Dilectus Restaurant
Last inspected: Dec 11, 2025
41
Score
Public records show six inspections at Dilectus Restaurant stretching back to 2022. The newest entry in the record is dated Dec 11, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
Dilectus Restaurant's latest score of 41 falls below the Miami average of 74. This restaurant has more on its record than most do.
6
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 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. Observed Dishwasher (Quaternary 0ppm).
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves or washing hands. Instructed employee on proper method. **Repeat Violation**
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Repeat Violation**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at reach in cooler near 3 compartment sink at kitchen.
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at handsink by exit door at kitchen.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler near 3 compartment sink .
22-16-4
Basic - Ice buildup at walk-in freezer. **Repeat Violation**
14-69-4
41
Oct 7, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing gloves. Instructed employee on proper procedures.
12A-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk in cooler shelves rusted .
14-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup at walk in freezer .
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed container with milk not stored stored at least 6 inches off of the floor at walk in cooler. Employee picked up. **Corrected On-Site**
08B-47-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
58
Feb 28, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Sep 12, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above sliced ham and cheese inside walk in cooler. Operator placed raw eggs under neath ready to eat products. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink next to three compartment sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near cook line. Operator restocked. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing glass cleaner near bar area not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board located across cook line marks and no longer cleanable.
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under brown cutting board located up across cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside unisex employee bathroom.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of white cutting board located near prep station. Operator removed. **Corrected On-Site**
21-12-4
47
Jan 18, 2024
Food-Licensing Inspection
No violations found.
100
Nov 28, 2022
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (95 F - Hot Holding); rice (101 F - Hot Holding); chicken (86 F - Hot Holding); beans (107 F - Hot Holding) as per operator food was placed around 12. They placed food inside the oven. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked pasta. Operator placed chicken at the bottom of the reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing kitchen utensils at the Dishwasher (Chlorine 0ppm). Operator sets up triple sink at the time of the inspection. **Warning**
22-45-4
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. Observed Dishwasher (Chlorine 0ppm). **Warning**
22-41-4
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/ **Warning**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.test kit expired 01/2022. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink located at the dining area. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Danilo Morejon 6 months. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed at the hand wash sink at the dining area. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the kitchen. Operator removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84° F . Operator removed the water. **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting table at the preparation table. **Warning**
14-09-4
Basic - Dumpster overflowing garbage. **Warning**
33-14-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer by the walk in cooler. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of a dirty tray. **Warning**
10-12-5
17
Frequently Asked Questions
When was Dilectus Restaurant last inspected?
The most recent health inspection at Dilectus Restaurant on file is from Dec 11, 2025. The public record contains six inspections in total.
What is the most common violation at Dilectus Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Dilectus Restaurant.
How does Dilectus Restaurant compare to other restaurants in Miami?
Dilectus Restaurant most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Dilectus Restaurant's inspection record improved over time?
Yes. Recent inspections at Dilectus Restaurant have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Dilectus Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dilectus Restaurant inspected?
Based on the inspection history on file, Dilectus Restaurant is inspected around two times per year on average.
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