Secreto
Last inspected: Jan 20, 2026
61
Score
Secreto has been inspected six times since 2023. Inspectors last stopped by on Jan 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “non-food grade paper/paper towel used as liner” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 74, which Secreto's 61 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
6
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of parsley inside reach in cooler across from cook line. **Repeat Violation**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roux (74F - Cold Holding) at prep area, as per operator for one hour.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of risotto inside reach in cooler across from cook line.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water across from cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dessert reach in cooler gaskets soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw shrimp thawing inside standing water in prep area.
06-01-5
61
Oct 23, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer for final concentration Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of herbs at salad reach in cooler.
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored over cheese inside reach in cooler at cook line.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (118F - Hot Holding) at steam table, as per operator for one hour.
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw salmon carpaccio, not marked on menu. **Warning**
02B-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Jairo S expired.
53B-14-5
39
Feb 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
67
Feb 27, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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 risotto (53F - Cold Holding). As per employee for more than 6 hours. Employee discarded item. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto (53F - Cold Holding). As per employee for more than 6 hours. Employee discarded item. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris, located at cooking line.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
14-11-5
Basic - Floor soiled/has accumulation of debris, throughout kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line. Observed reach in freezer gaskets soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
Basic - Reach-in coolers interior have accumulation of soil residues, located at cooking line.
22-16-4
47
Nov 1, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in dish area blocked by cutting board, corrected, employee removed cutting board during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pastas , cooked sauces, all held over 24 hrs not date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Box of seafood stored on floor in walk in cooler , corrected manager placed food on shelf at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
55
Apr 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed a tong stored on fryer door. **Warning** - From follow-up inspection 2023-04-25: Observed a tong stored on fryer door. **Warning** **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located at preparation area . **Repeat Violation** **Warning** - From follow-up inspection 2023-04-25: Observed at reach in cooler located at preparation area **Time Extended**
14-33-4
90
Frequently Asked Questions
When was Secreto last inspected?
The most recent health inspection at Secreto on file is from Jan 20, 2026. The public record contains six inspections in total.
What is the most common violation at Secreto?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited two times, more than any other issue at Secreto.
How does Secreto compare to other restaurants in Miami?
Secreto most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has Secreto's inspection record improved over time?
Results have been roughly steady. Inspections at Secreto have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Secreto 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 Secreto inspected?
Based on the inspection history on file, Secreto is inspected around two times per year on average.
Nearby Restaurants