DirtyFLRestaurant Inspection Data

DICED

Health inspection records show DICED in DORAL has 7 inspections with a food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2342 Southwest 67th Avenue
Miami, Florida, 33155
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13627170

Met Inspection Standards

1 int

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures. - From follow-up inspection 2026-02-06: At time of callback inspection observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures. Operator bias coached and provided with form. **Time Extended**

2/5/2026· 1mo ago

Visit ID: 13479496

Follow-up Inspection Required

5 high, 1 int, 2 basic

  • 14-74-7:Basic - 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 walk in cooler unable to hold safe temperature 41°F or below, actual temperature 58°F.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0ppm.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit, as per management and stickers from prior day.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container with cilantro sauce and not time marking, staff voluntarily discarded items.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures.

7/31/2025· 7mo ago

Visit ID: 10910832

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack rear kitchen.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

1/14/2025· 1y 1mo ago

1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return over 3 compartment sink area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed bat front counter prep table reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed sugar bag stored on the floor by walk in cooler entrance, staff moved sugar to a rack. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm, staff refill all buckets with new solution, tested at 400ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at handwashing sink next to walk in cooler entrance. Manager removed the bucket. Corrected On-Site

9/6/2024· 1y 6mo ago

3 high, 1 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents and returns soiled/dusted all throughout kitchen preparation area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots not inverted at rack by walk in cooler entrance. Staff inverted pot. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed serving/cooking utensils stored not handle first at rack by walk in cooler entrance. Staff placed utensils in a new container inverted. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout preparation tables at kitchen rear.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers not properly air-dried at rack by walk in cooler entrance.
  • 08B-38-4:Basic - Food stored on floor. Observed two buckets of marinate sauces stored on floor by walk in cooler entrance. Staff placed buckets on the rack. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed several food containers with old labels stuck at rack by walk in cooler entrance.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm. Staff provided new solution, tested at 200ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer three compartment in sink at 0ppm. Staff change sanitizer container, tested at 200ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ( (120F - Hot Holding); steak (98F - Hot Holding), as per manager less that two hours. Staff removed items and placed food on flat top grill to reheat to 165°F. chicken 2nd Temp. (178F-hot Holding ); steak 2nd Temperature (169F - Hot Holding) **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter installed at mop sink with not vacuum breaker installed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooking grilled with excess old food residue attached. Observed can opener blade soiled.

3/11/2024· 2y ago

Visit ID: 8487174

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at standing reach in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket stored on prep table next to cutting board. Manager removed and stored onto shelf. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm). Manager adjusted concentration and made a new bucket of sanitizer solution Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how to calibrate probe thermometer. Coach manager on proper calibration method and provided handout. Corrected On-Site

8/30/2023· 2y 6mo ago

Visit ID: 8353432

Met Inspection Standards

2 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vent at ware washing area soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on drying rack at back storage area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
  • 11-27-4:Intermediate - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener blade at preparation table.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(715 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 10:00 PM
Saturday:11:00 AM – 10:00 PM
Sunday:11:30 AM – 9:30 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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