Tj Kitchen
15327 NW 7 Ave, Miami, FL 33169 · Permanent Food Service · License 2336114
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 3 basic (1 repeat)-7
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score73
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 visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed peas and Carrots (98°F - Hot Holding); black beans (97°F - Hot Holding) on top of the stove for less than 4 hours, operator remade peas and carrots (175°F - Reheating); black beans (202°F - Reheating).
Fixed on the spotAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler in disrepair in the lobby.
Code 38, Lighting: Light shield damaged/in disrepair.
In the kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee drinks open and personal food items stored in the reach in cooler.
Repeat violation
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.