Ihc Employees Cafeteria
Last inspected: Aug 15, 2025
55
Score
Ihc Employees Cafeteria has been inspected five times since 2022. The most recent report on file is from Aug 15, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded four times.
That's lower than the typical Miami restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Aug 15, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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 mashed potatoes (46 - Cold Holding), as per label from Wednesday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (46 -Cold Holding), as per label from Wednesday.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top unit kitchen line soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by office entrance, staff provided a new roll. **Corrected On-Site**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Observed tuna steak not removed from ROP packaging as labeled by manufacturer.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at several preparation tables and some of auxiliary as well.
14-09-4
55
Oct 1, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license as of today(1 day). Establishment paid license while I conducted the inspection . **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table at walk in cooler entrance. Staff removed the can opener and cleaned/sanitized it. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black substance like mold inside both ice machine/bins located the the kitchen entrance.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all throughout kitchen ovens, reach in cooler and drawer reach in coolers at kitchen cook line and preparation areas. **Repeat Violation**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned plate covers stored not inverted at hot holding unit at kitchen preparation area. Chef inverted the plate covers. **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawing inside commercially packed ROP labeled indicating that it is to remain frozen until time of use at walk in cooling, product still frozen. Chef removed tuna from the bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed untying board at cook line and at preparation table across from reach freezer with marks not longer cleanable. **Repeat Violation**
14-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy grease accumulation and drippings at both hoods at cooking line.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line. Chef removed tongs from the handle. **Corrected On-Site**
10-20-4
55
Dec 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board on prep station near kitchen office. **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed rusted shelves in walk-in cooler. **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
22-16-4
90
Dec 4, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (63 F - Cold Holding); diced cheese (59 F - Cold Holding); coleslaw (62 F - Cold Holding); cheese (51 F - Cold Holding) located at salad station, less than 4 hours. GM directed food employee to retrieve ice to submerge food containers, to rapidly lower temperatures. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 77F in prep sink near kitchen office door. **Warning**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a pan of marinated raw beef over a box of green beans and smoked salmon above tortillas inside walk in cooler. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (105 F - Hot Holding) located next to steam table unit, not stored in unit directly, less than 4 hours. GM removed food item and directed employee to reheat to 135F and above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. As per operator forms we're printed and handed out to employees but have not yet been signed. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap in dispenser at hand wash sink near hotbox. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near salad station not working, no hot water observed, unable to take a temperature. **Warning**
27-16-4
Basic - Old labels stuck to food containers after cleaning located near walk in cooler at pantry area. **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed rusted shelves in walk-in cooler. **Warning**
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and plates not inverted above cook line. **Repeat Violation** **Warning**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon, snapper and mahi mahi thawed and still in sealed reduced oxygen packaging located in reach in cooler drawers under cookline. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board on prep station near kitchen office. **Warning**
14-09-4
Basic - Food stored on floor. Observed box of raw meat and potatoes stored on the floor in the walk-in freezer. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezer door. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill handle. **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer located in reach in cooler across from grill. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash only sign at hand wash sink near walk in cooler. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all hotboxes soiled beneath and gaskets soiled in reach in cooler doors near kitchen office. **Warning**
23-03-4
21
Aug 15, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee refilled paper dispenser
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in hand wash sink. Manager removed **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted or protected while being stored on prep table
24-05-4
78
Frequently Asked Questions
When was Ihc Employees Cafeteria last inspected?
The most recent health inspection at Ihc Employees Cafeteria on file is from Aug 15, 2025. The public record contains five inspections in total.
What is the most common violation at Ihc Employees Cafeteria?
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 Ihc Employees Cafeteria.
How does Ihc Employees Cafeteria compare to other restaurants in Miami?
Ihc Employees Cafeteria most recently scored 55 out of 100, which is lower than the Miami average of 74.
Has Ihc Employees Cafeteria's inspection record improved over time?
Results have been roughly steady. Inspections at Ihc Employees Cafeteria have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ihc Employees Cafeteria 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 Ihc Employees Cafeteria inspected?
Based on the inspection history on file, Ihc Employees Cafeteria is inspected around two times per year on average.
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