Ziggurat X Chevre

3065 Fuller St, Miami, FL 33133 · Permanent Food Service · License 2338623

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 8 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
3 high priority (1 fixed by the Sep 8 follow-up, 2 fixed on the spot), 7 intermediate (2 fixed on the spot), 4 basic; intermediate violations cost 18 at most
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic1
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 7 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed establishment conducting reduced oxygen packaging on site of smoke salmon with and approved HACCP.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at prep table butter (57°F - Cold Holding); sliced cheese (55°F - Cold Holding). As per operator less than 4 hours. Operator placed into cooler to rapid cool.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooling temperature.
  Observed at reach in cooler smoked salmon packages stored with raw wagyu beef patties in container. Operator removed smoke salmon packages.
  Fixed on the spot
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory available for smoked salmon served on menu items. Provided operator with form. Operator posted.
  Fixed on the spot
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Observed establishment conducting reduced oxygen packaging on site of smoke salmon with and approved HACCP.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Provided operator with new form to print and complete with employee.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided operator with new poster to print.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test kit available.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen hand sink used as dump sink with trash/wrapped discarded inside. Operator removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 no training available for employees Jeff Rizo and Claudis Gonzalez.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at prep line cutting board.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed at drying rack above triple sink.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed to go tray at prep counter not stored inverted.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed stored in mop bucket at mop sink.
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.