Sproutz
Last inspected: Mar 2, 2026
95
Score
Across the available record, Sproutz has nine inspections on file, the first dated 2023. Sproutz was last inspected on Mar 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
“No currently certified food service manager on duty” comes up most often, recorded two times in the inspection record.
The city-wide average for Doral sits at 73, putting Sproutz on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets at reach in cooler at kitchen area torn. **Warning** - From follow-up inspection 2026-03-02: **Time Extended**
14-11-5
95
Dec 30, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed six packs of tuna thawed in original ROP package at reach in cooler at kitchen area. **Warning**
01B-13-4
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 more than four employees without a certified food manager present. **Warning**
53A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed six packs of tuna thawed in original ROP package at reach in cooler at kitchen area. **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic conainers on shelf over three compartment sink at warewashing area wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed gaskets at reach in cooler at kitchen area torn. **Warning**
14-11-5
67
Sep 25, 2025
Routine - Food
No violations found.
100
Jul 23, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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 no certified food manager present during inspection. **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over preparation table soiled with debris. **Warning**
36-34-5
Basic - Hole in or other damage to wall. Observed wall next to handwashing sink at kitchen area. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave's soiled with debris. Employee cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic utensils at front not presented handle first. **Warning**
25-02-4
70
Feb 21, 2025
Routine - Food
6 major violations. 4 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Nov 19, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
61
Mar 27, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
52
Sep 27, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed portioned container of brown rice w/ black beans (119F - Hot Holding) located at steamtable unit behind front counter, less than 4 hours. Advised to Chef to reheat to 165F and above, discussed that food items need to be hot held at 135F and above. **Corrective Action Taken**
03B-01-6
High Priority - Spray hose at dish sink lower than flood rim of sink located at three compartment sink behind front counter.
29-37-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when hot water faucet handle was turned on, unable to take a temperature, located at left side restroom area, used by customers and food employees. Establishment has an additional restroom equipped with hot water reaching minimum temperatures of 85F and above, that is also used by customers and food employees.
27-16-4
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. Printed and provided to operator at time of inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers on menu seared sesame tuna, ahi tuna and salmon served raw/undercooked, menu items not identified with an asterisk or symbol indicating that food items are covered by the consumer advisory.
02B-01-5
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. Discussed and printed employee reporting agreement form and provided to operator. **Repeat Violation**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked/raw salmon and tuna, no consumer advisory on menu or displayed within restaurant establishment. Provided printed consumer advisory sign to operator.
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter not date marked, indicating when device was last serviced located between ice machine and three compartment sink, behind front counter. **Repeat Violation**
29-28-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 74F, located at counter next to steam table unit.
10-07-4
Basic - Cardboard used to line nonfood-contact shelves located under kitchen counter, used to store bowls, metal containers and plastic containers.
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged raw tuna no longer frozen, not removed from packaging, stored in reach in cooler under convection oven at kitchen area.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a container of barbecue chicken and quinoa stored inside reach in cooler at kitchen area, while taking a temperature of food items, employee indicated that food was for personal use. Food containers were not properly identified or segregated from food to be served to the public. Employee removed the containers from cooler unit. **Corrected On-Site**
08B-49-4
33
Jun 12, 2023
Food-Licensing Inspection
3 major violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Sproutz last inspected?
The most recent health inspection at Sproutz on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Sproutz?
Across the inspection record, “no currently certified food service manager on duty” has been cited two times, more than any other issue at Sproutz.
How does Sproutz compare to other restaurants in Doral?
Sproutz most recently scored 95 out of 100, which is higher than the Doral average of 73.
Has Sproutz's inspection record improved over time?
Yes. Recent inspections at Sproutz have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Sproutz 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 Sproutz inspected?
Based on the inspection history on file, Sproutz is inspected around three times per year on average.
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