DirtyFLRestaurant Inspection Data

GUALTS THE ITALIAN CAFE

GUALTS THE ITALIAN CAFE has 6 health inspections on file for its MIAMI location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

100 SE 2ND ST STE 1110

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13503286

Met Inspection Standards

1 int, 5 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry during food preparation.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of food inside kitchen reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty kitchen shelves throughout.
  • 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.
  • 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

8/25/2025· 6mo ago

Visit ID: 10903982

Met Inspection Standards

1 high, 4 int, 4 basic

  • 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.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen fish being thawed in room temperature, kitchen area.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employees touching dirty cutting boards, then engaging in food preparation, no hand washing observed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

1/15/2025· 1y 1mo ago

4 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Paper goods on floor, service area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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.
  • 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.
  • 51-04-4:No child labor law poster. For reporting purposes only.

9/27/2024· 1y 5mo ago

1 high, 5 int, 3 basic

  • 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.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Alka-seltzer stored in kitchen shelve.
  • 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 bags inside employee handwashing sink.
  • 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.

2/21/2024· 2y ago

Visit ID: 8502689

Met Inspection Standards

4 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most coolers door gasket soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

9/18/2023· 2y 5mo ago

Visit ID: 8365021

Met Inspection Standards

1 high, 4 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Electrical extension cord coming from the ceiling to equipment in dry storage area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-12-5:Basic - Stored food not covered. Observed Container on Liquid eggs not covered inside RIC.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood bags in direct contact with Raw vegetables in RIC.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(14 reviews)

Price Level

$

Opening Hours

Monday:7:30 AM – 4:30 PM
Tuesday:7:30 AM – 4:30 PM
Wednesday:7:30 AM – 4:30 PM
Thursday:7:30 AM – 4:30 PM
Friday:7:30 AM – 4:00 PM
Saturday:Closed
Sunday:Closed
✓ Currently Open

Features

✓ Cafe
✓ Bar
✓ Store

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0