SARUSSI'S CAFE

SARUSSI'S CAFE maintains a 2.5/5 food safety rating based on 8 health department inspections in MD MIAMI. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

9836 SW 40 STREET

Overall Food Safety Rating

★★½☆☆ (2.5/5)

Based on 8 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13528369

Met Inspection Standards

1 high, 1 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

9/23/2025· 6mo ago

Visit ID: 10883561

Met Inspection Standards

1 high, 1 int, 3 basic

21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board located across the cook line. Operator removed. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer next to cook line with soiled gaskets.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing mojo sauce with no label at the cook line. Observed working container of sugar at coffee prep table with no label. Operator labeled. Corrected On-Site
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above unwashed onions inside walk in cooler. Operator removed immediately. Corrected On-Site
14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed non food grade basting brush used at coffee prep station.

2/19/2025· 1y 1mo ago

2 basic

08B-38-4:Basic - Food stored on floor. Observed box of plantains on the floor. Operator placed them in correct location. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system in kitchen line soiled with accumulation of grease.

11/13/2024· 1y 5mo ago

1 high, 1 int, 3 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle at front counter soiled with old food debris.
08B-38-4:Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor underneath 3 compartment sink.
36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood soiled with grease.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Repeat Violation
31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap available at hand sink at front counter.

5/20/2024· 1y 11mo ago

Visit ID: 8676056

Met Inspection Standards

3 high, 4 basic

5/17/2024· 1y 11mo ago

Visit ID: 8598229

Follow-up Inspection Required

10 high, 5 int, 13 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ware washing area ceiling tiles not smooth and easy to clean.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area missing ceiling tiles.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under cook line.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plate of food stored on front counter 3 comp sink.
29-09-4:Basic - Faucet/handle missing at plumbing fixture. Mop sink faucet.
10-17-4:Basic - In-use knife/knives soiled by wiped with dirty towel.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice dispenser.
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, top of oven.
14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
21-10-4:Basic - Soiled dry wiping cloth in use.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler at cooking area scratch head with gloves.
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment washed in front counter hand sink not sanitized.
10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line area.
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ham in front area cooler drawers Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched a soiled dirty towel the handled bread.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared ham, cheers and pork sandwiches from 46° F to 52° F stored inside glass door cooler. Cold holding out of temperature control Cheese 52, Chicken 42 Ham 50 Tomato 43 stored in front counter drawers. **Corrective Action Taken**
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 cooked onions at prep table held at 77° F.
41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray sanitizer stored next to meat grinder.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected.
11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager unable to answer questions about the reporting agreement and new employees not aware of policy.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Utensils handle in cookline.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washing equipment.
53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not aware how to calibrate a probe thermometer.
27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink located by 3 Compartment sink.
45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Dining area.

1/25/2024· 2y 2mo ago

Visit ID: 8598073

Met Inspection Standards

1 int

27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 78F hot water at employee restroom. Runner water for approximately 3 minutes. Warning - From follow-up inspection 2024-01-25: Observed 78F hot water at employee restroom. Runner water for approximately 3 minutes. **Time Extended**

1/24/2024· 2y 2mo ago

Visit ID: 8352750

Follow-up Inspection Required

2 high, 2 int, 2 basic

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of containers. Manager removed from containers. Corrected On-Site Warning
08B-38-4:Basic - Food stored on floor. Observed oil on floor at front counter. Employee removed container from the floor. Corrected On-Site Warning
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10-01-23. Manager renewed license during inspection. Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw sliced beef (48F - Cold Holding) at front counter reach in cooler. As per manager for approximately 30 minutes. Warning
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at ware washing area. Observed no paper towel available at front counter. Manager replenishes paper towel. Warning
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 78F hot water at employee restroom. Runner water for approximately 3 minutes. Warning

Additional Information

Contact Information

Phone: (305) 551-4855

Website: http://sarussicafesubs.com/

Google Rating

★★★★½ (4.7/5)

(1,137 reviews)

Price Level

Opening Hours

Monday:10:00 AM – 9:00 PM

Tuesday:10:00 AM – 9:00 PM

Wednesday:10:00 AM – 9:00 PM

Thursday:10:00 AM – 9:00 PM

Friday:10:00 AM – 9:00 PM

Saturday:10:00 AM – 9:00 PM

Sunday:Closed

✓ Currently Open

Features

✓ Meal Takeaway

✓ Cafe

✓ Restaurant

Location

View on Google Maps

Restaurant Features

Serves Beer

Serves Wine

Lunch

Dinner

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

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