NEW CANTON
1825 SW 8 ST, MIAMI, FL 33135
License #2300943
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Mixed Health Record
How is this score calculated? → 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.
NEW CANTON in MIAMI currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 16 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 3, 2026 shows 16 observation rows: 3 critical, 2 major, and 11 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
Open the place or verify the recordSee the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- [13-03-4] Employee with no hair restraint while engaging in food preparation.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of all kitchen shelves throughout the kitchen.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- [36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of soil behind all kitchen, work tables, refrigerators, coolers, and fryers.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
- [08B-47-4] Food not stored at least 6 inches off of the floor. Observed containers of soy sauce on kitchen floor.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen reaching cooler with accumulation of food debris.
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- [16-07-4] Accumulation of debris in three-compartment sink.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [41-07-4] Container of medicine improperly stored. Observed bottles of vitamins on top of kitchen shelves.
- [21-10-4] Soiled dry wiping cloth in use.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
- [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.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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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.
Would you eat here?
NEW CANTON has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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