So Heavenly
Last inspected: Mar 25, 2026
78
Score
Inspectors have visited So Heavenly eight times, with records going back to 2022. On Mar 25, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Interior of oven/microwave has accumulation” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader North Miami restaurant scene, this is about average. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at front counter.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
21-12-4
78
Sep 17, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken 128°F, beef 125°F and rice 127°F on the top of the front counter. As per manager lees than 1/hrs. Manager reheated them to 165°F and keep them inside the oven.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager washed it. **Corrected On-Site**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked chicken 128°F, beef 125°F and rice 127°F on the top of the front counter. As per manager lees than 1/hrs. Manager reheated them to 165°F and keep them inside the oven.
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Food items inside reach in freezer.
02C-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris ins oven.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
22-16-4
Basic - Self-closing device on bathroom door disconnected/broken.
32-17-4
55
Feb 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
78
Sep 19, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen food items without date marked inside reach in cooler. **Repeat Violation**
02C-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
22-08-4
78
Apr 8, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Oct 13, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/23
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked: chicken 115°F, beef 120°F, rice 107°F on top for the front counter. Less than 2/hrs as per PIC. PIC reheated at 165°F **Corrective Action Taken**
03B-01-6
High Priority - Displayed food not properly protected from contamination. Observed cooked chicken, yellow rice and beef top of the front counter not properly protected. PIC removed then and reheated to 165°F. **Corrective Action Taken** **Repeat Violation**
08B-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked: chicken, beef frozen without date marked inside reach in freezer.
02C-04-5
Basic - Employee with soiled clothing. Food employees in the kitchen.
13-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.
14-69-4
47
Jun 29, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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. Poster was provided to operator **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by restroom
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
31B-04-4
67
Oct 28, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed containers with vegetables, bread on top of the table and top of the reach in cooler without a sneeze guard. Advised manager, she corrected them. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables 60°F on top of the reach in cooler at front counter. Advised employee she placed it inside the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked: beef and ground beef held for more than 24/hrs without date marked inside reach in cooler. **Warning**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sinks **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table **Warning**
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside oven **Warning**
22-08-4
47
Frequently Asked Questions
When was So Heavenly last inspected?
The most recent health inspection at So Heavenly on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at So Heavenly?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at So Heavenly.
How does So Heavenly compare to other restaurants in North Miami?
So Heavenly most recently scored 78 out of 100, which is about the same as the North Miami average of 80.
Has So Heavenly's inspection record improved over time?
Results have been roughly steady. Inspections at So Heavenly have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at So Heavenly means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is So Heavenly inspected?
Based on the inspection history on file, So Heavenly is inspected around two times per year on average.
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