MIAMI, FL. A state inspector walked into Salumeria 104 on NE 1st Avenue on September 17 and found that staff could not demonstrate any awareness of food allergens, a failure that affects every customer with a food allergy who has ever ordered there and trusted the kitchen to keep them safe.
That was one of seven high-severity violations documented during a single visit. The restaurant never closed.
What Inspectors Found
The inspector also cited the restaurant for inadequate shell stock identification records. Salumeria 104 serves shellfish, which are consumed raw or lightly cooked, and without proper tagging and sourcing records, there is no way to trace an outbreak back to a specific harvest lot if customers get sick.
Parasite destruction procedures were not being followed. That citation applies to fish and certain meats that require specific freezing or cooking protocols to kill parasites before they reach a plate.
Food contact surfaces were not properly cleaned or sanitized, and food was not being cooked to required minimum temperatures. Both violations were cited on the same visit, meaning the kitchen had simultaneous failures at the point of preparation and the point of cooking.
The inspector also found that time was not being properly used as a public health control. When a kitchen opts to use time rather than temperature to manage food safety, food is allowed to sit in the temperature danger zone for a defined, tracked window. Without proper records and discipline, that window becomes unlimited.
No person in charge was present or performing supervisory duties. A single intermediate violation for inadequate ventilation and lighting rounded out the report.
What These Violations Mean
The allergen violation is the one that reaches every customer. Food allergies affect roughly 32 million Americans, and reactions send approximately 30,000 people to emergency rooms each year. A kitchen where staff cannot demonstrate allergen awareness is a kitchen where a customer with a shellfish or nut allergy cannot safely rely on anything they are told about a dish.
The parasite destruction citation is specific to the kind of restaurant Salumeria 104 is. Italian salumerias typically serve cured meats and fish preparations, some raw or minimally processed. Parasites including Anisakis in fish and Trichinella in pork are killed by validated freezing or cooking protocols. When those protocols are not being followed, the risk is not theoretical.
The shell stock identification failure compounds the shellfish risk. If a customer becomes ill after eating oysters or clams, health investigators need harvest records to identify the source lot and pull it from circulation. Without those records, an outbreak investigation stalls, and other restaurants using the same contaminated product may not be identified in time.
The food contact surface and undercooking violations together describe a kitchen where contamination can be introduced at the cutting board and survive to the plate. Improperly sanitized surfaces transfer bacteria between raw and ready-to-eat foods. Undercooking allows pathogens including Salmonella in poultry to survive. Both failures in the same inspection visit are not independent problems.
The Longer Record
Salumeria 104: Inspection Pattern, 2024-2026
The September 17 inspection was not a bad day. It was the eighth inspection in roughly two years to produce high-severity violations, and the second in eight days.
On September 9, just eight days before this visit, inspectors documented nine high-severity and six intermediate violations at the same address. That inspection also produced no closure order. The two visits together logged 16 high-severity violations in a single week.
The February 2025 inspection produced 12 high-severity violations, the worst single visit in the available record. That inspection also resulted in no emergency closure. Across 27 inspections on record, the restaurant has accumulated 231 total violations and has never been emergency-closed.
The back-to-back inspections in March 2026, on the 27th and 28th, produced 7 high and 4 intermediate violations on the first day, followed by 5 high and 2 intermediate the next. A follow-up inspection that quickly finds nearly the same level of serious violations is a sign that corrections made under an inspector's eye did not hold.
Open for Business
State inspectors left Salumeria 104 on September 17 having documented seven high-severity violations covering allergens, parasites, shellfish traceability, surface sanitation, cooking temperatures, time controls, and management oversight. The restaurant was not closed. It remained open to customers that evening.
The record shows that outcome is not unusual for this address.
