HONEST ROOTS

Name: HONEST ROOTS
Address: 10437 NW 41 ST #12, DORAL, FL, 33178, US
Rating: 66

10437 NW 41 ST #12, DORAL, FL 33178

License #2331932

66 Grade F / 100

Failing Health Score

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Latest inspection

January 5, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HONEST ROOTS in DORAL currently holds an InspectFL Health Score of 66 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 January 5, 2026. Across those visits, inspectors documented 68 total violations — 7 critical, 18 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 22, 2025

The latest inspection on January 5, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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HONEST ROOTS 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board next to dishwasher with deep groove marks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at kitchen area engaging in food preparation without a proper hair restraint.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three tongs on oven handle at cook line. Tongs were removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle on hose at three compartment sink soiled with debris.
[01B-07-4] Food with mold-like growth. See stop sale. Observed cut tomatoes at reach in cooler with mold like substance.chef threw product away.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed drinking ice in handwashing sink next to dishwasher.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at entrance to kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at green cutting board and long white cutting board at kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[08B-38-4] Food stored on floor. Observed box of limes stored on floor near back exit door and plastic containers of vinegar and oil under oven at cookline. Coached manager on correct procedure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket soiled at unit under rice cookers.
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at reach-in cooler in dry storage area at hallway.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at entrance to kitchen and storage space near back exit door.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe pd raw chicken over raw salmon at reach-in cooler across from cookline. Manager rearranged products according to cooking temperatures.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager not knowing the minimum cooking temperature of chicken. Coached manager on correct temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink at kitchen with reusable ice pack inside.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of DW soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent over cook line soiled.
[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 three reach-in coolers at cook line not keeping food cold. Observed temperature over 41F. Operator was informed and he ordered new equipment. TCS food was discarded from equipment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open quart container used as drinking vessel on cook line.
[14-11-5] Equipment in poor repair. Observed door handle at reach in cooler at cook line and door handle to standing double door at reach in cooler in disrepair.
[08B-38-4] Food stored on floor. Observed plastic bottles of oil and case of lemons stored on floor under oven.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in freezer soiled at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line.
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed no light in RIC at storage area and in reach in cooler at cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with a chlorine solution of 0 ppm.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish filets in zip lock bags stored over frozen blueberries in reach in freezer in storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy cream (56F - Cold Holding); cooked potatoes (78F - Cold Holding); cut tomatoes (78F - Cold Holding); pomodoro sauce (67F - Cold Holding); pomodoro sauce (48F - Cold Holding); beef patties (53F - Cold Holding); sliced ham (53F - Cold Holding); at reach-in coolers at cook line. As per chef, more than 4 hours. Products were discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (56F - Cold Holding); cooked potatoes (78F - Cold Holding); cut tomatoes (78F - Cold Holding); pomodoro sauce (67F - Cold Holding); raw beef (52F - Cooling); pomodoro sauce (48F - Cold Holding); raw beef patties (53F - Cold Holding); sliced ham (53F - Cold Holding); at reach-in coolers at cook line. As per chef, more than 4 hours. Products were discarded.
[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 cutting boards at cook line heavily stained.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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 several employees without food handler training : Alma, Rafael, Christian, Yenny and Daniela lack food handlers certification.
[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 cooked tomatoes not date marked. As per person in charge, cooked last Saturday. Coached staff on correct date marking procedures.

Disposition: Met Inspection Standards
[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 processed reduced oxygen packages of diced raw tuna, not removed from packaging prior to thawing, stored in reach in cooler. Chef began to remove raw tuna from ROP packaging.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in cooler located across from fryer station.
[36-22-4] Floor area(s) covered with standing water located under kitchen dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler located at pizza prep station, across from pizza oven. Chef cleaned reach in cooler gaskets. Observed soiled hood filters above kitchen cookline.
[29-49-6] Standing water in bottom of reach-in-cooler located across from kitchen cookline. Chef began to wipe and remove water from bottom of reach-in-cooler.
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Observed heavily stained cutting boards at kitchen prep coolers.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "sunny side eggs" offered on breakfast menu, no asterisks or symbol indicating that menu item is covered by the consumer advisory.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection for kitchen dish machine that uses chlorine solution as a sanitizer.
[16-36-4] No color/concentration comparison chart available for quaternary chemical test kit used to check sanitizer at 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 some food employee certificates expired as of September 2023 by Florida Restaurant and Lodging Association.