FAM FRE
18288 COLLINS AVE STE 2
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
8
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 reaching cooler with ambient temperature of 51°F. All food in food kept on ice and at temperature. Manager called maintenance and is awaiting him to repair. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area and in kitchen area. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flower removed from their original packaging placed in plastic containers and not labeled. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for various food container. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to stove. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods stored at ambient temperature greater than 41°F; cooked potatoes (67F - Cold Holding); butter (59F - Cold Holding). All were located on prep table in kitchen area. Warning
- 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan being stored in hand washing sink. Chef removed. Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed chef filling metal container with water from hand washing sink in kitchen area. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present at time of inspection. Employees would not allow me to start inspection, had to wait on manager to arrive. Corrected On-Site Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation 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
- 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. Discussed and emailed form to operator. Warning
- 02B-01-5:Intermediate - Observed establishment offering sunny side eggs and raw salmon. However, Menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory. Warning
Food safety inspection conducted on 4/21/2025 revealed 18 total violations (3 high priority, 8 intermediate, 7 basic).
Inspection on 8/30/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rotini for prepping.
- 08B-38-4:Basic - Food stored on floor. Observed cases of fruit being stored on floor in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup and reach in cooler gaskets soiled with food debris.
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in walk in cooler.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed pan being stored in hand washing sink in kitchen area.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during inspection. Corrected On-Site
Food safety inspection conducted on 8/30/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Located in bakery area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located behind bar area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 14-36-5:Basic - Interior of refrigerator in disrepair and has exposed insulation. Located at entrance of kitchen(salad).
- 22-16-4:Basic - Reach-in cooler and freeze interior have accumulation of soil residues.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases takeout containers being stored on floor in prep area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw red snapper thawing at room temperature.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various deserts and breads in bakery station.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present.
Food safety inspection conducted on 4/15/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 8/24/2023
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 08B-38-4:Basic - Food stored on floor. Observed cases of oranges and bag spot carrots being stored on floor in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and prep table.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of portion cups being stored on floor under prep table in prep area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located in reach in cooler in front of stove and at kitchen entrance.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various cut vegetables.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 76°F and located on prep table.
- 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. Discussed and emailed form to operator. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of potatoes being stored in front of hand washing sink in kitchen blocking access.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees present with no certified food manager present.
- 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. Discussed and emailed form to operator. **Corrective Action Taken**
Food safety inspection conducted on 8/24/2023 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Additional Information
Contact Information
Phone: (305) 933-0199
Website: https://www.ffreshcafe.com/
Google Rating
★★★★☆ (4.4/5)
(869 reviews)Price Level
$$
Opening Hours
Monday:9:00 AM – 10:00 PM
Tuesday:9:00 AM – 10:00 PM
Wednesday:9:00 AM – 10:00 PM
Thursday:9:00 AM – 10:00 PM
Friday:9:00 AM – 10:00 PM
Saturday:9:00 AM – 10:00 PM
Sunday:9:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025