DirtyFLRestaurant Inspection Data

VANILLA ESPRESSO

VANILLA ESPRESSO in MIAMI LAKES has 5 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 5 reports on file

16395 NW 67 AVE

Overall Food Safety Rating

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

All Inspection Reports

10/16/2025· 4mo ago

Visit ID: 13549919

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-10-16: Still observed **Time Extended**

10/15/2025· 4mo ago

Visit ID: 10938362

Follow-up Inspection Required

2 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 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 cell phone on kitchen shelves, operator removed it. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Operator set up the three compartment sink with quaternary solution of 200 ppm. Warning
  • 35A-02-7:High Priority - Live, small flying insects found, observed 3 live flies on kitchen shelves. Warning

9/19/2024· 1y 5mo ago

1 high, 2 int

  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink.
  • 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. Employees Yaneisys, Yaniset.

3/21/2024· 1y 11mo ago

Visit ID: 8547799

Met Inspection Standards
  • N/A:No Violations Were Observed

11/8/2023· 2y 4mo ago

Visit ID: 8355222

Follow-up Inspection Required

2 high, 5 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mixture (76°F - Cold Holding); on top of preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler. **Corrective Action Taken** Warning
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed ROP cooked chicken and cooked salmon inside reach freezer with not electronic monitoring system. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ROP cooked chicken cooked salmon from more than 48 hours with not labeled. Warning
  • 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. Emailed form to operator. **Corrective Action Taken** Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed ROP cooked salmon. Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed ROP cooked frozen salmon. Warning

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Last Enriched At: 5/14/2025
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