Villa Fik
Last inspected: Jan 9, 2024
35
Score
The health department has logged five inspections at Villa Fik, the earliest from 2022. The most recent visit was on Jan 9, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. Public records show no inspections at Villa Fik since Jan 9, 2024, so this file may not reflect current conditions.
Things have been moving in the right direction, with the rolling count dropping from around 17 violations to closer to 11 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Miami facility scores 74, putting Villa Fik on the weaker side. This restaurant has more on its record than most do.
5
Inspections
2
Critical latest
6
Major latest
3
Minor latest
Inspection History
Jan 9, 2024
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cheese, sausages, pepperoni, vegetables margarita pizzas and Stromboli at front counter not time marked. As per operator the pizzas for less than 30 minutes and the Stromboli for less than two hours. Operator started to time marked the products. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-09: Observed cheese, sausages, pepperoni, vegetables margarita pizzas and Stromboli at front counter not time marked. As per operator the items were for less than two hours. Employee started time marked the products. **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary + 500 ppm) under preparation table front counter. Operator was informed that the sanitizer solution need to be changed. **Warning** - From follow-up inspection 2024-01-09: Observed Sanitizer Bucket not set up. **Time Extended**
41-15-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-01-09: The Employee Leonel Cruz hired more than 6 months and Myosote Guzman and Yeison Villavicencio hired more than 8 months no proof of employee training. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-09: 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. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-01-09: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at two hand wash sinks. **Warning** - From follow-up inspection 2024-01-09: No soap provided at two hand wash sinks. **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-09: 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. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-01-09: Manager or person in charge lacking proof of food manager certification. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside of the levadura container. Operator removed the plastic container. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-09: Observed plastic cup with no handle inside of the levadura container. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed one carbon dioxide tanks not adequately secured next to shelves at preparation area. **Warning** - From follow-up inspection 2024-01-09: Carbon dioxide/helium tanks not adequately secured. Observed one carbon dioxide tanks not adequately secured next to shelves at preparation area. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair at preparation area. - From follow-up inspection 2024-01-09: Ceiling/ceiling tile shows damage or is in disrepair at preparation area. **Time Extended**
36-32-5
35
Oct 26, 2023
Routine - Food
4 critical violations. 7 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages (50 F - Cold Holding) at reach in cooler. As per operator for less than two hours. Operator moved the sausages to the walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cheese, sausages, pepperoni, vegetables margarita pizzas and Stromboli at front counter not time marked. As per operator the pizzas for less than 30 minutes and the Stromboli for less than two hours. Operator started to time marked the products. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pasta (129 F - Hot Holding) at steam table. As per operator for less than one hour. Operator started to reheat the product. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary + 500 ppm) under preparation table front counter. Operator was informed that the sanitizer solution need to be changed. **Warning**
41-15-5
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by mobile pizza cart. Operator moved the mobile cart. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-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. **Warning**
11-26-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No soap provided at two hand wash sinks. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside of the levadura container. Operator removed the plastic container. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed one carbon dioxide tanks not adequately secured next to shelves at preparation area. **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair at preparation area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stainless steel containers not stored inverted. Operator inverted the containers. **Corrected On-Site** **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Plumbing system in disrepair. Observed the faucet of the hand wash sink hot water in disrepair. **Repeat Violation** **Warning**
29-08-4
20
May 15, 2023
Food-Licensing Inspection
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. . Pizza had been cooked less than 10 minutes before.
03F-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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the back area hand wash sink used to store a plastic tray.
31A-11-4
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
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the front counter hand wash sink without hot water
27-16-4
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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the surface of one of the pizza preparation area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles very low
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler a bucket of tomato sauce and oil stored on the floor.
08B-47-4
Basic - No Heimlich maneuver/choking sign posted. Emailed chocking poster to operator.
51-13-4
Basic - Plumbing system in disrepair. Observed the handle of hot water of the front counter hand wash sink in disrepair.
29-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in the walk in cooler floor.
29-19-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
27
Mar 20, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter area garden salad (51F - Cold Holding); cesar salad (50F - Cold Holding). Salads are included in the time as a public health control form. Operator added the time of production. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the salad located at the front counter with with no time marking. Per operator the salads were made less than two hours ago. The time marking was added to the salads **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with kitchen utensils in it. The utensil was removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. Observed no soap on both hand wash sinks. **Warning**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning**
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic containers stored over the ice machine located by the triple sink not inverted or protected. **Warning**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed tomato sauce stored on the floor of the walk in cooler **Warning**
08B-47-4
41
Jul 19, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizing solution concentration at 400 ppm Operator diluted the concentration to 200 ppm
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter salad presentation area salad with cut tomato (56F - Cold Holding); cesar salad (57F - Cold Holding). Per operator more than 4 hours ago Operator discarded the salads.. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator less than two hours. Time stamp was added. Emailed the time as a public health control form to operator.
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the back area hand wash sink no hot water. Water temperature 80F
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed s black bowl without handle used as scoop in the pizza reach in cooler
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ice scoop handle in contact with ice.
10-08-5
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 the can opener blade soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed the hot water handle of the hand wash sink of the back area in disrepair
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Frequently Asked Questions
When was Villa Fik last inspected?
The most recent health inspection at Villa Fik on file is from Jan 9, 2024. The public record contains five inspections in total.
What is the most common violation at Villa Fik?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Villa Fik.
How does Villa Fik compare to other restaurants in Miami?
Villa Fik most recently scored 35 out of 100, which is lower than the Miami average of 74.
Has Villa Fik's inspection record improved over time?
Yes. Recent inspections at Villa Fik have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Villa Fik 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.
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