Premos Deli
Last inspected: Jan 8, 2026
45
Score
Premos Deli appears in inspection records seven times, starting in 2022. The latest inspection on file is from Jan 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
Looking across the full record, “establishment has no written procedures for employees” is the recurring theme, flagged four times.
By comparison, the average Miami facility scores 74, putting Premos Deli on the weaker side. This restaurant has more on its record than most do.
7
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most employees.
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.
11-27-4
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
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen staff wearing watches during food preparation.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed bucket of food, on floor walk in coolers.
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Deli, make line.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor soiled/has accumulation of debris. Under three compartment sink.
36-73-4
45
Aug 21, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen workers.
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.
11-27-4
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
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Food stored on floor. Observed boxes of tomatoes on walk in cooler floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven accumulation of black substances.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most reach in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Encrusted food debris to all kitchen shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen reach in cooler.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Sep 19, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 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 - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler.
36-73-4
Basic - Food stored on floor. Walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Jan 29, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid on 1-29-2024 confirmation 236050703 **Corrected On-Site**
50-17-3
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
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. **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks Throughout. **Corrected On-Site**
31B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
Sep 1, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
55
Mar 6, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food debris inside Blade.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Equipment in poor repair. Observed Worn out door gaskets to walk-in cooler and Freezer.
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath Prep table, three compartment sink, **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed boxes of tomatoes on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front service area.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink area, and clean where needed.
36-27-5
52
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
52
Frequently Asked Questions
When was Premos Deli last inspected?
The most recent health inspection at Premos Deli on file is from Jan 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Premos Deli?
Across the inspection record, “establishment has no written procedures for employees” has been cited four times, more than any other issue at Premos Deli.
How does Premos Deli compare to other restaurants in Miami?
Premos Deli most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Premos Deli's inspection record improved over time?
No. Recent inspections at Premos Deli have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Premos Deli 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 Premos Deli inspected?
Based on the inspection history on file, Premos Deli is inspected around two times per year on average.
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