TIEMPO MIAMI LLC
1051 NW 14 ST STE 121
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
5
Basic
7
Total
14
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside kitchen coolers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen food be thawed in room temperature.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw food in contact with non-food grade bags reach in freezer.
- 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.
Food safety inspection conducted on 2/4/2025 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove, fryers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed most prepare food no cover inside kitchen RIC.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish being thrown in room temperature.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout the kitchen from food spills.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/5/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 2/22/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-22: **Time Extended**
Food safety inspection conducted on 2/22/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
5
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 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. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Names of employees hired over 60 days Luis Francisco Leon Estela and Abdel Suarez. Warning
Food safety inspection conducted on 1/3/2024 revealed 5 total violations (0 high priority, 5 intermediate, 0 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Food safety inspection conducted on 7/10/2023 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).