Tiffanie Restaurant

666 167 Street, North Miami Beach, FL 33162 · Permanent Food Service · License 2338737

Official report

out of 100

Grade F

Safety score 23 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.High priority · 24 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
5 high priority (1 fixed on the spot), 7 intermediate (1 fixed on the spot), 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-57
Complaint after follow-up on Jul 21, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score23

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

Inspection history

1 inspection · 3 visits

Jul202026

Routine inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitSep 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Administrative complaint
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic2
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Administrative complaint
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 1 High priority
- 5 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At the time of the callback inspection observed cornmeal (123°F - Hot Holding); cod fish (115°F - Hot Holding); ground chicken (102°F - Hot Holding) stored on top of the stove for less than 1 hour. Educated operator how to properly keep items hot.
  Administrative complaint
Intermediate5
- Code 16, Dishwashing facilities and test kits: Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cabbage stored on the floor of the walk in cooler.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
- Code 33, Garbage and refuse: Dumpster overflowing garbage.
  More time given
  Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 5 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed liver in sauce (114°F - Hot Holding/2nd temp: 179°F); cod fish (123°F - Hot Holding/2nd temp:192°F); spaghetti (102°F - Hot Holding/2nd temp:172°F) stored on top of stove for less than 4 hours, as per operator. Operator reheated items. Observed saltfish patties (89°F - Hot Holding) stored in the front counter hot holding box for less than 3 hours, as per operator. Advised to reheat items.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed white rice (74°F - Reheating) stored on the steam table to reheat. Educated operator how to properly reheat.
  Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
  Observed rice in a bowl not covered in the microwave.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed reach in freezer with chicken feet, fries and tripe mixed together. Provided storage form to operator.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee grab a patty with tongs after she touched the computer without washing her hands.
Intermediate7
- 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 form to operator.
  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 form.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
  Observed front counter with a coffee machine and hot holding box with no handwashing sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed ludiana with no manager certification.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  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 employee Mina, Enulia and Veronia with no employee training hired 60 days ago
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed Sugar and flour containers with no name label.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plantains stored on the floor by the reach in freezers. Operator stored properly.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting board heavily soiled and cut marks.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not used properly, observed soap in a container in the middle compartment.
  Accumulation of debris on exterior of warewashing machine.
  Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher in disrepair, unable to sanitize or wash properly.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 29, Plumbing and backflow prevention: Observed standing water in bottom of the clear reach-in-cooler.
- Code 33, Garbage and refuse: Dumpster overflowing garbage.
  Open dumpster lid.
- Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
  Observed mop sink unable to be accessible to the employees by Togo boxes, tables and chairs. As per manager water is discarded in the outside drain.
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.