Spa Cafe (The)
Last inspected: Oct 31, 2025
20
Score
Going back to 2022, Spa Cafe (The) has eight inspections in the public record. The most recent report on file is from Oct 31, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 17 violations.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded four times.
That's lower than the typical Miami restaurant, which scores around 74. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
8
Major latest
10
Minor latest
Inspection History
Oct 31, 2025
Complaint Full
2 critical violations. 8 major violations. 10 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready to-eat food. Observed raw pork container stored over flour tortillas at reach in cooler by three compartment sink. Employee relocated correctly. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cleaning floor and proceeded to put gloves with no hand wash. Coach employee to wash hands properly.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at prep area across cook line. Observed slicer soiled under prep table near cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed mixer stored on front of hand sink by three compartment sink. Employee moved to the side. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored inside hand sink by cook line. Employee removed. **Corrected On-Site**
31A-11-4
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/ Observed 4 employees at the establishment prepping food.Manager arrived during inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by three compartment sink. Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by three compartment sink. Employee provided. Observed no soap at hand sink by front counter. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.
14-14-4
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 Nicol Rosas certificate expired 05-2025. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed kids toys stored at front counter across white chest freezer.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook while preparing food.
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside chocolate powder and caramel across three compartment sink. Employee stored correctly. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by front counter.
31B-04-4
Basic - Single-service articles improperly stored. Observed SS Togo boxes stored on floor by front counter.
25-05-4
20
Oct 24, 2025
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
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 Nicol Rosas certificate expired 05-2025.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled under prep table near cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a mixer stored on front of hand sink ware washing area.
31A-09-4
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 - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink cook line. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink ware washing area. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled dusty by cook line. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board by prep table cook line. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on reach in coolers gaskets soiled prep area across cook line.
08B-49-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled gaskets soiled by ware washing area.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor by three compartment sink. Employee stored correctly. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with water and cooking oil not labeled at cook line prep area. Employee labeled. **Corrected On-Site**
02D-01-5
39
Mar 24, 2025
Routine - Food
1 critical violation. 8 major violations. 9 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees answered personal phone call, and proceeded to put gloves on without washing hands first. Coached employee to how to wash hands properly before engaging food.
12A-07-5
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. Observed person in charge no knowledge about big 6 foodborne illnesses.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled near cook line.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon offered in the menu not identified as a raw, employee marked smoked salmon with a marker. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink ware washing area. Manager provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink front counter. Employee provided the soap. **Corrected On-Site**
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unable to answer the minimum cooking temperature of chicken, provided hot tips temperatures to employee and discussed. **Corrected On-Site**
53A-14-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided by email, employee printed and posted at front counter. **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside grains at storage dry area.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents heavily dusty above cook line, preparation area and ware washing area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean mixer bowl stored on floor under prep table near three compartment sink.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed big white cutting board at prep table near ware washing area.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse and jacket stored above clean plates shelves storage. Employee removed. **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed three wet cloths stored under cutting board across cook line.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink coffee station. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen turkey thawing inside container at prep table. Employee put to thaw on prep sink with running cold water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of cooking oil not labeled at preparation table across cook line.
02D-01-5
25
Nov 6, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
64
May 21, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available. **Repeat Violation**
16-37-1
Intermediate - Nonfood-grade basting brush used in food. Observed no food grade brush in use at coffee station.
14-14-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside flour container handle touching flour. Employee stored scoop with handle upwards. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on top of preparation table at kitchen. **Repeat Violation**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table at kitchen. Employee stored sanitizer bucket on bottom shelf under prep table. **Corrected On-Site**
21-44-1
70
Oct 30, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2023-10-30: Still observed no chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Time Extended**
16-33-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ingrid Sarmiento, Jessi Flore, Maria Rodriguez, Elieser Bastidas. - From follow-up inspection 2023-10-30: Still observed Zeidy Rodriguez, Ingrid Sarmiento, Jessi Flores, Elieaser Bastidas. **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-30: **Time Extended**
11-07-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-10-30: Still observed. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located cook line area. - From follow-up inspection 2023-10-30: Still observed. **Time Extended**
36-24-5
67
Oct 12, 2023
Routine - Food
1 critical violation. 9 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) located under prep table.
03A-02-5
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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bottles of degreaser and gloves inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen observed oven, stove, Meat Slicer, prep tables, reach in cooler no hand wash sink.
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
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/ Jorge Sanchez.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ingrid Sarmiento, Jessi Flore, Maria Rodriguez, Elieser Bastidas.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Quaternary 00 ppm.
16-55-4
Basic - Hole in or other damage to wall. Located cook line area.
36-24-5
Basic - Ice scoop handle in contact with ice. Near three compartment sink kitchen.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour plastic containers.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing Water at 75°f located cook line area. Operator removed the water during inspection.
10-07-4
26
Nov 21, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
90
Frequently Asked Questions
When was Spa Cafe (The) last inspected?
The most recent health inspection at Spa Cafe (The) on file is from Oct 31, 2025. The public record contains eight inspections in total.
What is the most common violation at Spa Cafe (The)?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Spa Cafe (The).
How does Spa Cafe (The) compare to other restaurants in Miami?
Spa Cafe (The) most recently scored 20 out of 100, which is lower than the Miami average of 74.
Has Spa Cafe (The)'s inspection record improved over time?
No. Recent inspections at Spa Cafe (The) have averaged around 17 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Spa Cafe (The) 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 Spa Cafe (The) inspected?
Based on the inspection history on file, Spa Cafe (The) is inspected around three times per year on average.
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