DirtyFLRestaurant Inspection Data

PRETTY HEALTHY

Health inspection records show PRETTY HEALTHY in MIAMI has 5 inspections with a food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

17560 NW 27 AVE STE 123

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13598485

Follow-up Inspection Required

1 high, 5 int, 8 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning
  • 36-36-4:Basic - Ceiling tile missing. Over the 3 door reach in cooler in the kitchen. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed 3 door reach in cooler with gaskets torn. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In the bathroom and kitchen. Repeat Violation Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the kitchen handwashing sink and hallway. Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container with no name label. Operator placed name. Corrected On-Site Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Under the kitchen handwashing sink, behind the reach in coolers and prep tables. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (50F - Cold Holding); dice tomatoes (48F - Cold Holding) stored in the reach in cooler for less than 40 minutes. Operator placed in a different reach in cooler. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Canisha Barnes certificate expired on 11/4/25. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of metal cans where clean knives are stored with rust. Warning
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed establishment preparing turmeric and ginger shots, and chlorophyll shots in a reach in cooler in the lobby with no warning label. Operator discarded use of juices until warning label is delivered. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen. Repeat Violation Warning
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 electrical cookers that use grease on the prep table in the back kitchen area with no hood system. Repeat Violation

10/10/2025· 5mo ago

Visit ID: 10931734

Met Inspection Standards

2 high, 4 int, 7 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In the prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed front reach in cooler gaskets soiled.
  • 29-49-6:Basic - Observed Standing water in bottom of front counter reach-in-cooler. Observed 3 door reach in cooler with standing water inside.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment drain.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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 shrimp (103F - Hot Holding); salmon (114F - Hot Holding) stored in the steam box, for less than 4 hours. Operator reheat items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice bin with mold like substance. Observed blender lids soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the prep area.
  • 27-11-4:Intermediate - No running water at mop sink located in the kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In the prep area.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 4 electrical stove to cook shrimp, salmon and chicken stored in the back prep area.

8/29/2024· 1y 6mo ago

1 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Throughout the kitchen. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler.

3/26/2024· 1y 11mo ago

Visit ID: 8527354

Met Inspection Standards

1 high, 2 int, 5 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn at the 3 door reach in cooler and flip top reach in cooler at the front counter.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Throughout the kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops inside standing water by the front counter. Operator removed water. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler salad station and 3 door reach in cooler.
  • 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 shrimp (113F - Hot Holding) stored in the steam table, operator reheated shrimp (170F - Reheating). Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand washing at the bathroom and kitchen handwashing sink. Operator placed new roll. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at the bathroom. Operator placed new soap. Corrected On-Site

10/16/2023· 2y 4mo ago

Visit ID: 8353787

Met Inspection Standards

1 high, 3 int, 13 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on ceiling vent by storage room with vents soiled. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn in the 3 door reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of water stored on the floor in the back area and container of sugar stored on the floor in the back prep area.
  • 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 self service reach in cooler by the front counter with ginger shots, detox tea, tuna salad, crab salad, and lemonades with no date,address of the establishment and product identity on each bottle.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign on the back handwashing sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in the 3 door reach in cooler soiled.
  • 14-33-4:Basic - Observed 3 door reach-in cooler shelves with rust that has pitted the surface.
  • 36-37-5:Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Throughout the kitchen.
  • 25-05-4:Basic - Observed single-service articles such as squeeze bottles and foam cups improperly stored on the floor in the back storage room.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor in the back prep room and the front counter.
  • 08B-12-5:Basic - Stored food not covered. Observed a cooler with ice in the front counter with no cover. Operator covered the cooler with lid. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry stored in the back storage area.
  • 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 2nd container of cooked shrimp (109F - Hot Holding); salmon (110F - Hot Holding) in the steam table cooked 1 hour before inspection as per operator. Cooked shrimp was thrown away and the cooked salmon (192F - Reheating). 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. provided forms to operator. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed back hand washing sink with no towel. 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. provided forms to operator. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(350 reviews)

Price Level

$

Opening Hours

Monday:9:00 AM – 8:00 PM
Tuesday:9:00 AM – 8:00 PM
Wednesday:9:00 AM – 8:00 PM
Thursday:9:00 AM – 8:00 PM
Friday:9:00 AM – 8:00 PM
Saturday:9:00 AM – 8:00 PM
Sunday:12:00 – 4:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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