Tran AN

215 NE 82 Street, Miami, FL 33138 · Permanent Food Service · License 2336630

Official report

out of 100

Grade F

Safety score 27 of 100

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

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 29 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
8 high priority (2 fixed on the spot), 6 intermediate (1 fixed on the spot), 16 basic (2 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Extension granted on Sep 17
Counts in full until a follow-up finds the problems fixed
-3
Safety score27

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

Inspection history

1 inspection · 2 visits

Sep162026

Routine inspection

30 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
- 4 Intermediate
- 9 Basic
What was still cited
Intermediate4
- 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.
  Time extension 60 days.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
  No proof of required state approved employee training provided for any employees.
  Time extension 60 days.
  More time given
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  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
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 8 High priority
- 6 Intermediate
- 16 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed raw chicken (63°F - Cold Holding); raw ground sausage (55°F - Cold Holding); cooked pork with crab mix (57°F - Cold Holding) at reach in coolers gaskets soiled across cook line. As per chef from a day prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (63°F - Cold Holding); raw ground sausage (55°F - Cold Holding); cooked pork with crab mix (57°F - Cold Holding) at reach in coolers gaskets soiled across cook line. As per chef from a day prior.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw tray with beef stored over cooked meatballs container at reach in coolers front counter. Employee stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put new gloves on without wash hands. Coached employee to wash hands properly.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee coming from outside door and proceeded to grab clean containers and go to kitchen. Coached employee to wash hands before starting to work.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed in contact with lettuce inside reach in coolers prep area front counter.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.
  Observed spray (Quaternary 0ppm); employee prepared new solution. Recheck; spray (Quaternary 200ppm).
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flying insects flying around dining room area. Observed 2 live flying insects flying by storage room by freezer. Observed 2 live flying insects flying around ware washing areas.
Intermediate6
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards at prep area front counter.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed tongs stored inside hand sink front counter. Emploremoved.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle with sanitizer not labeled front counter by ice machine.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed person in charge Ashley Benfield not manager certification.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  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. Observed employee Kevin Marenco hired almost 2 years and Dyna Aubert hired about six months.
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil containers and fish sauce stored on floor by back exit door and storage room outside.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils inside standing water at 93°F by cook line. Employee change water, Recheck 166°F.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee drink cup stored on tray rack by cook line. Employee discarded.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  While preparing food.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in coolers gaskets torn by front counter.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in coolers rusted front counter and storage across cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in freezer interior have accumulation of soil residues by storage room.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in coolers gaskets soiled at front counter prep area.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Observed a service window by front counter for Togo orders open during inspection and observed back door exit door open during inspection.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water under RIC front counter and hand sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall dusty by hoods back exit door.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles dusty Above kitchen cook line and ware washing areas.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed above prep area front counter.
- 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 personal phone stored on prep area front counter.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by back exit door.
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.
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.