DirtyFLRestaurant Inspection Data

FIORE CAFFE

With 7 documented inspections, FIORE CAFFE in MIAMI has achieved a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

228 SE 1 ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 13489158

  • 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 most employees cellular phones on top of food preparation table.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove top.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed most Take out utensils, not stored Inverted.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed Sauce inside waking cooler not covered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
  • 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. Corrected On-Site Repeat Violation
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13488374

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-08-12: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-08-12: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Corrected On-Site - From follow-up inspection 2025-08-12: **Time Extended**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10890184

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • 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 Employees personal belongings in food preparation area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 35A-02-7:High Priority - Live, small flying insects found observed 2 fays Flying around dining hall. Not touching any food, preparation items. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Kitchen, food, workers, Not changing gloves after changing task.
  • 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. Corrected On-Site

Inspection Date: 2/14/2025

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 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 Employee personal items on kitchen work table.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishes equipment.
  • 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. Expired 10-1-2024 confirmation 246052668 paid 312.00 paid on 2-14-2025 Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection Date: 9/6/2024

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8505930

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
  • 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. Repeat Violation
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8362892

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 48 f Liquid eggs 44 f cheese 46 Management Applied ice on top of the product. **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.

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Last Enriched At: 5/14/2025
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