Plate
Last inspected: Aug 15, 2025
55
Score
Plate has been inspected eight times since 2022. The newest entry in the record is dated Aug 15, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 17 violations to closer to eight violations per visit over the last few inspections.
When inspectors have written things up, “bathroom located inside establishment not completely enclosed” has been the most frequent reason, cited five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Aug 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Reach in cooler in the kitchen: raw shell eggs stored above tomatoes. **Corrected On-Site**
08A-04-5
High Priority - Container of medicine improperly stored. Kitchen: bag of halls cough drops stored on a shelf with utensils and single service containers above the prep table. **Corrected On-Site**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Shelf in the kitchen: single service bowls and to-go containers not inverted. **Corrected On-Site**
25-06-4
Basic - Standing water or very slow draining water in handwash sink. Front counter. **Corrected On-Site**
29-20-5
55
Jan 22, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. Cook placed product on ice bath.
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding); sliced turkey (74F - Cold Holding) at room temperature at cook line. As per manager, products held at room temperature for less than 2 hours. Employee placed products on ice bath.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over vegetables at reach in cooler across from stove.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of tuna salad at glass door reach in cooler at kitchen with date marking exceeding 7 days.
02C-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 food employees Rosalina, Nelson and Sergio without proof of health reporting responsibilities. Manager provided agreement to employees and employees reviewed and signed. **Corrected On-Site**
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 container of cooked pork missing date marking at reach in cooler across from stove. As per employee, product prepared on previous day.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cups of juice at customer self serve area that are prepared at establishment missing required information.
02D-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle and reach in cooler handle soiled.
23-24-4
33
Oct 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : 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 milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. **Warning** - From follow-up inspection 2024-10-18: Observed spinach (65F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator the product in unit since previous night.**Admin Complaint** **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. **Warning** - From follow-up inspection 2024-10-18: Observed spinach (65F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator the product in unit since previous night. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24 **Warning** - From follow-up inspection 2024-10-18: Observed manager certification for Eric Berthier expired on 3-15-24 **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection. **Warning** - From follow-up inspection 2024-10-18: Observed no quaternary test kit at of inspection. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-10-18: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed plastic cups of juice missing required information. Coached operator on label requirements. **Warning** - From follow-up inspection 2024-10-18: Observed date marking on containers of juice. Discussed with operator that name of product, name of establishment, address of establishment are also required to be on label. **Time Extended** **Corrective Action Taken**
02D-03-4
55
Oct 17, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (103F - Hot Holding); ham and cheese croissant (115F - Hot Holding); tequeno (110F - Hot Holding) as per operator items placed in unit two hours prior to **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next to griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. **Warning**
03A-02-5
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 milk (50F - Cold Holding); almond milk (53F - Cold Holding); cooked rice (54F - Cold Holding); at reach-in cooler next griddle. As per operator, items were stored in cooler since the previous night. Observed spinach (54F - Cold Holding) at reach-cooler next to reach-in freezer. As per operator, the item had been there since the previous night. **Warning**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit at of inspection. **Warning**
16-37-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Eric Berthier expired on 3-15-24 **Warning**
53A-03-7
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above refrigerator at kitchen. **Warning**
36-32-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed plastic cups of juice missing required information. Coached operator on label requirements. **Warning**
02D-03-4
Basic - Open dumpster lid. Operator closed lid at the time of inspection. **Corrected On-Site** **Warning**
33-16-4
Basic - Reach-in cooler interior has an accumulation of soil residues. Located at the entrance of the kitchen area. Also observed stored cutting board with stains on storage shelf across from preparation table. **Repeat Violation** **Warning**
22-16-4
41
Apr 17, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Jul 19, 2023
Routine - Food
6 critical violations. 9 major violations. 16 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
03A-02-5
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 cut lettuce (46F - Cold Holding) at reach in cooler across from 3 compartment sink. As per employee, since the previous day.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside non food grade bags at reach in freezer at storage area.
14-31-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach empanadas (123F - Hot Holding) at warming unit at front counter. As per operator, for approximately 2 hours. Advised operator to reheat product to 165F. Observed cooked potatoes (95F - Hot Holding) at room temperature at cook line. As per employee for approximately 45 minutes. Advised employee to reheat product to 165F or place inside reach in cooler.
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Coached manager on employee health policy procedures. **Corrected On-Site**
11-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of minimum cooking temperature for chicken. **Corrected On-Site**
53B-15-4
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. Observed vegetable dicer soiled with black substance. Observed slicer soiled with old food debris. Observed interior of both microwaves soiled with old food debris. Observed cutting board with soiled with black substance and stains at preparation area. Operator removed cutting board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed stool and garbage can blocking hand sink at kitchen. Employee removed garbage can. **Corrective Action Taken**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed rice cooker stored inside hand sink at kitchen.
31A-11-4
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. Observed food employee Rosio Macaya hired more than 60 days, no proof of employee training.
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.
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 bags of cooked chicken and cooked salmon, containers of couscous and chick peas not date marked. As per employee items were prepared more than 24 hours prior.
02C-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack.cups front counter.
24-06-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed rice cooker stored on floor underneath 3 compartment sink.
24-26-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven ric micro
23-24-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of nut containers soiled. Observed storage shelves and table containing flat top grill soiled with old food debris at cook line.
23-03-4
Basic - Preparation table shelves with rust that has pitted the surface. Located at back preparation area.
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in cooler and reach in freezer interiors soiled with old food debris. Employee began removing debris. **Corrective Action Taken**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed containers of beet juice, carrot juice and orange juice missing required information.
02D-03-4
Basic - Ice buildup in reach-in cooler at front counter.
14-69-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at 3 compartment sink.
14-09-4
Basic - Accumulation of debris in three-compartment sink. Observed 3 compartment sink soiled with black substance and old food debris. Employee began removing debris. **Corrective Action Taken**
16-07-4
7
Feb 14, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
31B-04-4
82
Oct 7, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
55
Frequently Asked Questions
When was Plate last inspected?
The most recent health inspection at Plate on file is from Aug 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Plate?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited five times, more than any other issue at Plate.
How does Plate compare to other restaurants in Miami?
Plate most recently scored 55 out of 100, which is lower than the Miami average of 74.
Has Plate's inspection record improved over time?
Yes. Recent inspections at Plate have averaged around eight violations per visit, down from roughly 17 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Plate 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 Plate inspected?
Based on the inspection history on file, Plate is inspected around three times per year on average.
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