CAFE VILLA CLARA OF KENDALL

Name: CAFE VILLA CLARA OF KENDALL
Address: 10523 SW 109TH COURT, MIAMI, FL, 33176-3308, US
Rating: 48.7

10523 SW 109TH COURT, MIAMI, FL 33176-3308

License #2323101

☕ Café/Breakfast ℹ️

48.7 Grade F / 100

Failing Health Score

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Latest inspection

December 9, 2025 · 15 findings · 5 critical

Routine - Food

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Usually lower-risk context.

Quick take

CAFE VILLA CLARA OF KENDALL in MIAMI currently holds an InspectFL Health Score of 48.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, inspectors documented 81 total violations — 21 critical, 11 major, 49 minor.

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The latest inspection on December 9, 2025 shows 15 observation rows: 5 critical, 2 major, and 8 minor.

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CAFE VILLA CLARA OF KENDALL has a rough inspection history. Would you risk it?

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl stored inside container of rice and beans inside reach in cooler in kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank stored not secured in pizza prep station.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in kitchen area near hood system.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in kitchen and in dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[08B-12-5] Stored food not covered. Observed cooked rice and beans, cooked pork, and cooked beef stored not covered inside standing reach in cooler in kitchen area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature inside sink in kitchen.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab clean utensils and containers inside reach in cooler, then finish prepping customer order without changing gloves and washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside non food grade bags inside white chest freezer in dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over fries inside reach in cooler next to cook line.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at mop sink in kitchen missing vacuum breaker.
[41-15-5] 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 200+ppm) at cook line. Operator added more water to bucket for final concentration Chlorine 100ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
[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 employee training expired for Rosa, Joseling, and Nidia.

Disposition: Met Inspection Standards
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed limes stored inside hand sink at front counter.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of rice in dry storage.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen area dusty.
[14-11-5] Equipment in poor repair. Observed standing reach in cooler gaskets torn in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled
[25-32-4] Reuse of single-service or single-use articles. Observed single use milk jugs reused to store juice in reach in coolers near dry storage.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored near steam table, operator properly placed bucket.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at chlorine - 0ppm. Operator added more chlorine for final concentration chlorine 100ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then begin to handle clean utensils without washing hands. Operator coached employee to wash hands.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink coffee then serve food to customers without washing hands in between.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed raw bacon stored with broccoli inside reach in cooler. Operator properly placed bacon.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in pizza prep.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking in dish area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored on shelf wet nesting near dish area.
[08B-38-4] Food stored on floor. Observed container of oil stored on floor in back dry storage
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep table next to cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in pizza prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gasket soiled near cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table near cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature inside triple sink. Employee turned water on.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind prep table at cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled near cook line and container of sugar not labeled in pizza prep area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from glass and begin prepping raw chicken without washing hands in between.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food grade bags inside reach in freezer in dry storage area.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable, located at cooking line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen.
[14-11-5] Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line.
[08B-38-4] Food stored on floor. Observed chicken soup stored on the floor near kitchen stove. Employee removed item, and place it correctly.
[14-69-4] Ice buildup in reach-in freezer, located at prep station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed reach in cooler gaskets soiled, located at cooking line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloth stored on top of prep table, located at cooking line. Employee removed them, and placed them in sanitizer solution.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice (52F - Cold Holding). As per operator for more than 14 hours. Operator discarded sushi rice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mojo (72F - Cold Holding), located at cooking line. As per employee for less than 1 hour. Employee removed mojo, and placed it inside reach in cooler.
[03F-06-5] Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice (52F - Cold Holding). As per operator for more than 14 hours. Operator discarded sushi rice.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), located at cooking line. Employee made a new solution. Sanitizer Bucket (Chlorine 100ppm);
[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. Discussed with operator, and provided email handout. Operator printed and placed handout in kitchen wall.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed stored bottle of water inside hand sink. Employee removed it.
[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. Discussed with operator, and provided email form. Operator printed forms, and provided employees signed forms.
[31B-03-4] No soap provided at handwash sink, located near three compartment sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed, and coached operator in proper methods. Provided the time as a public health form.