334869

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (1 fixed on the spot), 6 intermediate (2 fixed on the spot), 11 basic (1 repeat)
-43
Safety score57

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

20 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 3 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 2 raw tuna and 4 raw mahi mahi fillets still on ROP packages on shelves at walk in cooler, chef segregated to be discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw calamari (46°F - Cold Holding); breaded chicken breast (45°F - Cold Holding) on drawers at cook line, as per operator less than 2 hours. Operator add ice cubes for rapid cooling.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Observed on clams tags.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked lasagna prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade, operator moved to dishwashing area.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed next to dishwasher. Operator restocked.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Melvin and Giada expired food handlers certificate.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on drawers at cook line.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 2 raw tuna and 4 raw mahi mahi fillets still on ROP packages on shelves at walk in cooler, chef segregated to be discarded.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 99° F next to fryer, operator proceeded to discard water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside panko container by dishwashing area. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Observed reach in cooler at cook line with ambient temperature of 51° at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris shelves at walk in cooler.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of mold like substance inside ice machine by dishwashing area.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Observed hot water handle in disrepair on preparation sink next to dishwasher machine.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed 2 holes on wall behind panini press station.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.