DirtyFLRestaurant Inspection Data

THE PLANTISSERIE

THE PLANTISSERIE located in MIAMI has undergone 8 health department inspections, achieving a 2.0/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

7316 Northeast 2nd Avenue
Miami, Florida, 33138
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13487202

Met Inspection Standards

2 high, 5 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates not inverted at storage.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up correctly and clean dishes. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by kitchen.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer at kitchen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed inside mop bucket at mop sink. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at coffee station.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Under prep kitchen table. Employee prepared sanitizer solution. Recheck ; Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under three compartment sink. Employee prepared new solution. Recheck; Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen, employee go to front counter and came back to kitchen with same gloves. Coached employee to discarded gloves and proceeded to wash hands properly. Repeat Violation
  • 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 sweet plantains (125F - Hot Holding),cooked quinoa (130F - Hot Holding) at steam table, as per employee prepared less than 2 hours. Employee took to oven to reheat. **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. Observed dishwasher has not received adequate training for how to set up three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by kitchen table. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by kitchen.
  • 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 two employees Mariano and Tania hired less than 60 days. Provided form to manager, printed and signed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with bleach and another spray bottle with windex not labeled at three compartment sink. Employee labeled. Corrected On-Site

8/8/2025· 7mo ago

Visit ID: 10927997

Met Inspection Standards

2 high, 1 int, 4 basic

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Employee clean during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan floor by kitchen oven dusty.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket by mop sink.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). Employee add more chlorine Recheck; Triple Sink (Chlorine 100ppm). Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wear gloves and put oven gloves on top of it, removed oven gloves and continued to prepared food. Coach employee to how properly hand wash and discard soiled gloves every time change task. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep table kitchen. Employee clean during inspection. Corrected On-Site

3/21/2025· 11mo ago

1 high, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not inverted at storage dry area. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist bracelet while preparing food.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed green container lid cracked to cover food containers at reach in cooler prep area. Employee discarded and replaced with new lids. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored in prep table next to food preparation. Employee stored under table bottom shelf. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored inside sanitizer bucket. Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task,went to hand sink and wash hands with gloves on, and started preparing food. Inspector coached employee to conduct proper hand washing procedures. Discard gloves and wash hands and put new gloves on. Employee discarded gloves and wash hands. Corrected On-Site

2/20/2025· 1y ago

2 high, 3 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation table kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and bowls stored at dry storage near oven not inverted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two fans at kitchen floor heavily dusty. Observed reach in freezer gaskets soiled.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored at preparation table at kitchen. Manager inverted. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Manager stored correctly. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloth stored on preparation table at kitchen area. Employee stored inside sanitizer bucket. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet cloth sanitizer bucket stored on floor at kitchen area. Employee removed from floor. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked garbanzo salad (47F - Cold Holding) at reach in cooler front counter, as per employee stored at reach in cooler 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 sweet plantains (130F - Hot Holding) at steam table front counter less than 2 hours. Employee took product to reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen soiled.
  • 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. Observed new employee Florencia less than 60 days. Provided by email. Manager printed and filled out form. Corrected On-Site

11/25/2024· 1y 3mo ago

  • N/A:No Violations Were Observed

9/24/2024· 1y 5mo ago

3 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted at front counter Employee inverted single serve containers. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed jar stored inside hand wash sink at kitchen. Employee removed jar from inside hand wash sink. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Warning
  • 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. Warning

6/11/2024· 1y 9mo ago

Visit ID: 8603254

Met Inspection Standards

1 high, 3 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quinoa salad (48F - Cold Holding); potatoes salad (49F - Cold Holding) at the front counter, as per employee less than 2 hours employee increased temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mushroom mix not dated inside reach in cooler, as per employee over 24 hours. Corrected On-Site

1/31/2024· 2y 1mo ago

Visit ID: 8366863

Met Inspection Standards

3 high, 2 int, 1 basic

  • 33-16-4:Basic - Open dumpster lid.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pizzetta mix (42F - Cold Holding) dated on 01/17 in reach in cooler, employee discarded during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pizzetta mix (42F - Cold Holding) dated on 01/17 in reach in cooler, employee discarded during inspection. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm).
  • 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 form during inspection.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(465 reviews)

Price Level

$$

Opening Hours

Monday:10:30 AM – 9:00 PM
Tuesday:10:30 AM – 9:00 PM
Wednesday:10:30 AM – 9:00 PM
Thursday:10:30 AM – 9:00 PM
Friday:10:30 AM – 9:00 PM
Saturday:10:30 AM – 9:00 PM
Sunday:Closed
✓ Currently Open

Features

✓ Grocery Or Supermarket
✓ Restaurant
✓ Store

Restaurant Features

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

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