BONDING
638 South Miami Avenue
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
7
Basic
14
Total
21
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Outside walk in cooler. Warning
- 36-36-4:Basic - Ceiling tile missing. Dishroom area, Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen, chest freezer. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed Missing thermometers inside most kitchen reaching cooler . Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Warning
- 08B-12-5:Basic - Stored food not covered. Most cooked foods inside reach in coolers Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Dishwashing area walls with food spills throughout. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 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. Warning
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site 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. Warning
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. 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. All food training from employees are expired. Shaheed, rheza, Miguel. Warning
Food safety inspection conducted on 3/20/2025 revealed 21 total violations (0 high priority, 7 intermediate, 14 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
5
Basic
8
Total
13
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 12/4/2024 revealed 13 total violations (0 high priority, 5 intermediate, 8 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Handle,of rice cooker in prep area in disrepair/ duct taped. - From follow-up inspection 2024-06-27: Handle,of rice cooker in prep area in disrepair/ duct taped. **Time Extended**
Food safety inspection conducted on 6/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling near cook line soiled.
- 14-11-5:Basic - Equipment in poor repair. Observed rice cooker handle with duct tape in back prep area. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 80F. Operator discarded immediately. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed paper towel underneath cutting board located across cook line. Operator discarded. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired 01/24 for dish machine and three compartment sink.
Food safety inspection conducted on 6/27/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Handle,of rice cooker in prep area in disrepair/ duct taped.
- 08B-38-4:Basic - Food stored on floor. Multiple food items stored on floor upstairs in room #203 dry food storage area. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water on prep area of less than 135F Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cookline and front line soiled. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in kitchen area Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food paper towel used as a line for fried tofu in top of reach-in cooler on cookline.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in walk-in-cooler stored above ready to eat sauces.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. CFM card unable to be verified on Servsafe website when certificate # was entered. CFM certificate is lacking information and no other proof provided for CFM Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline and no paper towels in prep area. Employee replenished paper towels at both hand wash sinks. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cookline
Food safety inspection conducted on 2/9/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).