The Daily Creative Food CO

2001 Biscayne Blvd Ste 109, Miami, FL 33137 · Permanent Food Service · License 2331059

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 7 basic (2 repeats)
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

16 violations found

First visitJul 16, 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.
16 violations found:
- 5 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed drawers; raw chicken (46°F - Cold Holding); raw steak (45°F - Cold Holding) under grill. As per chef prepared at 7 am and bring to drawers. Employee put ice for rapid cooling.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked sausage (114°F - Hot Holding); hot dogs (113°F - Hot Holding) at cook line. As per chef cooked less than one hour.Employee started reheating.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cook preparing and wiping table with cloths at cook line.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee grab a container from floor and proceeded to work without wash hands. Coached employee to wash hands properly.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm);Employee prepared new solution, Recheck; Triple Sink (Quaternary 200ppm).
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed all cutting boards at prep area cook line soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a container stored inside hand sink cook line. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink cook line. Manager provided.
  Fixed on the spot
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Observed soap dispenser unable to dispense soap at hand sink by three compartment sink.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed spray bottle at cook line not labeled.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer across dishwasher area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed bottom of reach in freezer soiled.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed reach in freezer handles soiled across ware washing dishwasher area.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed above three compartment sink and prep area.
  Repeat violation
  Ceiling tile missing.
  Observed ceiling tile missing at storage area.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.