DirtyFLRestaurant Inspection Data

MIAM CAFE

With 4 inspections documented, MIAM CAFE maintains a 2.3/5 food safety rating in FORT LAUDERDALE. Food safety practices have remained consistent.

110 SE 6 ST UNIT 115

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 10931620

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef at triple sink thawing in standing water. Operator removed. Corrected On-Site Warning
  • 12A-27-4:High Priority - Cook cracked raw shell eggs and then handled plated food for separate order without washing hands. Reviewed proper handwashing and cook washed hands. Corrected On-Site Warning
  • 12A-02-4:High Priority - Front counter employee handled soiled coffee cup and then prepared a coffee without washing hands. Reviewed proper handwashing and employee washed hands. Warning
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Cookline probe thermometer soiled with debris and grease. Warning
  • 08A-05-6:High Priority - Raw chicken stored over ready-to-eat cooked potatoes in 6 door Cookline unit. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - smoked salmon (41-50F). Per operator item held in unit approximately 2.5 hours. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - display case - beef empanadas (70F); chicken empanadas (73F). Per operator items reheated this morning and held in unit approximately 2.5 hours. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utencils in Cookline hand sink. Operator removed. Corrected On-Site Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in Charge - Samantha Ramos Warning
  • 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 2/28/2025

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Prep area drawers - scoop handle in cooked potatoes. Operator stored properly. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site
  • 12A-05-4:High Priority - Employee drank then put on gloves and engaged in food preparation - handled raw fish - without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Prep area flip top - raw fish and raw beef stored over ready-to-eat cooked rice and quinoa. Prep area drawer unit - raw shell eggs stored over ready-to-eat vegetables. Operator stored all items properly. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used to rinse a container. Reviewed proper use of hand sinks.
  • 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Inspection Date: 12/13/2024

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

  • 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. Cookline - right flip top not turned on. Per operator repair service has been notified. Cookline - glass door - no TCS items - ambient temperature if unit (47F). Warning
  • 31A-04-4:Intermediate - Handwash sink not installed in food dishwashing area, as per plans. Also, hand sink not installed next to mop sink as per plans. Both sinks must be installed. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. All hand sinks. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink - water 77F. Warning