Silsa Miami
Last inspected: May 28, 2025
70
Score
Inspectors have visited Silsa Miami six times, with records going back to 2022. On May 28, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
“Operator is doing a special process” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Silsa Miami's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
May 28, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance **Repeat Violation**
03G-46-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan. **Repeat Violation**
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Repeat Violation**
03G-43-2
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Jan 22, 2025
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
03G-24-5
High Priority - - From initial inspection : High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Warning** - From follow-up inspection 2025-01-22: Observed raw beef, raw chicken, pork belly and arepas in vacuum packaging that does exceed for more than 30 days. **Time Extended**
03G-08-5
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-01-22: Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance **Warning** - From follow-up inspection 2025-01-22: Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance. **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan **Warning** - From follow-up inspection 2025-01-22: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Warning** - From follow-up inspection 2025-01-22: Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Time Extended**
03G-55-1
Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
03G-18-5
Intermediate - - From initial inspection : Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Warning** - From follow-up inspection 2025-01-22: Observed pork belly in ROP to cook and then placed in a blast chiller to cool down. **Time Extended**
03G-29-5
41
Jun 20, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use knife stored in cracks between pieces of equipment.
10-17-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
90
Jan 16, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan **Repeat Violation**
03G-50-1
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
82
Apr 11, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored next to milk. Operator moved eggs to bottom shelf. **Corrected On-Site**
08A-02-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment vacuum packages different cheese, arepas and other TCS foods with no approved variance
03G-46-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packages raw chicken and raw beef with no approved haccp plan
03G-50-1
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.
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards soiled in meat preparation cooler/ room. Operator cleaned fan guards. **Corrected On-Site**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Dec 19, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); raw pork (45F - Cold Holding); milk (45F - Cold Holding); cheese (45F - Cold Holding) as per operator walk in cooler 1 is off because it is being repaired since approximately one hour ago, operator moved items to walk in cooler 2 to cool down **Corrective Action Taken** **Warning**
03A-02-5
Basic - Food stored on floor. Observed bag of onions on floor. Operator lifted off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed seasoning in a working container with no label. Operator labeled container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Ceiling vents soiled with accumulated debris **Warning**
36-34-5
74
Frequently Asked Questions
When was Silsa Miami last inspected?
The most recent health inspection at Silsa Miami on file is from May 28, 2025. The public record contains six inspections in total.
What is the most common violation at Silsa Miami?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Silsa Miami.
How does Silsa Miami compare to other restaurants in Miami?
Silsa Miami most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Silsa Miami's inspection record improved over time?
Results have been roughly steady. Inspections at Silsa Miami have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Silsa Miami 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 Silsa Miami inspected?
Based on the inspection history on file, Silsa Miami is inspected around two times per year on average.
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