Doce Provisions
Last inspected: Apr 10, 2025
50
Score
Doce Provisions has been inspected five times since 2022. The most recent visit was on Apr 10, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
When inspectors have written things up, “walk-in cooler/freezer shelves with rust” has been the most frequent reason, cited five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
5
Inspections
0
Critical latest
5
Major latest
4
Minor latest
Inspection History
Apr 10, 2025
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk in cooler door gasket.
23-03-4
50
Jan 16, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers. **Warning**
12A-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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
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. Most kitchen employees hire over 60 days with no employee training. About 5 employees hired over 60 days. **Warning**
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen cooks. **Warning**
13-03-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 86 seating hotel license says 20 / inside 20 seats and outside 66 seats. **Warning**
51-09-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being Thawed in standing water. **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
33
May 9, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
24-07-4
70
Feb 28, 2024
Routine - Food
2 critical violations. 7 major violations. 5 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter making mojito, touched lemon with bare hand. Operator educated waiter. **Corrected On-Site**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was educated on proper hand washing. **Corrected On-Site**
12A-07-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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. Provided Operator with the Food Reporting Agreement, not all employees were able to sign by completion of inspection. Operator will have all others sign by next routine inspection. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made Sunday not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
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. Provided operator with the Vomiting and Diarrhea clean up form.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine dishwasher. Operator obtained some strips. **Corrected On-Site**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed towels at location. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator obtained thermometer. **Corrected On-Site**
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils in large bin presented food contact surfaces up.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors.
24-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Mahi-mahi left out to thaw. Operator removed and stored in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
29
Aug 17, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice at 118F hot holding inside rice cooker. According to the chef prepared about 2 hours ago, Chef put rice inside oven to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container wit raw shrimp stored above a container with water crest inside reach in cooler. Manager stored shrimp on top shelf under ready to eat food. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on hand sink next to dish machine. Manager provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed on hand sink next to dish machine. Manager provided soap. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 110F on top of preparation table next to stove. Chef put utensils in water on top of stove to heat up. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler **Repeat Violation**
14-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
52
Frequently Asked Questions
When was Doce Provisions last inspected?
The most recent health inspection at Doce Provisions on file is from Apr 10, 2025. The public record contains five inspections in total.
What is the most common violation at Doce Provisions?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited five times, more than any other issue at Doce Provisions.
How does Doce Provisions compare to other restaurants in Miami?
Doce Provisions most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Doce Provisions' inspection record improved over time?
Results have been roughly steady. Inspections at Doce Provisions have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Doce Provisions 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 Doce Provisions inspected?
Based on the inspection history on file, Doce Provisions is inspected around two times per year on average.
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