Cane a Sucre-Downtown
Last inspected: Nov 3, 2025
58
Score
Going back to 2022, Cane a Sucre-Downtown has eight inspections in the public record. Inspectors last stopped by on Nov 3, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
“Cold holding equipment not maintained in good repair” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Miami average 74, so Cane a Sucre-Downtown trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored inside hand wash sink front counter area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 70°f located near coffee machine front counter. Operator discarded the water solution during inspection. **Corrected On-Site**
10-07-4
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. Ice machine and reach in cooler in disrepair located front counter area and kitchen.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen. **Repeat Violation**
36-17-5
58
Jul 18, 2025
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - 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. The employee was taught how to wash hands properly.
12A-10-4
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 - 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 - Handwash sink used for purposes other than handwashing. Observed metal sponge inside hand wash sink front counter area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom. Operator provided during inspection.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angeles Fandos.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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 reachin cooler and ice machine in disrepair. **Corrected On-Site**
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen near.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove, flat grill, reach in cooler kitchen.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
32
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Sep 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. Located front counter area and kitchen. - From follow-up inspection 2024-09-16: Still observed. **Time Extended**
14-74-7
95
Jul 17, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
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 - 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 - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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. Located front counter area and kitchen.
14-74-7
64
Sep 18, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (85F - Hot Holding) less than four hours. Operator reheat the milk (172F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed cups stored inside hand wash sink front counter area. Operator removed during inspection. **Corrective Action Taken**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Ice machine located front counter area.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Reach in cooler near dishwasher machine in disrepair.
14-11-5
Basic - Food stored on floor. Observed plastic containers with cook oil and bag of onions stored on floor kitchen.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Prep table rust located near dishwasher machine.
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 85°f next to coffee machine. Operator discard the water during inspection.
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cool near cook line area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
21-12-4
43
Feb 6, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm.
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored directly grocery plastic bag. Located reach in cooler kitchen.
14-31-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Steeve, Augusta more than 60 days.
53B-13-5
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Ice machine in disrepair and reach in cooler kitchen.
14-11-5
Basic - Food stored on floor. Bag of onions and plastic containers with cook oil located kitchen. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Sugar container near coffee machine. Operator stored properly. **Corrected On-Site**
08B-12-5
41
Aug 8, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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 - Handwash sink not accessible for employee use at all times. Observed coffee cup inside hand wash sink near coffee machine. Operator removed during inspection. **Corrected On-Site**
31A-09-4
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 cooler front counter area in disrepair.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed plastic containers with cook oil and bag of onions stored on floor kitchen near oven.
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen.
29-49-6
67
Frequently Asked Questions
When was Cane a Sucre-Downtown last inspected?
The most recent health inspection at Cane a Sucre-Downtown on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Cane a Sucre-Downtown?
Across the inspection record, “cold holding equipment not maintained in good repair” has been cited six times, more than any other issue at Cane a Sucre-Downtown.
How does Cane a Sucre-Downtown compare to other restaurants in Miami?
Cane a Sucre-Downtown most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Cane a Sucre-Downtown's inspection record improved over time?
No. Recent inspections at Cane a Sucre-Downtown have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cane a Sucre-Downtown means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cane a Sucre-Downtown inspected?
Based on the inspection history on file, Cane a Sucre-Downtown is inspected around two times per year on average.
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