Duale
1699 NE 163 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2333162
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack an egg and touch walk in cooler door handle without washing his hands. Employee washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed Poached egg avocado toast, ham and egg croissant and the morning croissant on the menu with raw items not identified. Operator placed stars next to items on the menu.
Fixed on the spot
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided advisory to operator. Posted on the wall.
Fixed on the spot
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed new owners with no manager certificate.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Operator removed.
Fixed on the spot
Earlier inspections 1
C76Routine inspection12 violations, 3 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 12, 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 - 1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Walk in cooler is still in disrepair, technician will be coming back today to replace item.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed milk (52°F - Cold Holding); raw shell egg (52°F - Cold Holding); milanesa (62°F - Cold Holding); chorizo (60°F - Cold Holding); ham (53°F - Cold Holding); shredded cheese (52°F - Cold Holding) stored in the walk in cooler over night. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (52°F - Cold Holding); raw shell egg (52°F - Cold Holding); milanesa (62°F - Cold Holding); chorizo (60°F - Cold Holding); ham (53°F - Cold Holding); shredded cheese (52°F - Cold Holding) stored in the walk in cooler over night. Stop sale issued.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack an egg with gloves then start touching knives and reach in cooler handle without washing her hands.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slice machine with old food debris.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed miladys hired for 3 months without any employee training.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed Fries and empanadas wraps stored on the floor in the walk in freezer.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of spoon in the sugar.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed cracked container of sugar under prep table in the kitchen.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with an ambient temperature of 54°F. Opened walk in freezer inside cooler.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler fan covers with accumulated dust.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled by 3 compartment sink and prep 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.