MIRI'S CAFE

Name: MIRI'S CAFE
Address: 3915 ALTON RD, MIAMI BEACH, FL, 33140, US
Rating: 67.1

3915 ALTON RD, MIAMI BEACH, FL 33140

License #2321985

☕ Café/Breakfast ℹ️

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2025 · 10 findings · 0 critical

Routine - Food

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

MIRI'S CAFE in MIAMI BEACH currently holds an InspectFL Health Score of 67.1 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 September 22, 2025. Across those visits, inspectors documented 56 total violations — 5 critical, 15 major, 36 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 September 22, 2025 shows 10 observation rows: no critical rows, 4 major, and 6 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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MIRI'S CAFE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-11-4] Floors not maintained smooth and durable. Observed floor in disrepair.
[08B-38-4] Food stored on floor. Observed bag of onion on the walk in cooler floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in coolers shelving is rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust and grease on the wall behind the oven.
[29-03-4] Water draining onto floor surface.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands inside 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is solid .
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used to rinse towels.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed chemical products in spray bottles spray bottles without labels.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container used to dispense corn bread .
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed accumulation of grease residue on oven handle.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking coffee inside the 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 cell phone on prep table. Employee moved it.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraints.
[08B-38-4] Food stored on floor. Observed pasteurized eggs in plastic containers on walk in cooler floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease on the kitchen wall.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his body and then, engaged in food preparation without washing his hands . Employee washed his hands .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream at 47.4 F left on the top of the cooler for approximately 30 minutes as per employee. Employee moved it to inside the cooler .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled .
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scrubbing inside the hand sink. Owner moved it.