Visit 01 — Routine - Food
Aug 21, 2026
Disposition
Inspection Completed - No Further ActionFloors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Source: State of FloridaState inspection document
License No. 2335359|Public Food Service Establishment|Miami-Dade County, FloridaInspected Aug 21, 2026
State of Florida Inspection Record
DICED
10840 SW 104 STREET, MIAMI, FL 33176
DICED keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 3 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Solid
89.9
Trailing year of inspections
How this kitchen compares
Against MIAMI
Scores higher than 75% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
Against Miami-Dade County
1 high-priority violation on the trailing-year record — below the Miami-Dade County average of 2.6.
This kitchen1
County average2.6
Below county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
9 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Nov 10, 2025
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
The establishment's license expired, not obtained, or not properly displayed.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 03 — Routine - Food
Jul 30, 2025
Disposition
Inspection Completed - No Further ActionCleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Jan 22, 2025
Disposition
Inspection Completed - No Further ActionScoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Clean equipment and utensils stored improperly or not air-dried.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Oct 24, 2024
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Oct 23, 2024
Disposition
Warning IssuedFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Mar 8, 2024
Disposition
Inspection Completed - No Further ActionFloors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Jan 3, 2024
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedDish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Emergency exits blocked or locked during operation (referred to the fire authority).
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Nov 1, 2023
Disposition
Warning IssuedHands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Water not safe, or hot (100°F) and cold water not available under pressure.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Clean equipment and utensils stored improperly or not air-dried.
Basic×2
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Emergency exits blocked or locked during operation (referred to the fire authority).
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2335359 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site