VZLA4U

9061 SW 107 Ave, Miami, FL 33176 · Permanent Food Service · License 2303258

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 2 repeats), 7 basic (5 repeats)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

12 violations found

First visitAug 19, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded cheese (53°F - Cold Holding) inside reach in cooler across cook line. As per operator was placed inside 30 mins prior to inspection.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed white rice (100°F - Hot Holding) at cook line. As per operator for one hour.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink at cook line blocked by fans.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink in prep area. Operator provided paper towels.
  Fixed on the spotRepeat violation
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed paper towel dispenser broken at hand sink in prep area.
  Repeat violation
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler gaskets and reach in cooler gaskets torn.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Across cook line.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on top of prep table across cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled. Observed reach in cooler gaskets soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Across cook line.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  In kitchen area.
  Repeat violation
  Hole in or other damage to wall.
  Observed tile missing on wall in mop sink.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.