Cafe Vinales
Last inspected: Jan 14, 2026
82
Score
Across the available record, Cafe Vinales has eight inspections on file, the first dated 2022. On Jan 14, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 14 violations earlier on.
When inspectors have written things up, “reach-in cooler freezer interior has accumulation” has been the most frequent reason, cited three times.
The city-wide average for Miami sits at 74, putting Cafe Vinales on the better side of that line. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - 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 raw white fish and raw salmon stored in a flip-top reach-in cooler under reduced oxygen packaging. Product labeling indicated that the fish must remain frozen until time of use; however, the products were no longer frozen. Discussed and coached employee in proper methods. Employee removed fish from the package. **Corrective Action Taken**
06-09-1
Basic - Reach-in cooler freezer interior has accumulation of soil residues, located at preparation kitchen.
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line shelves.
24-05-4
82
Aug 4, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw chicken, changed gloves without washing hands. Discussed and coached employee to maintain hygiene while handling raw chicken. Employee washed hands.
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at parking lot are.
29-34-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer interior soiled, located at preparation kitchen.
22-16-4
Basic - Self-closing device on bathroom door disconnected/broken in woman's bathroom.
32-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line window.
24-05-4
Basic - Equipment in poor repair. Observed cooking line reach in cooler gaskets torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
50
Mar 31, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu. **Warning** - From follow-up inspection 2025-03-31: Observed undercooked eggs not identified on menu. **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-31: Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter. **Warning** - From follow-up inspection 2025-03-31: Observed housebibb stored in hand sink at front counter; at callback. **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed absorbent ceiling tiles throughout establishment. **Warning** - From follow-up inspection 2025-03-31: Observed absorbent ceiling tiles throughout establishment; at callback. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area. **Warning** - From follow-up inspection 2025-03-31: Observed tiles in disrepair in warewash area; at callback. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine. **Warning** - From follow-up inspection 2025-03-31: Observed soiled gaskets in reach in coolers and ice machine. Observed soiled hood system; at callback. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed tamales and dough in reach in across stove not covered. **Warning** - From follow-up inspection 2025-03-31: Observed tamales and dough in reach in across stove not covered; at callback. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area. **Warning** - From follow-up inspection 2025-03-31: Observed wiping cloths on oven door in warewash area at callback. **Time Extended**
21-12-4
58
Jan 29, 2025
Routine - Food
4 critical violations. 9 major violations. 13 minor violations.
View 26 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above tomatoes in crate. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked chicken soup. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). As per operator, desserts were placed in cooler the night before. Operator turned down temperature in reach in cooler. **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to verbally tell inspector what temperature to cook chicken to. Inspector went over with cook. **Corrective Action Taken** **Warning**
53B-15-4
Intermediate - Equipment drain line draining into handwash sink. Observed housebibb stored in hand sink at front counter. **Warning**
31A-10-4
Intermediate - 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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.observed undercooked eggs not identified on menu. **Warning**
02B-01-5
Intermediate - 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 5 employees present with no manager during inspection. **Warning**
53A-05-6
Intermediate - 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. Inspector provided via email. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing birthdate and trainer certificate number for Brent and Zulema. **Warning**
53B-10-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brent and Zulema; 01-28-25. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled.observed bottle no label in warewash area. **Warning**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooler where glasses are stored in bar area. **Warning**
22-16-4
Basic - Stored food not covered. Observed tamales and dough in reach in across stove not covered. **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Observed soiled gaskets in reach in coolers and ice machine. **Warning**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup used as scoop in cereal bin. **Warning**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed absorbent ceiling tiles throughout establishment. **Warning**
36-37-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board on floor in warewash area. **Warning**
24-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in at lobby with ambient temperature of 46/50F. The following tcs foods stored in upper region: tres leches (46F - Cold Holding); flan (46F - Cold Holding). The following foods stored in bottom: rice pudding (42F - Cold Holding); chocolate cake (42F - Cold Holding); cheese (40F - Cold Holding) **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soda can stored above three sink. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several associates prepping food with bracelets on. **Warning**
13-07-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair in warewash area. **Warning**
36-17-5
Basic - Food stored on floor. Observed oil on floor in warewash area. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top utensils in water 120F. **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on dry dish rack in warewash area. **Warning**
21-12-4
12
Sep 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored inside the reach in cooler, located at cooking line. Employee removed items and placed them correctly. **Corrected On-Site**
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
14-11-5
74
Mar 11, 2024
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Pesticides and spray lubricants stored over single service items in office
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers installed on hose lines at triple sink and in prep room next to walk in cooler
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under cook line. 200+ppm
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef stored over produce. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink laying in well
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler between cook line and prep/coffee area cut tomatoes (53F - Cold Holding); cut lettuce (53F - Cold Holding)
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl being used as a scoop in cooked rice on cook line
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in prep room
14-05-4
Basic - 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. Partially thawed fish in sealed packaging bearing thawing requirements
06-09-1
Basic - Floor tiles missing and/or in disrepair. Multiple cracked tiles behind front counter
36-17-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp being thawed on shelf next to cook line. Operator moved to refrigeration **Corrected On-Site**
06-01-5
32
Jan 18, 2024
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - 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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Aug 17, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside the small reach in cooler: chopped tomatoes (49F - Cooling) as per operator food was prepared last night and stored inside the each in cooler.
03D-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located by the hand sink in the kitchen area.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling); cooked beef (46F - Cooling) stored in the walk in cooler as per label food was cooked on 08/15/22, operator discarded food. **Repeat Violation**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces inside the cook line cooler located across from fryers.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cooling); cooked beef (46F - Cooling) stored in the walk in cooler as per label food was cooked on 08/15/22, operator discarded food. Observed inside the small reach in cooler: chopped tomatoes (49F - Cooling) as per operator food was prepared last night and stored inside the each in cooler. **Repeat Violation**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a wiping cloth stored inside the hand sink located at the front counter area.
31A-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen and dining area. **Repeat Violation**
36-32-5
Basic - Floor tiles missing and/or in disrepair. Dishwasher area.
36-17-5
Basic - Reuse of single-service or single-use articles. Observed tamarind and pineapples stored in milk bottles inside glass door reach in cooler located at the front counter.
25-32-4
35
Frequently Asked Questions
When was Cafe Vinales last inspected?
The most recent health inspection at Cafe Vinales on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Cafe Vinales?
Across the inspection record, “reach-in cooler freezer interior has accumulation” has been cited three times, more than any other issue at Cafe Vinales.
How does Cafe Vinales compare to other restaurants in Miami?
Cafe Vinales most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Cafe Vinales' inspection record improved over time?
Yes. Recent inspections at Cafe Vinales have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cafe Vinales means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Vinales inspected?
Based on the inspection history on file, Cafe Vinales is inspected around two times per year on average.
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