Lakay Food Spot
12325 NE 6 Ave, North Miami, FL 33161 · Permanent Food Service · License 2336380
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority, 1 intermediate (1 repeat), 4 basic (2 repeats)-16
- Safety score84
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 visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked: turkey and pork held for more than 24/hrs without date marked inside the walk in cooler.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Plastic containers with food on the floor inside walk in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Food debris inside reach in cooler.
Repeat violation
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink pipe in disrepair.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hall on wall by wall in cooler door.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.