DirtyFLRestaurant Inspection Data

BABY JANE

With 6 inspections documented, BABY JANE maintains a 1.5/5 food safety rating in MIAMI. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

90 Southeast 5th Street
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13571866

Follow-up Inspection Required

1 high, 3 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed damaged door gasket to ever cool cooler. Repeat Violation Warning
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Frontline reaching cooler. Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site Warning
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. 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. Repeat Violation Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employed training certificate expired 2023 Warning

11/7/2025· 5mo ago

Visit ID: 10885219

Met Inspection Standards

1 high, 2 int, 5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-36-4:Basic - Ceiling tile missing. Dishwashing area facility area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-11-5:Basic - Equipment in poor repair. Observed broken door gaskets tommuch kitchen reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean, dusty kitchen shelves throughout.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2025
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 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.

2/25/2025· 1y 1mo ago

1 high, 3 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top Shelves, with Heavy soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers soiled inside.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

10/3/2024· 1y 6mo ago

1 high, 3 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45 in food preparation line. cook place bags of ice on top of the chicken. **Corrective Action Taken**
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

3/21/2024· 2y ago

Visit ID: 8545959

Met Inspection Standards

6 int, 6 basic

  • 36-36-4:Basic - Ceiling tile missing. Dishwashing area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen cooks.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of Produce on kitchen floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork thawed in room temperature.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage disposal.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site

11/6/2023· 2y 5mo ago

Visit ID: 8380696

Met Inspection Standards

1 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most cooler door gasket soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(943 reviews)

Price Level

$$

Opening Hours

Monday:4:00 PM – 3:00 AM
Tuesday:4:00 PM – 3:00 AM
Wednesday:4:00 PM – 3:00 AM
Thursday:4:00 PM – 3:00 AM
Friday:4:00 PM – 5:00 AM
Saturday:4:00 PM – 5:00 AM
Sunday:4:00 PM – 3:00 AM
✗ Currently Closed

Features

✓ Restaurant
✓ Bar

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0