CHEZ LIMA RESTO

Name: CHEZ LIMA RESTO
Address: 866 NE 79 ST, MIAMI, FL, 33138, US
Rating: 95.8

866 NE 79 ST, MIAMI, FL 33138

License #2361058

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

95.8 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

CHEZ LIMA RESTO in MIAMI currently holds an InspectFL Health Score of 95.8 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 13, 2025. Across those visits, inspectors documented 10 total violations — 1 critical, 5 major, 4 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.

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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

None on file yet

The latest inspection on October 13, 2025 included 1 critical violation, 5 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at steam table soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and beans (123F - Hot Holding) as per employee prepared rice less than 2 hours. Hot Water not reaching the container in the steam table.
[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 two new employees hired less than 60 days no employee agreement. Diannette Guerrier and Anita Dorvil.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray with degreaser not labeled under three compartment sink.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor by freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80°F by cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee provided.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones stored above reach in freezer.
[50-03-4] Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Observed two persons in food preparation area. Employee advised can be inside truck when operating.

Community reaction

What do locals think?

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Community pulse