Diced
Last inspected: Feb 6, 2026
90
Score
Public records show nine inspections at Diced stretching back to 2022. On Feb 6, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded three times.
Restaurants in Doral average 73, so Diced is doing better than most peers. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures. - From follow-up inspection 2026-02-06: At time of callback inspection observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures. Operator bias coached and provided with form. **Time Extended**
03F-10-5
90
Feb 5, 2026
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0ppm.
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (52F - Cold Holding); raw shrimp (58F - Cold Holding); marinated steak (59F - Cold Holding); cut tomatoes (58F); raw beef (56F - Cold Holding); mozzarella (58F - Cold Holding); corn salad (54F - Cold Holding); sour cream (58F - Cold Holding); cut lettuce (59F - Cold Holding); chilli chicken sauce (56F - Cold Holding); vegan garlic cilantro (58F - Cold Holding) at walk in cooler unit, as per management and stickers from prior day.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container with cilantro sauce and not time marking, staff voluntarily discarded items.
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed trays containing various sauces on 4 hr time and staff unable to provide written procedures.
03F-10-5
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 walk in cooler unable to hold safe temperature 41°F or below, actual temperature 58°F.
14-74-7
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm
21-08-4
39
Jul 31, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack rear kitchen.
24-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
86
Jan 14, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at handwashing sink next to walk in cooler entrance. Manager removed the bucket. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC return over 3 compartment sink area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed bat front counter prep table reach in cooler.
14-09-4
Basic - Food stored on floor. Observed sugar bag stored on the floor by walk in cooler entrance, staff moved sugar to a rack. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm, staff refill all buckets with new solution, tested at 400ppm. **Corrected On-Site**
21-08-4
74
Sep 6, 2024
Routine - Food
3 critical violations. 1 major violation. 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 ( (120F - Hot Holding); steak (98F - Hot Holding), as per manager less that two hours. Staff removed items and placed food on flat top grill to reheat to 165°F. chicken 2nd Temp. (178F-hot Holding ); steak 2nd Temperature (169F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter installed at mop sink with not vacuum breaker installed.
29-42-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer three compartment in sink at 0ppm. Staff change sanitizer container, tested at 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooking grilled with excess old food residue attached. Observed can opener blade soiled.
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm. Staff provided new solution, tested at 200ppm. **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout preparation tables at kitchen rear.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents and returns soiled/dusted all throughout kitchen preparation area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots not inverted at rack by walk in cooler entrance. Staff inverted pot. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed serving/cooking utensils stored not handle first at rack by walk in cooler entrance. Staff placed utensils in a new container inverted. **Corrected On-Site**
24-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers not properly air-dried at rack by walk in cooler entrance.
24-08-4
Basic - Food stored on floor. Observed two buckets of marinate sauces stored on floor by walk in cooler entrance. Staff placed buckets on the rack. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed several food containers with old labels stuck at rack by walk in cooler entrance.
16-46-4
39
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm). Manager adjusted concentration and made a new bucket of sanitizer solution Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
41-27-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how to calibrate probe thermometer. Coach manager on proper calibration method and provided handout. **Corrected On-Site**
53A-14-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at standing reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket stored on prep table next to cutting board. Manager removed and stored onto shelf. **Corrected On-Site**
21-44-1
67
Aug 30, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Mar 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Water bottle for grill no identified.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floors not constructed to be easily cleanable. Prep area in the back.
36-12-4
Basic - Food stored on floor. Observed two bags with rice stored on prep area' s floor.
08B-38-4
78
Aug 25, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some certificates not completely filled in with all required information
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener
22-02-4
Intermediate - No soap provided at handwash sink. Observed in back kitchen sink. Employee refilled dispenser **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair in back area of kitchen
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in freezer soiled. Employee wiped down freezer **Corrected On-Site**
23-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
64
Frequently Asked Questions
When was Diced last inspected?
The most recent health inspection at Diced on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Diced?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Diced.
How does Diced compare to other restaurants in Doral?
Diced most recently scored 90 out of 100, which is higher than the Doral average of 73.
Has Diced's inspection record improved over time?
Yes. Recent inspections at Diced have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Diced 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 Diced inspected?
Based on the inspection history on file, Diced is inspected around three times per year on average.
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