Lemoni Cafe
Last inspected: Mar 13, 2026
20
Score
Across the available record, Lemoni Cafe has 12 inspections on file, the first dated 2022. On Mar 13, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 18 violations each, up from closer to eight violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Lemoni Cafe's latest score of 20 falls below the Miami average of 74. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
4
Critical latest
3
Major latest
14
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above wash strawberries and sauces.
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drinking from plastic bottles of water with gloves, and continued to cut onions. Coached employee to discarded soiled gloves and wash hands properly.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (57F - Cold Holding); sliced tomatoes (49F - Cold Holding) at prep table reach in cooler, as per manager cut today less than 4 hours. Employee put ice for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm); employee put more sanitizer, Recheck; Triple Sink (Chlorine 50ppm). **Corrected On-Site**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the coffee hose inside hand sink coffee station. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked cheesecake prepared on site not dated, as per employee prepared a day prior.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a squeeze bottle with soap not labeled at hand sink front counter by coffee station.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled by kitchen entrance. **Repeat Violation**
23-03-4
Basic - Reach-in freezer shelves with rust that has pitted the surface.
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed Silverware utensils By prep area.
24-18-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm); Employee diluted with water, Recheck; Sanitizer Bucket (Chlorine 100ppm) under hand sink by three compartment sink. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by prep area near freezer.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor by three compartment sink.
21-38-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor tiles in disrepair under freezer.
36-10-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard heavily soiled. As per manager was replaced in the morning.
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup stored on top at prep area cutting board by cook lines.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water from a plastic bottle at prep area.
12B-02-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice handle touching the ice inside ice machine by front counter.
10-08-5
Basic - Light shield damaged/in disrepair. By prep area. **Repeat Violation**
38-01-4
20
Oct 13, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling by bathroom. - From follow-up inspection 2025-10-13: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed three white cutting boards with cut marks. - From follow-up inspection 2025-10-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler all gaskets torn. **Repeat Violation** - From follow-up inspection 2025-10-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - From follow-up inspection 2025-10-13: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2025-10-13: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under rice cooker prep area. **Repeat Violation** - From follow-up inspection 2025-10-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-10-13: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-10-13: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler prep area and coolers by cook line. **Repeat Violation** - From follow-up inspection 2025-10-13: **Time Extended**
29-49-6
64
Oct 10, 2025
Routine - Food
2 critical violations. 3 major violations. 18 minor violations.
View 23 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 00ppm); manager add sanitizer Recheck; Triple Sink (Chlorine 50ppm). **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding); cooked vegetables (49F - Cold Holding); sliced mozzarella (45F - Cold Holding); feta cheese (46F - Cold Holding) by reach in cooler next to cook line. As per manager open and close for preparation. Manager put ice for rapid chill. **Repeat Violation**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon offered in the menu not identified. Employee started marking the menu. **Corrected On-Site** **Repeat Violation**
02B-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. Observed new employee hired less than 60 days Keisha Mina Pineda.
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hose to discarded water from coffee machine at hand sink front counter. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter. **Repeat Violation**
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By kitchen. **Repeat Violation**
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling by bathroom.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed three white cutting boards with cut marks.
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler all gaskets torn. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water at floor under reach in freezer.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed by kitchen. **Repeat Violation**
36-73-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop inside touching ice by front counter. Manager stored correctly. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 78°F by prep area. Employee discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under green cutting board by prep area. **Repeat Violation**
21-04-4
Basic - Light shield damaged/in disrepair.
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under rice cooker prep area. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler prep area and coolers by cook line. **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at hand sink by front counter.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil squeeze bottle not labeled at cook line. **Repeat Violation**
02D-01-5
22
Mar 17, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
10
Nov 5, 2024
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch phone and then put on gloves to engage in food preparation. Discussed proper procedures with employee. Employee properly washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curry sauce (47F - Cold Holding); cheesecake (48F - Cold Holding); chicken and rice soup (47F - Cold Holding) as per employee for approximately 3 hrs. Employee stated that the cooler is often open. **Repeat Violation** **Warning**
03A-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. Discussed and provided to operator via email. **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
31A-11-4
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. Discussed and provided to operator via email. **Warning**
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. Observed cheesecake inside reach in cooler across kitchen entrance without date mark. As per operator for approximately 4 days. Operator properly date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside fruit container inside reach in freezer. Operator removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
45
May 6, 2024
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sour cream 47 F in reach-in cooler. **Repeat Violation**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink. Discussed proper hand wash in handwash sink with operator.
12A-03-4
Intermediate - Equipment drain line draining into handwash sink. Observed drain line from espresso machine directly draining into handwash sink at front service counter. Handwash sink used for purposes other than handwashing. A few whole lemons and a bucket of soap water stored in the only handwash sink in kitchen. Employee removed items from sink. **Corrective Action Taken**
31A-10-4
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-contact surface soiled with food debris, mold-like substance or slime. Interiors of the press grills soiled with accumulation of grease.
22-02-4
Intermediate - No soap provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. The only handwash sink in kitchen. **Repeat Violation**
31B-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with stickers stored in reach-in cooler at kitchen. **Repeat Violation**
08B-39-4
47
Feb 6, 2024
Routine - Food
No violations found.
100
Feb 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023. **Warning** - From follow-up inspection 2024-02-02: No change. **Time Extended**
53A-07-6
90
Feb 1, 2024
Routine - Food
4 critical violations. 7 major violations. 5 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began preparing food on cook line. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over empanadas kitchen in reach-in cooler next to reach-in freezer. Manager moved ground beef to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line grill: onions (49F - Cold Holding); cheese (48F - Cold Holding); chicken (49F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without sanitizing.
22-45-4
Intermediate - Probe thermometer not within the intended measuring range of use. No probe thermometer available for establishment.
05-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed avocados in kitchen hand washing sink.
31A-11-4
Intermediate - Hot water supply not maintained during peak periods. Water at all sinks 77F. Mana stated the water heater is not working properly. **Warning**
27-18-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 12/12/2023. **Warning**
53A-07-6
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. No proof of employee training for establishment. **Warning**
53B-01-5
Intermediate - No soap and hand towels provided at handwash sink. Hand washing sink in bar area.
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
24-08-4
Basic - Equipment in poor repair. Gasket for reach-in cooler on make line.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on make line, 75F. **Repeat Violation**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler next to three compartment sink.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen reach-in cooler next to kitchen reach-in freezer.
29-49-6
21
Feb 6, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 74°F.
10-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
82
Jul 21, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in hand washing sink, employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of bleach not labeled, labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves throughout property soiled.
23-03-4
74
Frequently Asked Questions
When was Lemoni Cafe last inspected?
The most recent health inspection at Lemoni Cafe on file is from Mar 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lemoni Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Lemoni Cafe.
How does Lemoni Cafe compare to other restaurants in Miami?
Lemoni Cafe most recently scored 20 out of 100, which is lower than the Miami average of 74.
Has Lemoni Cafe's inspection record improved over time?
No. Recent inspections at Lemoni Cafe have averaged around 18 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Lemoni Cafe 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 Lemoni Cafe inspected?
Based on the inspection history on file, Lemoni Cafe is inspected around three times per year on average.
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