MIAMI RIVER CAFE
350 NW 8 AVE
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
4
Basic
3
Total
7
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water. Operator discarded during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- 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. Chlorine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer solution.operator labeled during inspection. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen and dining room. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- 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
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils inside hand wash sink kitchen. Operator removed during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with Degreaser unlabeled, located at front counter area.
Food safety inspection conducted on 7/23/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice machine in disrepair located kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Located dining room.
- 36-24-5:Basic - Hole in or other damage to ceiling. Kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef asada (56F - Cooling) inside reach in cooler from the previous day. See stop sale.
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef asada (56F - Cooling) inside reach in cooler from the previous day. See stop sale.
- 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. 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
Food safety inspection conducted on 4/3/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 3/14/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pozole soup (52F - Cooling) overnight see stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish. Operator stored properly during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pozole soup (52F - Cooling) overnight see stop sale.
- 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.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided. Corrected On-Site
Food safety inspection conducted on 3/14/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Observed spicy sauces not protected. Observed during inspection operator move the reach in cooler inside the kitchen area. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce inside reach in cooked. Operator rearranged for proper storage. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Open condiments provided for self-service not properly protected. Observed spicy sauces not protected. Located in dining area..
- 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container with soap inside hand wash sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Repeat Violation
Food safety inspection conducted on 10/3/2023 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).