TIFFANYS LATIN RESTAURANT

Name: TIFFANYS LATIN RESTAURANT
Address: 7400 SW 42 ST, MIAMI, FL, 33155, US
Rating: 44.8

7400 SW 42 ST, MIAMI, FL 33155

License #2315641

🫔 Latin American ℹ️

44.8 Grade F / 100

Failing Health Score

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Latest inspection

October 10, 2025 · 16 findings · 3 critical

Routine - Food

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Usually lower-risk context.

Quick take

TIFFANYS LATIN RESTAURANT in MIAMI currently holds an InspectFL Health Score of 44.8 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 October 10, 2025. Across those visits, inspectors documented 84 total violations — 15 critical, 20 major, 49 minor.

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Record snapshot

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The latest inspection on October 10, 2025 shows 16 observation rows: 3 critical, 2 major, and 11 minor.

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Inspector notes

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TIFFANYS LATIN RESTAURANT 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink near three compartment sink. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at the kitchen prep table with cut marks and no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag store next bag of onions in back storage area.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor at the cook line soiled.
[08B-38-4] Food stored on floor. Observed bucket of flour on floor in back storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located at sandwich prep station with soiled gaskets.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in back storage are with rusted shelves.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled aprons stored next to bag of onions in back storage area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at the main cook line not stored in chlorine sanitizing solution. Operator removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several clear squeeze bottles containing oil and sauces with no label located across the cook line.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on prep table located across the cook line. As per operator, it has been there no more than half an hour ago. Operator placed inside reach in cooler for rapid cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) near sandwich prep station. As per operator, product was placed there no more than two hours ago. Operator placed item inside reach in freezer for rapid cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed bucket of chlorine sanitizer on floor underneath hand wash sink. Operator removed.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed pap er towel dispenser unable to dispense paper towels located next to three compartment sink.

Disposition: Warning Issued
[25-05-4] Single-service articles improperly stored. Observed plates by the 3 compartment sink not inverted.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Observed personal item on top an onion bag by the 3 compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the preparation area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole ceiling in preparation area.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in dirty rack above 3 compartment sink.
[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 equipment is not maintaining right temperature.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at the unisex bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at the sandwich station not longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed open water stored above preparation table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored in preparation table at the sandwich station.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with grease next to the stove.
[08B-38-4] Food stored on floor. Observed boxes of oil and Manteca stored in the floor by the 3 compartment sink. Operator placed them at least 6 inches off the floor.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed Ice scoop in dirty container.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Spoon handle on top of the sugar at the front counter.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in cooler units.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed a spoon stored inside a plastic container not inverted.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed Floor cleaner stored on preparation table next to slicer machine.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the front counter.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a sugar container at the front counter not labeled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then handled food and clear equipment without removing gloves and washing hands. Employee was coached.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed garbage bags used to cover food in the reach in freezer.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored above plantains in the reach in cooler. Operator reorganized the food.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on preparation table. As per operator less than 2 hours.ago.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomatoes (52 F - Cooling); lettuce (51 F - Cooling)as per operator they cut tomatoes at 7:00 am and at 1:00 am did not reach 41°F. Stop sale was issued.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tomatoes (52 F - Cooling); lettuce (51 F - Cooling)as per operator they cut tomatoes at 7:00 am and at 1:00 am did not reach 41°F. Stop sale was issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk at 127°F at the front counter. Employee reheated the milk to 169°F.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaner solution stored on preparation table and also on the floor.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open bottle of milk not date marked. Operator was advised to date marked the milk after 24 hours in use. Also observed sliced cheese and sliced ham not date marked.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee did not have knowledge how to sanitize utensils.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink located at the front counter and also at the bathroom.
[31B-03-4] No soap provided at handwash sink. Observed at the front counter.
[14-14-4] Nonfood-grade basting brush used in food. Obama metal brush at the coffee station.
[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 Gerika Espinal working over 6 months.
[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 food cooked over 24 hours not date marked.