PLATE
2105 Southwest 22nd Street
Miami, Florida, 33145
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-10-18: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended** - From follow-up inspection 2025-01-22: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed plastic cups of juice missing required information. Coached operator on label requirements. Warning - From follow-up inspection 2024-10-18: Observed date marking on containers of juice. Discussed with operator that name of product, name of establishment, address of establishment are also required to be on label. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-22: Observed plastic cups of juice missing required information. Coached operator on label requirements. **Time Extended**
Food safety inspection conducted on 1/22/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/22/2025
High Priority
5
Intermediate
2
Basic
3
Total
10
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle and reach in cooler handle soiled.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cups of juice at customer self serve area that are prepared at establishment missing required information.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over vegetables at reach in cooler across from stove.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. Cook placed product on ice bath.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding); sliced turkey (74F - Cold Holding) at room temperature at cook line. As per manager, products held at room temperature for less than 2 hours. Employee placed products on ice bath.
- 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. Observed food employees Rosalina, Nelson and Sergio without proof of health reporting responsibilities. Manager provided agreement to employees and employees reviewed and signed. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked pork missing date marking at reach in cooler across from stove. As per employee, product prepared on previous day.
Food safety inspection conducted on 1/22/2025 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 10/18/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-10-18: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed plastic cups of juice missing required information. Coached operator on label requirements. Warning - From follow-up inspection 2024-10-18: Observed date marking on containers of juice. Discussed with operator that name of product, name of establishment, address of establishment are also required to be on label. **Time Extended** **Corrective Action Taken**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. Warning - From follow-up inspection 2024-10-18: Observed spinach (65F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator the product in unit since previous night.Admin Complaint 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 milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. Warning - From follow-up inspection 2024-10-18: Observed spinach (65F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator the product in unit since previous night. Admin Complaint
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24 Warning - From follow-up inspection 2024-10-18: Observed manager certification for Eric Berthier expired on 3-15-24 **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection. Warning - From follow-up inspection 2024-10-18: Observed no quaternary test kit at of inspection. **Time Extended**
Food safety inspection conducted on 10/18/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/17/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above refrigerator at kitchen. Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed plastic cups of juice missing required information. Coached operator on label requirements. Warning
- 33-16-4:Basic - Open dumpster lid. Operator closed lid at the time of inspection. Corrected On-Site Warning
- 22-16-4:Basic - Reach-in cooler interior has an accumulation of soil residues. Located at the entrance of the kitchen area. Also observed stored cutting board with stains on storage shelf across from preparation table. Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (103F - Hot Holding); ham and cheese croissant (115F - Hot Holding); tequeno (110F - Hot Holding) as per operator items placed in unit two hours prior to Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24 Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection. Warning
Food safety inspection conducted on 10/17/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
1
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen and ware washing area. Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensil tray soiled at front counter.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Provided paperless licensing handout to person in charge.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape utilized inside microwave and reach in cooler.
- 36-24-5:Basic - Hole in or other damage to wall. Observed at front counter near bathroom.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Repeat Violation
- 14-33-4:Basic - Observed preparation table shelves with rust.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance. Employee began removing debris. **Corrective Action Taken**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed grease build up on hood.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of tuna salad and pancake batter with dates exceeding 7 days at single door reach in cooler across from cook line.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of tuna salad and pancake batter with dates exceeding 7 days at single door reach in cooler across from cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (75F - Cold Holding) at room temperature near cook line. As per person in charge, for approximately 2 hours. Discussed time as a public health control with person in charge.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unaware of thermometer calibration procedures. Discussed with operator and provided thermometer calibration handout. Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 14 total violations (4 high priority, 1 intermediate, 9 basic).
Inspection on 7/19/2023
High Priority
6
Intermediate
9
Basic
16
Total
31
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Observed 3 compartment sink soiled with black substance and old food debris. Employee began removing debris. **Corrective Action Taken**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven ric micro
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed rice cooker stored on floor underneath 3 compartment sink.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack.cups front counter.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at 3 compartment sink.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in cooler at front counter.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed containers of beet juice, carrot juice and orange juice missing required information.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of nut containers soiled. Observed storage shelves and table containing flat top grill soiled with old food debris at cook line.
- 14-33-4:Basic - Preparation table shelves with rust that has pitted the surface. Located at back preparation area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in cooler and reach in freezer interiors soiled with old food debris. Employee began removing debris. **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside non food grade bags at reach in freezer at storage area.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach empanadas (123F - Hot Holding) at warming unit at front counter. As per operator, for approximately 2 hours. Advised operator to reheat product to 165F. Observed cooked potatoes (95F - Hot Holding) at room temperature at cook line. As per employee for approximately 45 minutes. Advised employee to reheat product to 165F or place inside reach in cooler.
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Coached manager on employee health policy procedures. Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of minimum cooking temperature for chicken. 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable dicer soiled with black substance. Observed slicer soiled with old food debris. Observed interior of both microwaves soiled with old food debris. Observed cutting board with soiled with black substance and stains at preparation area. Operator removed cutting board.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed stool and garbage can blocking hand sink at kitchen. Employee removed garbage can. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed rice cooker stored inside hand sink at kitchen.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Rosio Macaya hired more than 60 days, no proof of employee training.
- 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bags of cooked chicken and cooked salmon, containers of couscous and chick peas not date marked. As per employee items were prepared more than 24 hours prior.
Food safety inspection conducted on 7/19/2023 revealed 31 total violations (6 high priority, 9 intermediate, 16 basic).