AIDA

Name: AIDA
Address: 3306 MARY STREET 108, MIAMI, FL, 33133, US
Rating: 76.3

3306 MARY STREET 108, MIAMI, FL 33133

License #2337007

76.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 4, 2025 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AIDA in MIAMI currently holds an InspectFL Health Score of 76.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on August 4, 2025. Across those visits, inspectors documented 49 total violations — 12 critical, 12 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2024

The latest inspection on August 4, 2025 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

AIDA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-09-1] 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 8 frozen packages of tuna at cook line reach in cooler still in packaging. Operator placed back into reach in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bar area reach in cooler, employees bottle of liquid multivitamin stored with establishments drink mixers. Employee removed and stored in employee designated container in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of sugar. Operator removed and stored correctly.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a large container of frozen octopus thawing in standing water on top of dish machine. Operator removed and placed into walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at dry storage area in kitchen 2 containers of flour not labeled. Operator labeled during inspection.
[01B-07-4] Food with mold-like growth. See stop sale. Observed 2 flan containers with mold like growth. Operator removed from container and discarded.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at entrance of kitchen. Operator provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for containers of prepped onsite horchata and hibiscus juices. Operator placed labels.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for employee Chef Louis Montoia.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink at entrance of kitchen, hot water valve turned off.

Disposition: Met Inspection Standards
[06-09-1] 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 6 packages of snapper still in sealed vacuum packaging thawing. Chef cut open packages to properly thaw.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored at prep line shelf. Employee removed. Observed employee keys stored on prep table. Employee removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack, metal prep bowls not stored to dry properly.
[08B-38-4] Food stored on floor. Observed at entrance of kitchen boxes of vegetables stored on floor. Manager removed and stored in walk in cooler.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at ice machine.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour. Manager removed and stored upright.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table. Manager discarded water and placed utensils to be washed.
[08B-12-5] Stored food not covered. Observed at rear of kitchen a container of flour uncovered. Manager closed cover of container.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed between grill and low boy reach in cooler, packages of chicken and beef placed to thaw. Chef removed and placed into cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at janitor closet. Manager stored correctly.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at dish machine, Dishwasher (Chlorine 0ppm); employee changed and primed new sanitizer. Dishwasher Retake (Chlorine 100ppm)
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in freezer at rear of kitchen, raw packages of beef stored over containers of ice cream. Manager removed and stored correctly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer change sanitizer bucket and place hand on ground with gloves then proceeded to remove clean dishes from dish machine. Manager had employee removed gloves and wash hands and rewash dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer Baja fish (46F - Cold Holding). As per manager for less than 1 hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill fried shrimp (117F - Hot Holding). As per chef less than 30 minutes. Chef discarded.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
[11-26-1] 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 for employee, Georgina. Manager printed, reviewed and signed reporting form with employee during inspection.
[14-14-4] Nonfood-grade basting brush used in food. Observed at prep table cooler, 2 paint brushes, as per manager used to bast fish with sauce.