Vela
Last inspected: Dec 5, 2025
67
Score
Across the available record, Vela has eight inspections on file, the first dated 2022. On Dec 5, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “current hotel and restaurant license not displayed” is the recurring theme, flagged three times.
That's lower than the typical Miami restaurant, which scores around 74. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (63F - Cold Holding) located at buffer area. As per operator less than two hours, operator add ice during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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. Edlim Pierre. Juan Cerca.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 68°f located cook line area. Operator stored on top of the grill. **Corrected On-Site**
10-07-4
67
Jul 8, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. Observed ROP chicken wigs, fish stored inside at walk in cooler. Operator is aware that HACCP plan must be submitted to: specialprocess@myfloridalicense.com prior to the next inspection. Operator is also aware that they can not conduct reduced oxygen packaging on raw or cooked seafood.
03G-51-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
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 - 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. Isabel Zzurkowshi, Jean Nicolas, Freddy, Laura.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 81°f located cook line area. Observed manager removed during inspection. **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking located cook line area. Operator removed during inspection.
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
47
Apr 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (75F - Cold Holding) as per operator less than one hour. Operator stored inside reach in freezer to cooling. **Corrected On-Site**
03A-02-5
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. Operator print during inspection. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly during inspection. **Corrected On-Site**
21-38-4
58
Aug 1, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
74
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee was wrapping a bagel sandwich with his bare hand. The operator was instructed on the proper use of food handling. **Corrected On-Site**
09-01-4
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.
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. Located near soda machine next to walk in cooler.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen near dishwasher. Operator cleaned up during inspection. **Corrected On-Site**
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed during inspection. **Corrected On-Site**
21-04-4
67
Aug 24, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Feb 28, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shells eggs over cheese. Reach in cooler cook line area. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
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. Fedrie.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Nov 14, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed operator stored properly. Located at cook line area near flat grill. **Corrected On-Site**
21-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
78
Frequently Asked Questions
When was Vela last inspected?
The most recent health inspection at Vela on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Vela?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at Vela.
How does Vela compare to other restaurants in Miami?
Vela most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Vela's inspection record improved over time?
Results have been roughly steady. Inspections at Vela have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vela 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 Vela inspected?
Based on the inspection history on file, Vela is inspected around three times per year on average.
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