MIAMI, FL. A state inspector walked into Diced on SW 137th Avenue on July 28, 2026, and found food coming from unapproved or unknown sources, meaning customers had no way of knowing whether what they were eating had ever passed a federal safety inspection.
That was one of seven high-severity violations documented that day. The restaurant was not closed.
What Inspectors Found
The inspector also documented that food was not being cooked to required minimum temperatures. Salmonella in poultry survives below 165 degrees Fahrenheit, and a single undercooked serving is enough to cause serious illness.
Employees were not reporting symptoms of illness. That violation sits alongside the unapproved food sourcing as the two citations most directly linked to multi-victim outbreaks.
The inspector found inadequate shell stock identification records, meaning there was no way to trace shellfish back to a certified harvest source if a customer became sick. Shellfish are consumed raw or lightly cooked, making traceability critical in any contamination event.
There was no consumer advisory posted for raw or undercooked foods, and staff demonstrated no allergen awareness. The person in charge was either not present or not performing managerial duties.
What These Violations Mean
Food from unapproved sources is not a paperwork problem. It means the restaurant was serving items that had bypassed USDA and FDA inspection entirely, with no documentation of where they came from or how they were handled before arriving at the kitchen. If a customer became sick, investigators would have no supply chain to trace.
The illness reporting failure compounds that risk directly. When employees do not report symptoms, sick workers handle food, and norovirus, the most common cause of foodborne illness outbreaks, spreads through exactly that route. The CDC identifies this failure as the leading cause of multi-victim outbreaks.
The absence of allergen awareness is its own category of danger. Food allergies affect 32 million Americans, and allergic reactions send 30,000 people to emergency rooms every year. When staff cannot identify allergens in dishes, customers with severe allergies have no reliable way to make safe choices.
The shell stock traceability violation matters because shellfish are among the highest-risk foods served in any restaurant. Oysters, clams, and mussels are often eaten raw. Without harvest records tied to certified sources, there is no way to link an illness back to a contaminated batch, and no way to pull that product from other restaurants before more people are exposed.
The Longer Record
The July 28 inspection was not the first time Diced accumulated serious violations. State records show 24 inspections on file and 145 total violations across the facility's history.
Seven high-severity violations in a single inspection matches the facility's prior worst result exactly. On February 22, 2024, inspectors also documented seven high-severity violations in one visit, along with two intermediate citations. That inspection did not result in a closure either.
The pattern across recent years is consistent. Inspections in September 2025 yielded four high-severity violations. The February 2025 visit produced three. September 2024 produced five. The only inspection in this record that came back clean was October 2022, when inspectors documented zero violations at any severity level. Every inspection since has included high-severity citations.
Diced has never been emergency-closed in its inspection history. The July 2026 visit, with seven high-severity violations including unapproved food sourcing, undercooked food, and no illness reporting protocols, did not change that.
Still Open
Florida's emergency closure authority is triggered when inspectors determine that conditions pose an immediate threat to public health. The state's records show that on July 28, 2026, inspectors at Diced documented food from an unknown source, food not cooked to safe temperatures, employees not reporting illness, no shell stock traceability, no consumer advisory for undercooked items, no demonstrated allergen awareness, and no responsible manager actively overseeing operations.
The restaurant remained open.
