TINTA Y CAFE MIAMI SHORES

Name: TINTA Y CAFE MIAMI SHORES
Address: 9840 NE 2 AVE, MIAMI SHORES, FL, 33138, US
Rating: 9.9

9840 NE 2 AVE, MIAMI SHORES, FL 33138

License #2336730

☕ Café/Breakfast ℹ️

9.9 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 17 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TINTA Y CAFE MIAMI SHORES in MIAMI SHORES currently holds an InspectFL Health Score of 9.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 82 total violations — 14 critical, 17 major, 51 minor.

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Record snapshot

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The latest inspection on October 21, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

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Inspector notes

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Inspector notes linked where available

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TINTA Y CAFE MIAMI SHORES 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: Inspection Completed - No Further Action
[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 raw chicken bags stored above raw bacon containers at freezer at back kitchen.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn at coffee area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By front counter by coffee.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) front counter, employee prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen vents dusty.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor by back exit door across mop sink.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towel stored inside container with cilantro at front counter by steam table.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed squeeze bottle with soap at hand sink by cook line front counter not labeled. Employee labeled.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[21-10-4] Soiled dry wiping cloth in use. At coffee station.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container not labeled at coffee station. Employee labeled.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning station and proceeded to prepared food with same gloves. Coached employee to wash hands properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork ziplock stored above an open box with RTE beef empanadas at reach in freezer at back kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Fabricio Vianna expired.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back prep and dish areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage 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 top of prep cooler across from cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in back prep area and next to cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at front counter.
[41-07-4] Container of medicine improperly stored. Observed container of icy hot stored over prep cooler in back prep area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and continue to prep food without changing gloves and washing hands.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at cook line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of basil and cilantro next to steam table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) inside reach in cooler across from cook line. Operator adding product to TPHC form.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) in kitchen area. Operator remade bucket for final concentration Sanitizer Bucket (Chlorine 100ppm).
[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 tuna salad not date marked stored inside reach in cooler at front counter. As per operator product was prepared 4 days prior to inspection. Operator labeled product.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ware washing area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored above prep table across three compartment sink.
[08B-38-4] Food stored on floor. Observed a box of milk stored on floor under empanadas display front counter. Observed cooking oil container stored on floor by mop sink area.
[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 handle touching flour and sugar. By three compartment sink. Employee stored correctly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled by front counter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup (125F - Hot Holding); mash potatoes (118F - Hot Holding), as per operator less than 2 hours. Manager Reheated; Recheck bean soup (165F - Reheating); mash potatoes (178F - Reheating).
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm); manager put more water, Recheck Triple Sink (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 400ppm); manager prepared new solution Recheck Sanitizer Bucket (Chlorine 100ppm) by front counter.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Observed new employee Juan hired less than 60 days.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter on the prep table near cook line with time but no written plan provided. Provided to manager.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Diego Aguirre and Carlos Santamarina expired.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Operator started clean up the machine.
[36-36-4] Ceiling tile missing. Observed at ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at dishwasher area and preparation area heavily dusty.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean trays not inverted at storage dry condiments area. Operator inverted during inspection.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean cups stored inside a plastic container stored on floor. Operator stored correctly during inspection.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed at bathrooms.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Coached operator to set up three compartment sink until dishmachine is functioning properly.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided by email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at cook line soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers above three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At mop sink area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar stored inside container at coffee station not labeled and Salt stored inside a container at cook line not labeled. Operator labeled during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink near dishwasher area. Operator provided paper towel during inspection.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink near dishwasher area.