Versailles Rest
3555 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2302751
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed by the Aug 13 follow-up), 3 intermediate (1 fixed on the spot), 16 basic; basic violations cost 12 at most-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Most kitchen staff working with food.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Fixed on the spot
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Kitchen can opener.
Basic16
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed most kitchen staff wearing watches during food preparation.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled dry wiping cloth in use.
Observed dirty, wiping cloth in sandwich maker station. Didn't have.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Most kitchen sanitizing buckets.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed most kitchen reach in coolers, with soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust food debris on top of kitchen shelves throughout kitchen area, (top priority)observed buildup of old grease buildup around Hood suppression system kitchen area.
Buildup of food debris/soil residue on equipment door handles.
All kitchen walk in cooler door handles.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed grease buildup on kitchen wall, grill area, and stove area, clean where is needed.
Floor soiled/has accumulation of debris.
Observed solid kitchen floor underneath all kitchen equipment and work tables, oven, stove top, three compartment sink.
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 numerous of employee cell phones on kitchen work table.
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.