SARUSSI'S CAFE
9836 SW 40 STREET · MD MIAMI · Dade County · FL 33165
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice and beans (81F – Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded. **Corrected On-Site**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen tongs stored in unclean water at 149F at the flat top grill.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (81F – Hot Holding) on a pan rack near back storage area. As per operator, item was placed there since 10AM. Operator discarded. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (64F – Cold Holding); shredded lettuce (49F – Cold Holding); ham sandwiches (60F – Cold Holding) at the reach in cooler and pan rack near cook line. As per operator, items have been there for about an hour. Operator placed inside walk in cooler to rapid cooling. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (96F – Hot Holding); rice and beans (81F – Hot Holding) located across the cook line. As per cook, the products were placed there about two hours ago. Operator went to reheat products to correct parameters. **Corrective Action Taken**
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink near front counter.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Observed no certified food manager at time of inspection.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Basic 7
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles located next to the cook line soiled.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Obscured wet wiping cloth under cutting board at the prep table next to cook line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers at the cook line with soiled gaskets.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
08B-54-4Basic – Uncovered food stored near sink exposed to splash. Observed a box of green plantains uncovered next to hand wash sink in back prep area uncovered and explored to splash.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth used to clean flat top grill.
Inspector observations synchronized from DBPR on August 13, 2026 12:20 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.