When was Starbucks Conc J in Miami last inspected?

Starbucks Conc J in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 16, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Starbucks Conc J in Miami had?

Starbucks Conc J in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Starbucks Conc J in Miami find?

Starbucks Conc J in Miami was most recently inspected by FDACS on September 16, 2026 (Met Sanitation Inspection Requirements).

Has Starbucks Conc J in Miami had any stop-sale or stop-use orders?

No, Starbucks Conc J in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Starbucks Conc J in Miami

Name: Starbucks Conc J in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 16, 2026

2100 Nw 42nd Ave, Miami, FL 33126

Miami-Dade County · Specialty Food Shops · FDACS
Owner: Host International INC
FDACS Estab #: 385969

Part of: Starbucks Florida health inspections, violations & closures

Overview

Starbucks Conc J in Miami is a specialty food shop with no prior inspection history. On September 16, 2026, the facility underwent a follow-up inspection related to Request #5168506 and was found to have met sanitation inspection requirements after corrections were made.

The inspection documented 13 violations. Priority violations included: no probe thermometer available to control food temperatures; food employees working with exposed foods while wearing long, painted fingernails without gloves; no quaternary ammonia sanitizer test kit to measure sanitizing solution concentration; accumulated food residue, dust, and debris on nonfood-contact equipment surfaces and floors throughout the establishment; a wet mop placed directly on the floor rather than hung for air-drying; absence of a certified food protection manager with the person in charge unable to answer food safety questions correctly; no employee health policy or written procedures for disease reporting; no written procedures for responding to vomiting and diarrheal events; and missing soap, paper towels, and hand drying devices at a handwashing sink, with a food utensil (tong) found inside that same sink. Additional violations addressed food employee knowledge deficiencies regarding foodborne disease transmission and prevention.

During the inspection, the facility corrected several violations on-site, including properly hanging the mop and providing soap and paper towels at the handwashing sink. Documentation on food temperature requirements, employee health guidelines, and food protection manager certification were provided to management. The establishment met sanitation inspection requirements upon completion of the visit.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

1FDACS Insp.

13Violations

Last inspected FDACS: September 16, 2026

Starbucks Conc J in Miami: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Sep 16, 2026 — Met Sanitation Inspection Requirements· 13 violations· Met Requirements

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Visited the establishment to follow up on Request #5168506 The issue described regarding Request #5168506 was addressed with the person in charge during the visit. Employee Health Guidelines and reporting agreement provided. Food Temperature Requirements document, Food Protection Manager Certification document and Guidance for written procedures for the clean-up of vomiting and diarrheal events was provided via e-mail

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Person in charge does not demonstrate knowledge of the Food Code and Public Health principles as evidenced by having at least 1 priority violation on the inspection report, having no certified food protection manager for the establishment and is unable to respond correctly to food safety questions relevant to their food operation. o

2-103.11(P) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) PfPf

Person in charge does not ensure that food employees are informed in a verifiable manner of their reporting responsibility regarding diseases transmissible through food.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

No employee health policy is available in the food establishment. Copy of employee health guidelines and employee reporting agreement provided to management via e-mail. o Print Date: 9/16/2026 Page 1 of 3 6 P Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco products, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P Observation: Food Service- Food employee did not wash their hands after working at the register before returning to handle food for customers. COS, after proper hand washing procedures were discussed with management, employee washed their hands during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The food establishment does not have written procedures available for employees to follow when responding to vomiting and diarrheal events and does not contain all the minimum required components. Guidance for written procedures for the clean-up of vomiting and diarrheal events was provided via e-mail.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food Service- No soap, paper towels or hand drying device are available at the hand sink located next to the speed oven. COS, soap and paper towels were provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service- Tong was found in hand sink located next to the speed oven. COS, food employee removed the item during inspection.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food manager is available in the food establishment. Food Protection Manager Certification document provided via e-mail.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing, Food Service- No probe thermometer is available in the food establishment to control temperatures. Food Temperature Requirements document was provided.

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food service, food employees working in food preparation and open foods with long and painted finger nails without wearing gloves.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing- No quaternary ammonia sanitizer test kit was available to measure the concentration in the ware wash sink

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing, Food Service- Old food residue, dust, and debris were observed accumulated between equipment, including the coffee machine, speed oven, and food preparation stations.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food Service, Processing- Old food residue, dust, and debris were observed on the floor throughout all areas of the food establishment.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Processing- A wet mop was placed directly on the floor next to the ice machine, not in a position that allows air-drying to be achieved. COS, the mop was properly hung during the inspection.

Starbucks Conc J in Miami: Frequently Asked Questions

When was Starbucks Conc J in Miami last inspected?: Starbucks Conc J in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 16, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Starbucks Conc J in Miami had?: Starbucks Conc J in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Starbucks Conc J in Miami find?: Starbucks Conc J in Miami was most recently inspected by FDACS on September 16, 2026 (Met Sanitation Inspection Requirements).
Has Starbucks Conc J in Miami had any stop-sale or stop-use orders?: No, Starbucks Conc J in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Starbucks Conc J in Miami?: The most frequently cited FDACS violations at Starbucks Conc J in Miami are: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-103.11(P): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.