1952 Cafe
Last inspected: Feb 13, 2026
78
Score
1952 Cafe appears in inspection records nine times, starting in 2022. 1952 Cafe was last inspected on Feb 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up two times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and spaghetti held more than 24 hours not properly date marked at reach in cooler across coo line. Employee placed label. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers throughout kitchen.
05-09-4
78
Oct 21, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above ground beef in the reach in cooler. Manager placed chicken below. **Corrected On-Site**
08A-20-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male chef answered cell phone and continued food preparation without washing hands. Employee was coached and washed his hands. **Corrected On-Site**
12A-29-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted for hamburgers, eggs , steak churassco and grilled salmon served undercooked as per customer request. Consumer advisory was printed and posted. **Corrected On-Site**
02B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flan cups received from a bakery licensed by DACS not date marked. Flan was received on Sunday 10/19.
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to measure surface temperature for sanitizing dishwasher. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in buffet line. Manager refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Observed license expired Oct. 1, 2025. **Repeat Violation**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed male chef wearing bracelets while cooking food.
13-07-4
Basic - Food storage container/container lid cracked or broken. Observed lids cracked for sugar and rice containers on the dry storage shelf.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on oven door handles.
10-20-4
Basic - Observed male employee with no hair restraint while engaging in food preparation in the kitchen.
13-03-4
Basic - Single-service articles improperly stored. Observed near coffee station, boxes single use cups store on the floor. Manager removed from the floor. **Corrected On-Site**
25-05-4
37
Feb 13, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Aug 28, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed corn inside non food grade bag inside reach in freezer. Operator removed product from bag and placed inside container. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatloaf (123F - Hot Holding) inside hot box near kitchen. Operator began to reheat product to correct parameter. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife inside hand wash sink near three compartment sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards located at the prep table with cut marks and no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed reach in freezer gasket located next to cook line torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed three sets of tongs on oven door handle at the cook line. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under white cutting board near prep station. Operator removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket located across the cook line soiled.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several metal containers located at the dry rack station with water accumulation on the outside rim. Operator rinsed containers correctly. **Corrected On-Site**
24-08-4
45
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chopped garlic in upright 3 door reach in. Raw chicken over raw beef in walk-in cooler. All items rearranged at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté area make table: provolone cheese 60F, per manager approximately 1 hour. Moved to freezer for rapid cooling at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per manager salmon and fillet mignon can be ordered undercooked. Manager posted consumer advisory at time of inspection. **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dusty/dirty top of ice machine. Ice scoop washed and relocated at time of inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle areas soiled on cook line reach in coolers. Top of ice machine dusty/dirty.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Oct 17, 2023
Routine - Food
No violations found.
100
Aug 11, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
35
Jan 26, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
41
Oct 20, 2022
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was 1952 Cafe last inspected?
The most recent health inspection at 1952 Cafe on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at 1952 Cafe?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited two times, more than any other issue at 1952 Cafe.
How does 1952 Cafe compare to other restaurants in Miami?
1952 Cafe most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has 1952 Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at 1952 Cafe have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 1952 Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 1952 Cafe inspected?
Based on the inspection history on file, 1952 Cafe is inspected around three times per year on average.
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