DirtyFLRestaurant Inspection Data

CIELO RESTAURANT

350 Ocean Drive
Florida, 33149
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10701569

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed by dishwasher.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 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 Triple Sink(Quaternary 0ppm), chef replaced solution final reading Triple Sink (Quaternary 200ppm). Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hallway by kitchen entrance door. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cooler blocking HWS at kitchen entrance. Chef removed. Corrected On-Site Repeat Violation
  • 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/
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Inspection Date: 10/22/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at cook line shelf.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F on top of reach in cooler at cook line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in no reach in coolers.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside by kitchen entrance. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hamburger cooking temperature, coached employee.
  • 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. Provided to person in charge via email. Repeat Violation
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic dishwasher trays stacked on top of hand washing sink at kitchen entrance, cook removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired chlorine chemical test kit on 04-2019.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler by 3 compartment sink no date marked, as per cook for more than 24 hours prior.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8621683

  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Warning - From follow-up inspection 2024-04-16: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. **Time Extended**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8529080

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook cut packages open during inspection. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine. Removed at time of inspection. Corrected On-Site Warning
  • 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. Salad station: cut watermelon 52F, per manager food in unit over night. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: cut watermelon 52F, per manager food in unit over night. See stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food build upon Bottom back side of slicer guard. Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at 89F, at dish surface. Error on temp display. 0ppm chlorine, 0ppm quat. Warning

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8373282

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in dry rice.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wiping cloth stored next to the hand wash sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over sour cream and pico de gallo at cook line.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
  • 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 interior of ice machine soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Additional Information

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✓ Premise
Last Enriched At: 5/14/2025

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