DirtyFLRestaurant Inspection Data

MIYI LA CUBANITA INC

MIYI LA CUBANITA INC in DEERFIELD BEACH has 6 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

204 South Powerline Road
Deerfield Beach, Florida, 33442
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13496003

Met Inspection Standards

1 high, 1 int, 7 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Women and men's restrooms
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In restrooms
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a rice scoop. Chef removed bowl Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraints. Cook put on hair restraints. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in cooler where customers food are stored. Cook removed and discarded bottle of water Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on counter ready to be used still either stickers. Cook removed stickers and washed avocados before cutting Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler at chicken soup (50F - Cold Holding); black rice (50F - Cold Holding), chef said items in unit three hours, but still discarded items
  • 11-26-1:Intermediate - 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.

8/18/2025· 6mo ago

Visit ID: 10871483

Met Inspection Standards

3 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors are not self closing
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a ladle. Cook removed bowl Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Two door cooler on cook line has standing water
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line handwashing sink and front counter handwashing sink. Manager filled paper towels Corrected On-Site
  • 11-26-1:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.spray bottle with liquid not labeled

12/2/2024· 1y 3mo ago

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using a bowl as a scoop. Chef removed bowl. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler in back prep area at beef empanadas (46F - Cold Holding); cheese (46F - Cold Holding), chef moved items to working cooler and called for service
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.handwashing sink on cook line and front counter has no paper towels

7/24/2024· 1y 7mo ago

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowl Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.three door cooler in the prep area is at steak (47F - Cold Holding); ham (47F - Cold Holding), chef moved items to working cooler and called for maintenance
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

10/30/2023· 2y 4mo ago

Visit ID: 8459249

Met Inspection Standards

1 high, 3 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in reach in cooler in prep room, Cook discarded Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Two door flip top cooler on the cook line.
  • 08B-12-5:Basic - Stored food not covered. Pot of chicken soup not covered in reachin cooler in prep room
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag used as a storage bag, cook removed items and discarded bags Corrected On-Site

7/31/2023· 2y 7mo ago

Visit ID: 8344685

Met Inspection Standards

1 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at chest freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink, operator refilled Corrected On-Site Repeat Violation