AVE BY DIVINO

Name: AVE BY DIVINO
Address: 16171 NW 57 AVE, MIAMI GARDENS, FL, 33014, US
Rating: 90.1

16171 NW 57 AVE, MIAMI GARDENS, FL 33014

License #2335310

90.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

AVE BY DIVINO in MIAMI GARDENS currently holds an InspectFL Health Score of 90.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 4 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 29, 2025

The latest inspection on February 9, 2026 included 2 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed double door reach in cooler with ambient temperature of 53°F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top of preparation table, operator placed inside chlorine sanitation solution of chlorine 100 ppm.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed double door with standing water inside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell egg over raw onions on preparation Observed raw shell egg over raw onions on open lid reach in cooler, operator properly stored it.
[11-27-4] 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 the written procedures form to operator, operator printed out and posted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (130F - Hot Holding); fried chicken (111F - Hot Holding, for less than for hours as per operator, operator increases equipment temperature.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse