All You Need
18090 Collins Ave T19-20, Sunny Isles Beach, FL 33160 · Permanent Food Service · License 2337150
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection1 intermediate (fixed on the spot), 7 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Manager arrived during inspection.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Observed container with hard boiled eggs stored directly in mop sink.
Advised chef that all food be protected from cross contamination and cannot be stored in unsanitized equipment. See stop sale.
Observed cases of oranges stored on floor in dining room and cases of food stored on floor in dry storage area.
Observed raw avocados and oranges not washed prior to preparation.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn.
Code 24, Clean equipment storage and air drying: Observed AC Vents missing in kitchen area with duct stored on top of plastic container tops.
Advised manager that all kitchen equipment must be protected from contamination.
Code 25, Single-service items: Observed plastic utensils stored on floor under front counter.
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
- Stop sale
- An order that the food can’t be sold or served.