SILSA MIAMI
2285 NW 21 TERRACE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
6
Basic
0
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 03G-24-5:High Priority - - From initial inspection : High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended** - From follow-up inspection 2025-04-07: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
- 03G-08-5:High Priority - - From initial inspection : High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Warning** - From follow-up inspection 2025-01-22: Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Time Extended** - From follow-up inspection 2025-04-07: Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Time Extended**
- 03G-29-5:Intermediate - - From initial inspection : Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended** - From follow-up inspection 2025-04-07: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-01-22: Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Time Extended** - From follow-up inspection 2025-04-07: Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Time Extended**
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance **Warning** - From follow-up inspection 2025-01-22: Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance. **Time Extended** - From follow-up inspection 2025-04-07: Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan **Warning** - From follow-up inspection 2025-01-22: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended** - From follow-up inspection 2025-04-07: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended**
- 03G-55-1:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Warning** - From follow-up inspection 2025-01-22: Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Time Extended** - From follow-up inspection 2025-04-07: Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Time Extended**
- 03G-18-5:Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended** - From follow-up inspection 2025-04-07: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 8 total violations (2 high priority, 6 intermediate, 0 basic).
Inspection on 1/22/2025
High Priority
2
Intermediate
6
Basic
0
Total
8
Inspection Details:
- 03G-24-5:High Priority - - From initial inspection : High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
- 03G-08-5:High Priority - - From initial inspection : High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Warning** - From follow-up inspection 2025-01-22: Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Time Extended**
- 03G-29-5:Intermediate - - From initial inspection : Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-01-22: Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Time Extended**
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance **Warning** - From follow-up inspection 2025-01-22: Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan **Warning** - From follow-up inspection 2025-01-22: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended**
- 03G-55-1:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Warning** - From follow-up inspection 2025-01-22: Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Time Extended**
- 03G-18-5:Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (2 high priority, 6 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
3
Intermediate
6
Basic
2
Total
11
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers with Salt, Sugar and Rice with no name labels. **Warning**
- 03G-24-5:High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning**
- 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. **Warning**
- 03G-08-5:High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Warning**
- 03G-29-5:Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning**
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan **Warning**
- 03G-55-1:Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Warning**
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning**
Food safety inspection conducted on 11/21/2024 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).