107 Steak & Bar
Last inspected: Mar 24, 2026
67
Score
Public records show 10 inspections at 107 Steak & Bar stretching back to 2022. On Mar 24, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Miami restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at bar area machine, instructed staff to use main dishwasher or 3 compartment sink in the meantime. staff provided new sanitizer retested at 100ppm **Corrected On-Site**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed some prep tables cutting board with marks not longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees at kitchen engaged in food prep and not hair restraint.
13-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at bar area at 0ppm
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with sugar and flour not labeled, staff labeled it. **Corrected On-Site**
02D-01-5
67
Jul 30, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several egg cartons stored over kitchen preparation table, as per staff for less than two hours, staff relocated eggs to walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several egg raw shell eggs over beef at walk-in cooler unit. **Repeat Violation**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area 0ppm, staff replaced sanitizer solution, primed machine retested at 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On can opener blade heavily soiled at kitchen preparation table. Observed soiled cutting boards at several preparation tables..
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach-in cooler gaskets soiled at kitchen preparation table line.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return over dishwasher area dusted/soiled.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
27
Mar 4, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
47
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
41
Jun 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. **Warning** - From follow-up inspection 2024-05-31: Observed cutting board surface still with cutting marks. **Time Extended** - From follow-up inspection 2024-06-14: Observed at prep table kitchen area. **Time Extended**
14-09-4
95
May 31, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for. **Warning** - From follow-up inspection 2024-05-31: As per GM and Chef the salmon will be fully cooked until obtain the parasite letter.
01D-01-5
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly. **Warning** - From follow-up inspection 2024-05-31: Operator ordered five new thermometers . **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected. **Warning** - From follow-up inspection 2024-05-31: Observed HWS not operational. **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. **Warning** - From follow-up inspection 2024-05-31: Observed cutting board surface still with cutting marks. **Time Extended**
14-09-4
67
May 30, 2024
Routine - Food
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fish (45 F - Cold Holding); shrimp (46 F - Cold Holding); salmon (46 F - Cold Holding) inside reach in cooler ( as per employee for less than 4 hrs) . Employee place ice underneath. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishmachine at the bar with chlorine sanitizer 0 ppm. **Warning**
22-45-4
High Priority - Food preparation table has soil/old food residue. Observed at kitchen area by pre line. **Warning**
22-35-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Missing chlorine sanitizer at the bar dishwasher. Employee restocked the sanitizer, but still the machine is not working properly.. **Warning**
22-49-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly. **Warning**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink used as a dump sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS bar area next to dishwasher. **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP machine inside kitchen area, chef state is use to pack meat products. Machine was packed and moved to the storage. As per chef, the ROP machine will not be used unless HACCP procedure be approved by the Division. **Corrective Action Taken** **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice not marked in kitchen prep table RIC. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area. Employee labels it. **Corrected On-Site** **Warning**
41-17-4
Basic - Can opener blade not readily removable for cleaning or replacement. Staff washed the can opener. **Corrected On-Site** **Warning**
14-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag by coffee machine station bar area. Employee removed it. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. Employee removed the bucket off the floor. **Corrected On-Site** **Warning**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS bar area next to dishwasher. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed at storage rack by kitchen entrance hall. Employee removed label **Corrected On-Site** **Warning**
16-46-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped straws at bar counter top. Employee moved the straws to behind the counter. **Corrected On-Site** **Warning**
25-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed in kitchen area. Employee refill container with 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
14
Jan 22, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil can opener blade. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table inside kitchen.
24-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled black microwave interior on shelf inside kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers by soda machine. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking at hand wash sink by Walk in cooler inside kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container. **Corrected On-Site**
02D-01-5
67
Feb 7, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with sanitizer not labeled inside kitchen. Operator labeled it. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles inside Bar. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer.
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Food stored on floor. Observed oil plastic and brown sugar containers stored on dry storage floor. Employee removed them from floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by slicer. **Repeat Violation**
23-03-4
67
Aug 10, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups, plates and containers not inverted on storage shelves **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in walk in cooler with customer food
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed containers in drying shelf with old labels
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar bin missing label
02D-01-5
70
Frequently Asked Questions
When was 107 Steak & Bar last inspected?
The most recent health inspection at 107 Steak & Bar on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at 107 Steak & Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at 107 Steak & Bar.
How does 107 Steak & Bar compare to other restaurants in Miami?
107 Steak & Bar most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has 107 Steak & Bar's inspection record improved over time?
No. Recent inspections at 107 Steak & Bar have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 107 Steak & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 107 Steak & Bar inspected?
Based on the inspection history on file, 107 Steak & Bar is inspected around three times per year on average.
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