Viena
4200 NW 21 Street, Gate E, 7 Floor, Miami, FL 33122 · Permanent Food Service · License 2335277
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (no follow-up needed), 1 intermediate, 5 basic (1 repeat)-15
- Safety score85
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 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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 in kitchen reach in cooler Pico de gallo (68°F - Cold holding ); Guacamole (64°F - Cold holding)according to manager since this morning.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in kitchen reach in cooler Pico de gallo (68°F - Cold holding ); Guacamole (64°F - Cold holding)according to manager since this morning.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Jennifer Alexande Expired on 09/09/26, Jorge Armentero, Felipe Del Valle expired 09/19/26
Basic5
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves with rust.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Observed old labels in clean containers.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed pasta cooler soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile in the kitchen area
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.