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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAN VILLA ASIAN FUSION in MIAMI currently holds an InspectFL Health Score of 5.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 80 total violations — 7 critical, 23 major, 50 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 26, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SAN VILLA ASIAN FUSION has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [16-07-4] Accumulation of debris in three-compartment sink.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice in steam table at 98 f was reheated to 165 f
- [05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
- [05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- [05-10-4] Probe thermometer not used to ensure proper food temperatures.
- [10-20-4] In-use tongs stored on equipment door handle between uses.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- [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.
- [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.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
- [21-10-4] Soiled dry wiping cloth in use.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves soiled.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- [36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of old food particles, under all kitchen equipment.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout kitchen area.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen shelves soiled throughout inside.
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