FIORELLA S CAFETERIA

Name: FIORELLA S CAFETERIA
Address: 10711 SW 216 ST #104, MIAMI, FL, 33170, US
Rating: 36.9

10711 SW 216 ST #104, MIAMI, FL 33170

License #2330564

🌴 Cuban/Caribbean ℹ️

36.9 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 8 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

FIORELLA S CAFETERIA in MIAMI currently holds an InspectFL Health Score of 36.9 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 September 14, 2026. Across those visits, inspectors documented 83 total violations — 13 critical, 14 major, 56 minor.

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The latest inspection on September 14, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

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FIORELLA S CAFETERIA has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and guava pastalitos, at reach in cooler near mop sink. Employee stored items properly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal Stanley cup sorted at prep table near blenders. Advised employee to remove cup.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest freezer.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwashing sink near the triple sink.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding at the triple sink missing.
[41-07-4] Container of medicine improperly stored. Observed container of omeprazole, acetaminophen stored at prep table above meat slicer. Advised employee to store medicines properly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside of the triple sink. Coached employee.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal bowls not stored inverted at shelves near fryer.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at handwash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of coffee stored at prep table in the kitchen. Observed employee grey Stanley cup stored at prep table in the kitchen.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment using wood cutting board as a food contact surface.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator via email.
[51-18-6] No copy of latest inspection report available.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwash sink near triple sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed multiple unwashed produce stored with ham. Coach manager.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table in the kitchen.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine -10ppm). Cook reset triple sink. Triple Sink (Chlorine 50ppm)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and engaged in food preparation. No handwashing. Coach employee.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken stored with ham and bacon. Coached manager.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiped gloves with soiled yellow whipping cloth and wash hands with gloves on then proceeded to engaged in food preparation. No gloves changed. Coach employee.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk opened for more than 3 days not date marked.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes TPHC for Pastries at front counter. No written procedures. Sent form via email to operator.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed can opener rusted.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a wood cutting board not longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an opened water bottle stored above preparation table. Employee removed it.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored in the dry storage shelf.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn at the reach in cooler across the stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed r hood filters soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle inside the reach in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris at the bottom of both reach in coolers located at the kitchen.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen.
[08B-12-5] Stored food not covered. Observed a container with chicken not covered inside the reach in cooler. Employee placed a lid.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leaking under the hand wash sink in the bathroom.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (102 F - Hot Holding); stuffed potatoes (102 F - Hot Holding) inside the hot box. As per operator they are using time but the form was not provided either the time was marked.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche is not identified as raw in the menu.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in oven.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container used as scoop in sugar container in dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at wooden cutting board in kitchen.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee water cup stored on preparation table in kitchen.
[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 stored over preparation table in kitchen.
[14-11-5] Equipment in poor repair. Observed ric gaskets torn across from stove.
[08B-38-4] Food stored on floor. Observed bag of table salt stored on floor in back storage area.
[14-69-4] Ice buildup in reach-in freezer in back storage area.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water reaching 128 F . Employee reheated water, final reading 168F.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reach in cooler at front counter.
[29-08-4] Plumbing system in disrepair. Observed leak in hand wash sink at front counter.
[25-05-4] Single-service articles improperly stored. Observed clean pots stored on floor in dry storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. observed wall near hand sink soiled with grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wc stored on wooden cutting board in kitchen.
[08B-27-4] Food placed in soiled container/equipment. Observed washed oranges stored in dirty box in reach in cooler at front counter.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 1 bottle of raid stored under mop sink in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk in ric across from stove. Operator was coached how to properly store RTE and RAW foods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed wooden cutting board in kitchen soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash stored in front of handwashing sink at front counter,
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spoon stored in handwashing sink at front counter.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche is not identified as a raw item .
[05-08-4] No probe thermometer provided to measure temperature of food products. Thermometer was provided.
[14-14-4] Nonfood-grade basting brush used in food. Observed paint brush stored on coffee machine at front counter. Operator was coached to get a food grade brush.