MIAMI-DADE COUNTY, Fla. — We call them the “Dirty 30”!
While none of the restaurants below were ordered shut, racking up 30 or more violations is alarming and in some cases, downright dangerous.
Last week, two South Florida restaurants qualified for the list.
Inspectors found everything from ants on prep tables to dirty utensils, cracked eggs, and food stored on the floor.
We’re calling them the “Dirty 30” -- restaurants with 30 or more food safety violations in a single inspection.
It’s a reminder that even if a place stays open, too many problems in the kitchen can put your health at risk.
**CAO BAKERY & CAFE
16701 SOUTH DIXIE HIGHWAY
PALMETTO BAY
INSPECTION DATE: 11/4
36 VIOLATIONS FOUND
“Presence of insects, rodents, or other pests. Observed approximately about 20 ants crawling on the wall behind the three compartment sink and approximately 15 crawling on prep table next to three compartment sink.”
“Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing utensils properly.”
“Food placed in soiled container/equipment. Observed washed oranges stored on the same dirty box at the front counter.”
“Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed crack egg inside prep table next to sauté station.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the back of three compartment sink and by the mop sink.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at the kitchen area.”
“Can opener blade not readily removable for cleaning or replacement. Observed can opener soiled next to three compartment sink. Repeat Violation.”
“Equipment in poor repair. Observed torn gaskets at both reach in cooler next to griddle.”
“Food stored on floor. Observed syrup container stored on the floor next to rotary oven. Employee stored syrup at least 6” inches off the floor. Repeat Violation."
“In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at the front counter.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed knife store between wall and prep table next to three compartment sink.”
“Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment’s stored on a rusted and soiled rack next to three compartment sink and at the walk in cooler.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef pastries (105F - Hot Holding); croquettes (126F - Hot Holding), as per employee food was cooked less than 40 minutes ago.”
“Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know how to sanitize utensils at the front counter.”
“Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to sanitize utensils. They were rinsing utensils after being sanitized.”
“Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food not segregated from food served to public inside the walk in cooler.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cigarettes, cups,, purse, and keys store above preparation table and on a rack stored with clean utensils.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food. Repeat Violation.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.”
“Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answering phone call and then continued handling food without washing hand first.”
“Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Observed at the front counter. Chlorine was 0 ppm. Repeat Violation.”
“No soap provided at handwash sink. Observed no soap at handwashing sink next to the exit door.”
“Open dumpster lid. Repeat Violation.”
**LA PERLA EL RINCON DEL MAR
13742-13746 SW 152ND ST.
MIAMI
INSPECTION DATE: 11/3
31 VIOLATIONS FOUND
“Equipment and utensils not sanitized between washing and rinsing . Observed three compartment used for washing and rinsing only. Manager fixed three compartment sink to wash, rinse and sanitized.”
“Exterior door has a gap at the threshold that opens to the outside. Observed at dry storage area exit door, and chicken preparation area/ oven exit door. Repeat Violation.”
“Floor area(s) covered with standing water. Observed throughout the kitchen.”
“Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.”
“Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair in walk in cooler.”
“Food stored on floor. Observed 4 buckets of sauces stored on floor at walk in cooler in the chicken preparation area.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (55F - Cold Holding); cooked mixed see food (45F - Cold Holding); cooked corn (53F - Cold Holding); raw squid (54F - Cold Holding); raw whole fish (44F - Cold Holding); raw beef (47F - Cold Holding - cooked rice (46F - Cold Holding) reach in coolers at cook line. As per employee products placed in unit 2 hours prior.”
“Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwash sink next to the whole chicken oven. Repeat Violation.”
“Bowl or other container with no handle used to dispense food. Observed no handle bowl used as scoop for white rice at steam table.”
“Ceiling tile missing. Observed ceiling tiles missing at cook line. Observed ceiling tiles missing on top of walk in cooler at chicken preparation area/ oven.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of old food debris at cook line.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at the chicken preparation area reach in coolers.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout the kitchen soiled. Observed fan cover soiled at walk in cooler at chicken preparation area / oven.”
“Cutting board has cut marks and is no longer cleanable. Observed cutting boards has cut marks at reach in coolers across fryers.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal blue Stanley cup stored at preparation table across fryers.”
“Handwash sink not accessible for employee use at all times. Observed hand wash sink next to the chicken preparation area blocked by trash can and a carton box. Employee removed remove trash can and carton box.”
“Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked shrimp, raw squid, raw cut swai stored in walk in freezer at the chicken area.”
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