DirtyFLRestaurant Inspection Data

CORTADITO COFFEE HOUSE

CORTADITO COFFEE HOUSE in MIAMI has 5 health inspections on record with an overall food safety rating of 2.3/5. Food safety practices have remained consistent.

800 BRICKELL AVE #105

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/2/2025

Inspection #: Visit ID: 13466109

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath three compartments sink.
  • 08B-38-4:Basic - Food stored on floor. Observed Gallon of oil on kitchen floor.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Fruits in direct contact with non food grade.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 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. 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.

Inspection Date: 7/18/2025

Inspection #: Visit ID: 10875684

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor debris in kitchen floor.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of Oil on kitchen floor.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Front service area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Front cashier.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen Food, preparation, 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 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.

Inspection Date: 11/18/2024

  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

Inspection Date: 7/23/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed driy wiping cloth inside hand sink. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 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.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8574362

  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. On order Date 3-26 -24of purchase Shelves.
  • 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.

Additional Information

Features

Last Enriched At: 5/14/2025
Error: No place_id found in Nearby Search result

Report Enrichment Status

Enriched Reports: 0 of 0