DirtyFLRestaurant Inspection Data

SMOOTHIE SPOT CUTLER BAY

SMOOTHIE SPOT CUTLER BAY located in MIAMI has undergone 10 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

South Dixie Highway
Florida, 33133
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13554293

Met Inspection Standards

4 high, 2 int, 8 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee eating gum while preparing food at the front counter.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensils not properly air dried above the compartment sink.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an ice scoop in standing water at 68°F at the front counter.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler at the kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink at the front counter.
  • 24-05-4:Basic - Utensils stored next to not stored inverted or in a protected manner.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0 ppm. Operator adjusted the sanitizer to 100 ppm. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing utensils after rising them at the front counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) inside the reach in cooler. As per manager less than 4 hours.
  • 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 salmon (98 F - Hot Holding)at the steam table at the front counter. As per manager salmon was cooked around 12 PM. Manager reheated the salmon. **Corrective Action Taken**
  • 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. Employee was not sanitizing utensils properly at the front counter. Employee was coached.
  • 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. Employee Leidy Guerra started working 2 weeks ago and 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. Manager explained the form to employee and employee signed the form. Corrected On-Site

10/20/2025· 4mo ago

Visit ID: 10902750

Met Inspection Standards

1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Observed 1 case of to go lids stored on the floor. During the inspection employee removed them and placed them correctly. Corrected On-Site

3/12/2025· 1y ago

  • N/A:No Violations Were Observed

3/11/2025· 1y ago

2 high, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front counter reach in cooler, located at the smoothie station running at 65 F, and 2 doors standing reach in cooler, located at back kitchen running at 53 F. During the inspection employee removed tcs items and placed them in walk in cooler. 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 cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen. Repeat Violation Warning

12/27/2024· 1y 2mo ago

2 high

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint - From follow-up inspection 2024-12-27: Observed cooked quinoa at 47F, cooked black beans at 50F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint - From follow-up inspection 2024-12-27: Observed cooked quinoa at 47F, cooked black beans at 53F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint

10/23/2024· 1y 4mo ago

3 high, 2 int

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. 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 pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning - From follow-up inspection 2024-10-23: Observed tuna salad 45F cut tomatoes 43F, cut lettuce 43F, pico de gallo at 41F all cold holding at reach in cooler at front counter. As per manager tuna placed inside unit approximately 2 hours prior. Manager took product to reach in freezer to rapidly chill. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris. Warning - From follow-up inspection 2024-10-23: Observed some debris removed from dicer. Manager took item to 3 compartment sink to soak. Observed debris removed from blender. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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 new employee hired less than 60 days, no proof of employee health responsibility. Warning - From follow-up inspection 2024-10-23: Observed new employee hired less than 60 days, no proof of employee health responsibility. **Time Extended**

10/21/2024· 1y 4mo ago

5 high, 4 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored plastic containers on shelf at preparation area not inverted. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw thawed salmon stored inside reduced oxygen packaging at reach in cooler at back preparation area. Coached manager on proper procedures. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed several dead roaches inside light shield at ware washing and preparation areas. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on preparation table. Manager removed employee drinks. Corrected On-Site Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. 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 marinated steak (74F - Cold Holding); cooked garbanzo beans (85F - Hot Holding); cooked lentils (95F - Hot Holding); cooked corn (96F - Hot Holding); cooked chicken (78F - Hot Holding) at room temperature located at preparation table. As per manager items placed at room temperature one hour prior. Employee took steak and chicken to reheat and took garbanzos, lentils and cooked corn to walk-in cooler. Observed cooked rice (85F-87F - Hot Holding) at room temperature at preparation table. As per manager, products placed at room temperature more than 4 hours prior. Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris. Warning
  • 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 new employee hired less than 60 days, no proof of employee health responsibility. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers shell eggs undercooked, no consumer advisory available. Printed and provided consumer advisory and manager posted in wall at dining area. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink at front counter. Warning

2/15/2024· 2y ago

Visit ID: 8496745

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on the prep table across from the three compartment sink in the kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from the walk in cooler observed milk (47F - Cold Holding), as per employee for less than 2 hours, employee stated milk was outside.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot pot observed Spinach rice (89 F - Hot Holding), as per employee for less than 4 hours, employee reheating food.

9/11/2023· 2y 6mo ago

Visit ID: 8365366

Met Inspection Standards

2 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the front counter observed cheese (56F - cold holding ); as per chef for less than 4 hours, employee placed ice under food product to rapidly cool.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker observed cooked spinach rice (80 F - Hot Holding),as per chef for less than 3 hours, employee reheating rice.

9/11/2023· 2y 6mo ago

Visit ID: 8252549

Met Inspection Standards
  • N/A:No Violations Were Observed

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