Secreto

5885 SW 73 St Unit 104, South Miami, FL 33143 · Permanent Food Service · License 2338453

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
8 high priority (1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Oct 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 2 visits

Oct12026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 2, 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.
21 violations still not corrected:
- 5 High priority
- 4 Intermediate
- 12 Basic
What was still cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed crumbled cheese (51°F - Cold Holding); burrata cheese (49°F - Cold Holding); cut lettuce (51°F - Cold Holding); inside reach in cooler next to hand sink.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  Food stored in ice used for drinks.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  More time given
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate4
- Code 11, Employee health: 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.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  More time given
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach in cooler next to hand sink with ambient temperature 49°F.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 8 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Observed bottle of wine chilling in ice bin at bar.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 4 fish filet thawed in ROP.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon stored above mushrooms in walk in cooler.
  Repeat violation
  Food stored in ice used for drinks.
  See stop sale. Observed bottle of wine chilling in ice bin at bar.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed linen cloth used as shelf liner for glasses; FCS touching cloth.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed butane above reach in cooler next to handsink.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed expired license; 10/01/26.
Intermediate4
- Code 11, Employee health: 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.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handsink in bar covered with board.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handsink in kitchen next to cooler. Operator replaced during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Repeat violation
Basic13
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 4 fish filet thawed in ROP.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of potatoes on floor in walk in cooler.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line; tongs on oven door. Chef removed from oven door.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed rusted shelves.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
  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 reach in with ambient temp if 46°F, the following TCS foods stored inside: cooked shrimp (46°F - Cold Holding); cut tomato (48°F - Cold Holding); roasted peppers (60°F - Cold Holding); crumbled cheese (53°F - Cold Holding).
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed cooler at pizza area with soiled shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in reach in coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave exterior soiled.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic containers on floor in back of kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in bucket; not in use.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.