CVI.CHE 105 DADELAND

Name: CVI.CHE 105 DADELAND
Address: 7535 SW 88 ST #500, MIAMI, FL, 33156, US
Rating: 35.2

7535 SW 88 ST #500, MIAMI, FL 33156

License #2336722

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

35.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 10, 2026 · 7 findings · 2 critical

Complaint Full (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CVI.CHE 105 DADELAND in MIAMI currently holds an InspectFL Health Score of 35.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 10, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has detailed violation rows for 29 of them so far.

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

None on file yet

The latest inspection on August 10, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
[35A-02-7] Observed 1 live fly at sushi bar area land on white fish. Observed 2 live flies in sushi bar area flying near lowboy.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[08B-38-4] Food stored on floor. Observed case of limes on floor at ceviche bar.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
[35A-02-7] Observed 1 live fly land on clean container at cook line. Employee took container to wash rinse and sanitize. Observed 2 live flies flying in air at sushi area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
[14-74-7] Raw salmon 50F smoked salmon, 55F, raw beef 52F, cut tuna 48F all Cold Holding at reach in cooler at sushi area. As per manager, for 2 hours. Employee took products to freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.
[22-45-4] Observed soiled knives removed from knife rack and rinsed in prep sink. Wash, rinse and sanitize missed. Inspector coached employee that they must be properly washed rinsed and sanitized at DM or 3CS. Employee removed and brought over to warewash area.

Official DBPR inspection report ↗

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on ice bin at ceviche bar.
[08B-38-4] Food stored on floor. Observed case of limes on floor at ceviche bar.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 1 high temp dish machine not working properly. As per operator, technician had to order new part.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet in dessert area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at ceviche bar, rice cooker blocking access. Manager had employees removed.
[35A-02-7] Live, small flying insects found. Observed 4 live flies in bar area, flying near floor drains.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on walls.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired; 92/24/26. Danny, Bia, Edgar, Judith, Gabriella, employed for more than 60 days.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed soiled knives removed from knife rack and rinsed in prep sink. Wash, rinse and sanitize missed. Inspector coached employee that they must be properly washed rinsed and sanitized at DM or 3CS. Employee removed and brought over to warewash area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at ceviche bar, reach in cooler across hand sink with ambient temp of 62F. The following TCS foods stored inside for less than 4 hours: salmon (47F - Cold Holding); octopus (50F - Cold Holding); hard boiled egg (49F - Cold Holding); cut tomato (50F - Cold Holding); tuna salad (51F - Cold Holding); asparagus cooked (49F - Cold Holding). Operator began removing items to place on ice or in other coolers for rapid chill.

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