The Garden on 78 ST Restaurant

197 NE 78 St, Miami, FL 33138 · Permanent Food Service · License 2321134

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
4 high priority, 7 intermediate, 11 basic; intermediate violations cost 18 at most
-53
Complaint after follow-up on Aug 4, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 3 visits

Aug32026

Routine inspection

22 violations found · Inspector came back 2 times

2nd follow-up visitOct 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked turkey (55°F - Cold Holding); cooked chicken (52°F - Cold Holding); at walk in cooler as per employee a day prior.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked turkey (55°F - Cold Holding); cooked chicken (52°F - Cold Holding); at walk in cooler as per employee a day prior. shredded lettuce (50°F - Cold Holding) as per employee prepared 3 hours ago.
  Administrative complaint
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Still no proof of manager provided.
  Administrative complaint
  No proof of required state approved employee training provided for any employees.
  Still no certificate for Bernadette Smith.
  Administrative complaint
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.observed salt container cracked.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed raw shell egg (47°F - Cold Holding); raw chicken (48°F - Cold Holding); cooked chicken (48°F - Cold Holding) stored in the walk in cooler overnight.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shell egg (47°F - Cold Holding); raw chicken (48°F - Cold Holding); cooked chicken (48°F - Cold Holding) stored in the walk in cooler overnight.
  Administrative complaint
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Operator cleaning equipment.
  More time givenFixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  Observed no proof of training for Bernadette Smith. Observed employee training for Michline by FRLA dated 12-10-2024.
  More time given
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.observed salt container cracked.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed walk in cooler in disrepair with ambient temperature of 49°F.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 7 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed raw shell egg (52°F - Cold Holding); raw chicken (52°F - Cold Holding); cooked chicken (52°F - Cold Holding) stored in the walk in cooler overnight. Stop sale issue.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shell egg (52°F - Cold Holding); raw chicken (52°F - Cold Holding); cooked chicken (52°F - Cold Holding) stored in the walk in cooler overnight. Stop sale issue. Observed snapper (50°F - Cold Holding); pork (50°F - Cold Holding) stored in the reach in freezer, as per operator walk in cooler is in disrepair.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed curry fish (121°F - Hot Holding); spaghetti (106°F - Hot Holding) stored in the steam table. Operator reheating.
- Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Intermediate7
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed stove top heavily soiled with accumulated grease.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In the kitchen.
  No soap provided at handwash sink.
  In the kitchen.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed cornmeal, rice, beans and sugar with no name label.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler door in disrepair.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Food storage container/container lid cracked or broken.observed salt container cracked.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler in disrepair with ambient temperature of 54°F.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan covers heavily soiled with accumulated dust.b
  Buildup of food debris/soil residue on equipment door handles.
  Reach in cooler in the kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed storage room and camera room floor soiled.
  Floor tiles missing and/or in disrepair.
  Walk in cooler floor in disrepair.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.