COSME CAFE

Name: COSME CAFE
Address: 8390 BIRD RD, MIAMI, FL, 33155, US
Rating: 35.1

8390 BIRD RD, MIAMI, FL 33155

License #2313817

☕ Café/Breakfast ℹ️

35.1 Grade F / 100

Failing Health Score

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Latest inspection

August 14, 2025 · 15 findings · 1 critical

Routine - Food

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Usually lower-risk context.

Quick take

COSME CAFE in MIAMI currently holds an InspectFL Health Score of 35.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on August 14, 2025. Across those visits, inspectors documented 115 total violations — 13 critical, 38 major, 64 minor.

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The latest inspection on August 14, 2025 shows 15 observation rows: 1 critical, 8 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

115

Coverage note

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F record

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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: Warning Issued
[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 commercially packaged mahi mahi no longer frozen located at the cook line not removed from packaging. Operator discarded.
[14-11-5] Equipment in poor repair. Observed ice machine door interior in poor repair .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for employee unisex restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in back storage area with rusted shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of sugar at the coffee station not labeled. Observed clear squeeze bottle of oil at the cook line not labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (105F - Hot Holding) at the front counter. As per operator, products were placed there an hour ago. Operator removed product to reheat.
[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 to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink next to three compartment sink. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to three compartment sink. Operator restocked.
[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. Provided to operator.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink located next to three compartment sink. Operator restocked.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing chlorine with no label located at the chemical storage area.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment/shelves. Observed shelves under equipments with soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in a dirty shelf.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed sandwich cooler condensation disposed on a pan.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed ice machine in disrepair not in use.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under equipments with soiled.
[08B-38-4] Food stored on floor. Observed cases of water stored in the front counter floor. Operator put water on a shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the white reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in front of the three compartment sink, observed under flat grill with heavy soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee drink inside of the reach in freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rusted.
[08B-12-5] Stored food not covered. Observed sugar container located in the front counter area not covered.
[36-27-5] Top of equipment soiled with accumulated grease, food debris, and/or dust. Observed on top of the hood system with heavy soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice, beans containers not labeled, sugar container located in the front counter area not labeled. Employee labeled containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can in front of the back area hand washing sink.Employee removed garbage can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed can opener inside of the front counter hand washing sink. Operator removed can opener.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the front counter hand washing sink.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable at kitchen, ware washing area, and front counter.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead roaches in glue trap underneath food storage at cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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 phone stored on fridge with knife. Observed employee phone stored on shelf with bag of rice. Observed employee phone stored on preparation table at sandwich area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing food and conducting manual ware washing not wearing hair restraints.
[36-73-4] Floor soiled/has accumulation of debris. Observed cigarette buds and bottle caps on floor underneath display cooler at front counter. Observed floor heavily soiled with old food debris near stove and fryers.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles crack at cook line.
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed cooking utensils stored in water at 107F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of rice, beans, and salt containers soiled with food debris at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves across from three compartment sink with rust. Also observed interior of microwave with rust.
[25-05-4] Single-service articles improperly stored. Observed single service cups stored on floor near office.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain in handwashing sink near three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of old food debris between oven and wall.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled at front counter and cook line.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch face and then picked up spatula at cook line.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook washing dishes and then handled clean dishes no handwash. Observed food employee handling phone and then touched raw chicken. No handwash. Discussed proper handwashing procedures with cook and provided hand washing and glove handout.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook washing and rinsing plates and utensils. No sanitizing step. Coached employee on proper manual ware washing. Employee set up three compartment sink. Employee is aware that plates and utensils must be sanitized before use.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer soiled with old food debris. Advised person in charge to sanitize probe thermometer.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken and raw beef stored in non food grade bag in reach in freezer near three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken store over raw beef stored in non food grade bag in reach in freezer near office area. Employee rearranged products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken and pizza dough at reach in cooler across from three compartment sink.
[53A-03-7] Food manager certification expired. 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 Yolanda Bormey 07-23-19
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets heavily soiled with old food debris. Observed meat mallet and holster soiled with old food debris. Employee removed some debris. Observed oven mitts heavily soiled with old food debris at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by garbage cans at ware washing area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at ware washing area.
[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 food employee Javida
[31B-03-4] No soap provided at handwash sink. Observed at hand washing sink at front counter.
[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. Observed food employee Javida hired more than 60 days. No proof of employee training.
[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 pots of soup at reach in cooler across from three compartment sink. As per cook, products were prepared two days prior.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training certificate for cook not complete.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed next to the fryer area and at bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with black substance throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Observed at preparation at front counter
[35A-03-4] Dead roaches on premises. Observed dead roach inside sliding door reach in cooler at front counter. Manager removed dead roach and sanitized reach in cooler. Observed dead roach underneath shelves across from cookline, employee removed dead roach.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee reach in cooler at kitchen. Employee labeled cooler.
[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 bag on reach in freezer. Observed employee phone on preparation table at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing sandwiches and chicken not wearing hair restraint.
[14-69-4] Ice buildup in reach-in freezer at back preparation area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw Beef thawing in standing water at 3 compartment sink, Discussed proper thawing procedure with employee and employee turn cool running water.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Raw Beef stored in non food grade bag at reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over croquettes at reach in cooler across from ware washing area. Employee rearranged product.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw eggs at reach in cooler across from ware washing area. Coached employee on proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed mozzarella cheese (71F) cold holding at room temperature at preparation area, as per manager for 2 hours. Manager placed product inside reach in cooler. Observed Beef Soup (55F - Cold Holding) at reach in cooler across from 3 compartment sink, as per employee product was left out at room temperature for 2 hours .
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of maximum cold holding temperatures, coached employee on temperature.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at where washing area.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at front counter and washing area
[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., printed and provided health agreement and some employees reviewed and signed.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Observed establishment offers under cooked eggs on the Menu. Printed and provided consumer advisory sign and manager posted on wall.
[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 beef soup with no date marking. As per employee beef soup was prepared on the previous day.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 80 F - 83 F at hand sinks at front counter and dish washing area ran water for approximately 3 minutes.