Fiore Caffe
Last inspected: Sep 12, 2025
41
Score
Fiore Caffe appears in inspection records 10 times, starting in 2022. Fiore Caffe was last inspected on Sep 12, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded five times.
By comparison, the average Miami facility scores 74, putting Fiore Caffe on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Sep 12, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
12A-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed most employees cellular phones on top of food preparation table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove top.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Single-service articles improperly stored. Observed most Take out utensils, not stored Inverted.
25-05-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Stored food not covered. Observed Sauce inside waking cooler not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
41
Aug 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Corrected On-Site** - From follow-up inspection 2025-08-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-08-12: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-08-12: **Time Extended**
21-12-4
82
Aug 11, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects found observed 2 fays Flying around dining hall. Not touching any food, preparation items. **Warning**
35A-02-7
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Kitchen, food, workers, Not changing gloves after changing task.
12A-09-4
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. **Corrected On-Site**
11-26-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees personal belongings in food preparation area.
40-06-5
55
Feb 14, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Sep 6, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. **Corrected On-Site**
53B-01-5
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
64
Feb 23, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 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. **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
05-10-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Corrected On-Site**
16-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
50
Sep 21, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
74
Jun 29, 2023
Food-Licensing Inspection
2 major violations. 4 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
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
67
Sep 19, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
41
Jul 11, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. By the cook line. **Corrected On-Site**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Kitchen floor. **Corrected On-Site**
36-73-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
82
Frequently Asked Questions
When was Fiore Caffe last inspected?
The most recent health inspection at Fiore Caffe on file is from Sep 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Fiore Caffe?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Fiore Caffe.
How does Fiore Caffe compare to other restaurants in Miami?
Fiore Caffe most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Fiore Caffe's inspection record improved over time?
Results have been roughly steady. Inspections at Fiore Caffe have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fiore Caffe 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 Fiore Caffe inspected?
Based on the inspection history on file, Fiore Caffe is inspected around three times per year on average.
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