THE PLANTISSERIE

Name: THE PLANTISSERIE
Address: 7316 NE 2 AVE, 102, MIAMI, FL, 33138, US
Rating: 84.3

7316 NE 2 AVE, 102, MIAMI, FL 33138

License #2336169

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE PLANTISSERIE in MIAMI currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 5 major, 10 minor.

How to read this page

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.

Read latest inspection ↓ Open 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 January 26, 2026 included 2 critical violations, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (125F - Hot Holding),cooked quinoa (130F - Hot Holding) at steam table, as per employee prepared less than 2 hours. Employee took to oven to reheat.
[14-69-4] Ice buildup in reach-in freezer at kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under three compartment sink. Employee prepared new solution. Recheck; Sanitizer Bucket (Chlorine 100ppm)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by kitchen table.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates not inverted at storage.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with bleach and another spray bottle with windex not labeled at three compartment sink. Employee labeled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed inside mop bucket at mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by kitchen.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher has not received adequate training for how to set up three compartment sink.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up correctly and clean dishes.
[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 two employees Mariano and Tania hired less than 60 days. Provided form to manager, printed and signed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen, employee go to front counter and came back to kitchen with same gloves. Coached employee to discarded gloves and proceeded to wash hands properly.

Community reaction

What do locals think?

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Community pulse