LAVKA

Name: LAVKA
Address: 766 SW 1 CT UNIT 4, MIAMI, FL, 33130, US
Rating: 73.1

766 SW 1 CT UNIT 4, MIAMI, FL 33130

License #2338356

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAVKA in MIAMI currently holds an InspectFL Health Score of 73.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 8 major, 13 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-38-4] Food stored on floor. Observed plastic containers of orange juice on floor at WIC. Containers were removed .
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP on salmon, branzino, dry meats, salo, and beef with no HACCP approved. Coached chef on correct procedures.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed grab and go packages of beef, dry meats, salo, and waffle cake missing name of establishment at deli section.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS near WIC. Paper was provided.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at plates stored at ware ware washing area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ivanna, Misha, Jonathan, Nika with no proof of training.

Warning Issued
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her hair and then handled clean utensils at the front prep counter. Cached manager on correct procedure.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging being done on soft cheese, raw pork, and salo. Products are kept in ROP packaging for 5 days. Coached manager on correct procedure.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes, caldrons, and food containers on shelves located in the ware-wash area, not stored inverted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of the walk in cooler found to be soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a bottle of soap and sponge inside the handwashing sink located in the ware-wash area. Observed the handwashing sink located in the front counter area with food debris inside drain strainer.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged for grab and go cabbage salad, salo, and dumplings with no date of production and address of establishment at front mini market area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall of the hand wash sink and prep counter, in the dry store area in front of walk in cooler to be soiled.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[41-10-4] Toxic substance/chemical improperly stored. Observed in the ware-wash area, on top of the shelving units next to clean food containers and plates a bottle of soap.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer, located across of front line prep area, ROP pork stored over pasta and bread.

Community reaction

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.

Community pulse