THE HEALTHY KITCHEN MIAMI

Name: THE HEALTHY KITCHEN MIAMI
Address: 8765 SW 132 ST, MIAMI, FL, 33176, US
Rating: 83.3

8765 SW 132 ST, MIAMI, FL 33176

License #2326862

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

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE HEALTHY KITCHEN MIAMI in MIAMI currently holds an InspectFL Health Score of 83.3 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 May 4, 2026. Across those visits, inspectors documented 32 total violations — 15 critical, 4 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.

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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.

Inspection Completed - No Further Action
[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 multiple foods stored inside reach in cooler next to dry storage and inside walk in cooler not properly date marked. As per operator foods were prepared over 24 hours prior to inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and prep areas.
[08B-38-4] Food stored on floor. Observed bag of onions stored on floor inside walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed spray hose at mop sink, no vacuum breaker.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dish areas.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of sugar underneath prep table in kitchen area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cut napa cabbage stored directly inside non food grade bag inside walk in cooler.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed grilled chicken (145F - Cooking) at prep table. As per employee chicken was finished cooking, employee unaware of proper cooking temperature for chicken. Coached employee on proper temperature, employee placed chicken inside of oven for final temperature grilled chicken (171F - Cooking).
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature on speed rack in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[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 unaware of proper cooking temperature for chicken. Coached employee on proper temperature.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed wedge of cheese wrapped inside non food grade paper towel on rack inside walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added bleach for final concentration Triple Sink (Chlorine 50ppm).
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed cabbage inside walk in cooler.

Inspection Completed - No Further Action
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked broccoli (45F - Cooling) inside walk in cooler, as per operator product was prepared 1 day prior to inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing a room temperature in kitchen on speed rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on shelf above prep table in kitchen.
[41-07-4] Container of medicine improperly stored. Observed bottles of vitamins stored on shelf above prep table in prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored on top of prep table near microwave.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed cabbage inside walk in cooler.
[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 cooked broccoli (45F - Cooling) inside walk in cooler, as per operator product was prepared 1 day prior to inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of sugar and quinoa in kitchen area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.

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