Take Out Juventud

6599 NW 74 Ave, Miami, FL 33166 · Permanent Food Service · License 2327511

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 11 basic (2 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

14 violations found

First visitSep 17, 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.
14 violations found:
- 2 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate1
- 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 pork held more than 24 hours not properly date marked at walk in cooler.
Basic11
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee preparing food with no hairnet.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves rusted.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler interior soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filter soiled at cook line. Observed gaskets soiled.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles showing water damage throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed Ceiling tiles and ceiling vents soiled throughout kitchen and seating area.
  Floor soiled/has accumulation of debris.
  Observed floor soiled throughout establishment.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed by 3 compartment sink.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.