DirtyFLRestaurant Inspection Data

SELVA NEGRA RESTAURANT

With 5 inspections documented, SELVA NEGRA RESTAURANT maintains a 2.5/5 food safety rating in MIAMI. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

125 SW 107 AVE
Kendall, Florida
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13501535

Met Inspection Standards

2 high, 5 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed at ceviche station msg and salt inside plastic containers not labeled. Operator properly labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over chicken taquitos inside reach in cooler across cook line. Operator properly rearranged. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tail (45F - Cold Holding) inside cooler drawers. As per operator drawers was constantly open. Operator laced inside walk in cooler for rapid cooling **Corrective Action Taken** Repeat Violation
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled across warmer.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at ceviche station. Observed at salad station. Observed at cook line. Operator provided the soap. Corrected On-Site Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for Andrea, Jonathan hired for more than 60 days. Repeat Violation

8/25/2025· 6mo ago

Visit ID: 13501278

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. Warning - From follow-up inspection 2025-08-25: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. Warning **Time Extended**

8/22/2025· 6mo ago

Visit ID: 10942244

Follow-up Inspection Required

3 high, 5 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowl and plates not inverted on top shelve at cook line. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at washing area. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar. Observed at dessert station. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Freezer drawers; beef empanadas (68F - Cold Holding); croquettes (67F - Cold Holding); French fries (68F - Cold Holding); plantain cups (67F - Hot Holding). As per operator since the day before. Operator discarded the products. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Freezer drawers; beef empanadas (68F - Cold Holding); croquettes (67F - Cold Holding); French fries (68F - Cold Holding); plantain cups (67F - Hot Holding). As per operator since the day before. Operator discarded the products. Corrected On-Site 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 beans (124F - Hot Holding); refried beans (125F - Hot Holding); assorted root veggies (128F - Hot Holding); pumpkin (129F - Hot Holding) on steam table at cook line. As per operator for less than an hours. Operator turned up heat for reheat. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sprayer and soap pump inside hand sink at ceviche station. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed and provided to operator via email. Warning

4/11/2025· 11mo ago

Visit ID: 10818031

Met Inspection Standards

5 int, 13 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on kitchen work table.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen reach in coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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.

1/29/2025· 1y 1mo ago

  • N/A:No Violations Were Observed