DirtyFLRestaurant Inspection Data

SERAFINA DOWNTOWN

Food safety records indicate SERAFINA DOWNTOWN in MIAMI has 3 inspections with a 2.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

652 NE 2 AVE STE #144

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 3 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13579448

Follow-up Inspection Required

2 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, kitchen. - From follow-up inspection 2026-03-17: Still observed no handwashing sign provided at a hand sink used by food employees. Bar area, kitchen. **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. Chlorine. - From follow-up inspection 2026-03-17: Still obsessed-no chemical test kit provided when using sanitizer at three-compartment sink. Chlorine. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis Gabriel, Cornelia Villareal, Rosemary, Edwin. - From follow-up inspection 2026-03-17: Still observed no proof of required state approved employee training provided for any employees. The employees were hired more than 60 days. Luis Gabriel, Cornelia Villareal, Rosemary, Edwin. Admin Complaint

11/19/2025· 4mo ago

Visit ID: 10901311

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, kitchen.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored directly on floor located cooked line area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef (39F - Cold Holding); over raw salmon (39F - Cold Holding) located at cooked line area. Operator stored properly during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded ice inside hand wash sink kitchen.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Juan Carlos Briones.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis Gabriel, Cornelia Villareal, Rosemary, Edwin.

3/7/2025· 1y 1mo ago

4 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing sign to all kitchen hand washing sinks.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.