EDGE
1435 Brickell Avenue
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 12/10/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 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. 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. 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
3
Basic
8
Total
11
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Damage gauge Final rinse wash.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. OST kitchen reach in coolers throughout. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Soup being thawed in standing water, kitchen area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade
- 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.
- 16-52-4:Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Corrected On-Site
Food safety inspection conducted on 7/19/2024 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 1/24/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Corrected On-Site
Food safety inspection conducted on 1/24/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
2
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen boards.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Front service cooking line
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
Food safety inspection conducted on 7/24/2023 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).