🪰1,203,697 violations tracked across 67 Florida counties

THE PLANTISSERIE

7316 NE 2 AVE, 102, MIAMI, FL 33138

License #2336169

76 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 13, 2026 · 15 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 13, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
15
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

THE PLANTISSERIE has some meaningful issues on record. Would you still eat here?

C record

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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
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad vegetarian (51F - Cold Holding) at front counter. As per employee prepared today less than 2 hours. Employee put ice for rapid cooling.
  • [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new employee hired less than 60 days Monica Garcia. Owner print form and discussed with employee and signed.
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task from preparing food to cleaning with wet cloths with sanitizer and continued to prep food, coached employee to discard soiled gloves and wash hands properly.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food.
  • [14-69-4] Ice buildup in reach-in freezers at storage.
  • [14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on top of prep table across cook line. Employee stored properly.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan soiled with dust at floor and wall at kitchen area.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a glass jar stored inside hand sink at kitchen. Employee removed.
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent and ceiling tile soiled with dust.
  • [38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above prep area kitchen.
  • [41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 400ppm); under prep table at kitchen. Employee prepared new solution, Recheck ; Sanitizer Bucket (Chlorine 100ppm).
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
  • [51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as a non seating and establishment has around 20 seats.
  • [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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