How many health inspections has KITCHEN 57 had?

KITCHEN 57 has had 29 inspections according to Florida DBPR records.

Has KITCHEN 57 ever been shut down?

No, KITCHEN 57 has no emergency closures on record.

What are the most common violations at KITCHEN 57?

The most frequently cited violations at KITCHEN 57 are: Consumer advisory, Clean multi-use utensils, Proper ventilation.

What does Florida violation V06 (Handwashing facilities) mean?

HYGIENE INFRASTRUCTURE FAILURE: Without adequate handwashing facilities, proper hand hygiene is impossible. Studies show handwashing compliance drops to 5% when sinks are inaccessible or poorly equipped. No hot water means grease and biofilms remain on hands. No soap reduces bacterial removal from 99.9% to 25%. No towels means wet hands spread 1,000x more bacteria. Provide handwashing facilities with: hot and cold running water (minimum 100°F), soap in dispensers, single-use paper towels or air dryers, waste receptacle. Sinks must be accessible at all times — never blocked by equipment, supplies, or used for other purposes. Install handwashing signs in employee language(s).

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 V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

KITCHEN 57

7301 SW 57 CT STE 100, South Miami, FL 33143

Miami-Dade County · Permanent Food Service · Owner: BOUTIQUE FOODS LLC · License: SEA2331008

KITCHEN 57 in South Miami, FL has 29 inspections on record with 276 total violations (9.5 per inspection) and 0 emergency closures.

29Inspections

276Violations

0Closures

Data current as of March 12, 2025

Inspection History (29)

Mar 12, 2025 — Routine - Food· 6 violations · Inspection Completed - No Further Action

KITCHEN 57

Inspection History (29)

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How Does This Facility Compare?

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