Vera’s Thai Garden

7175 SW 117 Ave, Miami, FL 33183 · Catering · License 2330225

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 15 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed by the Oct 15 follow-up), 1 intermediate (fixed on the spot), 9 basic (3 repeats)
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed accumulation of ice buildup up inside walk in freezer. Also on observed ice buildup in white ice chest freezer.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector 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 chicken sliced (49°F per operator placed in cooler around 10:30am ) in prep area cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken sliced (49°F - per operator placed in cooler around 10:30am )in prep area cooler. Operator discarded food item.
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at HWS in back area. Operator was able to provide.
  Fixed on the spot
Basic9
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed rice scooper in 75°F standing water next to rice machine.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed using a bowl as a scoop for sugar, tempura powder in prep area.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed accumulation of rust on shelves in the walk in cooler.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed accumulation of rust on shelves of reach in cooler at prep area.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed accumulation of ice buildup up inside walk in freezer. Also on beefed ice buildup in white ice chest freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine 1st test Dishwasher (Chlorine 0ppm); 2nd test Dishwasher (Chlorine 0ppm) . Operator is made aware to discontinue use of the dishmachine for cleaning and sanitizing until it has been repaired.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths on prep counters and tables in front kitchen area.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles of sugar bin and tempura powder.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled with accumulation of rust.
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.
Stop sale: An order that the food can’t be sold or served.