How many health inspections has SHAWARMA'S DIANA had?

SHAWARMA'S DIANA has had 16 inspections according to Florida DBPR records.

Has SHAWARMA'S DIANA ever been shut down?

No, SHAWARMA'S DIANA has no emergency closures on record.

What are the most common violations at SHAWARMA'S DIANA?

The most frequently cited violations at SHAWARMA'S DIANA are: Food contact surfaces, Proper ventilation, Proper hand/arm washing.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V31 (Clean multi-use utensils) mean?

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

SHAWARMA'S DIANA

11735 SW 147 AVE STE 25, Miami, FL 33196

Miami-Dade County · Permanent Food Service · Owner: SHAWARMA'S DIANA LLC · License: SEA2332491

SHAWARMA'S DIANA in Miami, FL has 16 inspections on record with 249 total violations (15.6 per inspection) and 0 emergency closures.

16Inspections

249Violations

0Closures

Data current as of April 18, 2025

Inspection History (16)

Apr 18, 2025 — Routine - Food· 5 violations · Inspection Completed - No Further Action

Jan 7, 2025 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

May 3, 2024 — Routine - Food· 8 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

Jan 19, 2024 — Routine - Food· 8 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V08 Proper hand/arm washing

V11 Food in good condition

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Basic Violations

V51 Premises clean

Oct 24, 2022 — Food-Licensing Inspection· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V16 Proper cooking temps

V24 Toxic substance control

Jun 1, 2022 — Food-Licensing Inspection· 4 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V25 Allergen awareness

Apr 13, 2021 — Routine - Food· 18 violations · Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V42 Equipment condition

Basic Violations

V51 Premises clean

V53 Outer openings protected

Feb 16, 2021 — Routine - Food· 7 violations (1 high priority)· Call Back - Admin. complaint recommended

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Basic Violations

V51 Premises clean

Nov 30, 2020 — Routine - Food· 13 violations (1 high priority)· Call Back - Extension given, pending

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V33 Proper cooling equipment

V36 Proper ventilation

V42 Equipment condition

Basic Violations

V51 Premises clean

Sep 18, 2020 — Routine - Food· 37 violations (3 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

V42 Equipment condition

Basic Violations

V51 Premises clean

May 26, 2020 — Food-Licensing Inspection· 13 violations (3 high priority)· Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V29 Proper sewage disposal

V32 Proper sanitizing

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V45 Floor maintenance

V51 Premises clean

May 22, 2020 — Food-Licensing Inspection· 58 violations (13 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

V38 Waste properly disposed

V40 Wiping cloths usage

V41 Toilet facilities

V42 Equipment condition

Basic Violations

V45 Floor maintenance

V48 Food storage

V50 Adequate lighting

V51 Premises clean

Oct 16, 2018 — Routine - Food· 17 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

V42 Equipment condition

Basic Violations

V50 Adequate lighting

Mar 19, 2018 — Food-Licensing Inspection· 12 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V13 Parasite destruction

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

Jan 6, 2017 — Routine - Food· 21 violations (5 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V33 Proper cooling equipment

V38 Waste properly disposed

V42 Equipment condition

Jul 27, 2016 — Routine - Food· 17 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

V36 Proper ventilation

V38 Waste properly disposed

V42 Equipment condition

Basic Violations

V50 Adequate lighting

How Does This Facility Compare?

SHAWARMA'S DIANA has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 15.6 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has SHAWARMA'S DIANA had?: SHAWARMA'S DIANA has had 16 inspections according to Florida DBPR records.
Has SHAWARMA'S DIANA ever been shut down?: No, SHAWARMA'S DIANA has no emergency closures on record.
What are the most common violations at SHAWARMA'S DIANA?: The most frequently cited violations at SHAWARMA'S DIANA are: Food contact surfaces, Proper ventilation, Proper hand/arm washing.

Nearby Establishments

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: April 18, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with SHAWARMA'S DIANA.