HOLY TOAST
Based on 3 health inspections, HOLY TOAST in MIAMI has earned a 2.1/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 3 reports on file
2711 NW 2 AVE, MIAMI 33127
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
12/19/2025· 2mo ago
Visit ID: 13598343
Follow-up Inspection Required2 high, 2 int, 1 basic
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-12-19: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (55F - Cold Holding); turkey (58F - Cold Holding); cut tomatoes (57F - Cold Holding) at front counter of establishment. As per employee for over 4 hours. - From follow-up inspection 2025-12-19: Observed ham at 55F, turkey ham 52F, cut tomatoes at 53F. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55F - Cold Holding); turkey (58F - Cold Holding); cut tomatoes (57F - Cold Holding) as per employee for over 4 hours at front counter of establishment. As per employee for over 4 hours. - From follow-up inspection 2025-12-19: Observed ham at 55F, turkey ham 52F, cut tomatoes 53F. Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink next to 3 compartment sink. Observed at handsink by front counter. - From follow-up inspection 2025-12-19: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-12-19: **Time Extended**
12/15/2025· 2mo ago
Visit ID: 13563318
Follow-up Inspection Required3 high, 4 int, 5 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes with mayonnaise and soda cans not stored at least 6 inches off of the floor by preparation area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink by front counter.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (55F - Cold Holding); turkey (58F - Cold Holding); cut tomatoes (57F - Cold Holding) at front counter of establishment. As per employee for over 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55F - Cold Holding); turkey (58F - Cold Holding); cut tomatoes (57F - Cold Holding) as per employee for over 4 hours at front counter of establishment. As per employee for over 4 hours.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink next to 3 compartment sink. Observed at handsink by front counter.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handsink next to 3 compartment sink. Observed at handsink by front counter.
10/29/2025· 4mo ago
Visit ID: 13540957
Met Inspection Standards1 int, 1 basic