🪰89,998 violations tracked across 67 Florida counties

AVO MIAMI

5958 S DIXIE HWY STE B101, SOUTH MIAMI, FL 33143

License #2335776

70 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 24, 2026 · 21 findings · 6 critical
Complaint Full
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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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 24, 2026 shows 15 observation rows: 6 critical, 3 major, and 6 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?

AVO MIAMI 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: Administrative complaint recommended
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler: cooked pasta (45/46F - Cooling). As per cook, prepared the night before closing and placed into cooler inside of cooler.
  • [06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 tuna filets thawed in ROP.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
  • [41-10-4] Toxic substance/chemical improperly stored. Observed can of paint on dry food and single service rack. Observed sanitizer spray on coffee counter. Operator moved both items away from food and food contact.
  • [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.
  • [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm.
  • [10-08-5] Ice scoop handle in contact with ice. Observed ice scoop inside of ice at front counter.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry food rack. Operator had phone removed.
  • [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. Observed no form or kit; inspector provided via email.
  • [51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
  • [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/. Observed no CFM present; more than 4 employees on site.
  • [51-18-6] No copy of latest inspection report available. Observed no copy on site.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler drawers under grill; raw chicken over beef and salmon. Chef removed chicken from top drawers.
  • [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not marked on menu.
  • [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in walk in cooler: cooked pasta (45/46F - Cooling). As per cook, prepared the night before closing and placed into cooler. inside of cooler.
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