305 Sports Bar
Last inspected: Nov 17, 2025
58
Score
Across the available record, 305 Sports Bar has eight inspections on file, the first dated 2022. The most recent visit was on Nov 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
The pattern that stands out is “wet wiping cloth not stored”, which has been cited five times.
305 Sports Bar's latest score of 58 falls below the Miami average of 74. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 135 seating in the establishment hotel and restaurant says 59.
51-09-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall with heavy soil throughout.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
58
Sep 26, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Kitchen utensil pans inside employee handwashing sink.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Oct 17, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front service area cooler.
22-16-4
Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first.
24-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
50
Aug 9, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
52
Jan 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
Aug 24, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Jan 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
55
Aug 19, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood-grade Bags.
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Ceiling tile missing. Kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed kitchen microwave with accumulation of food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty kitchen shelves throughout.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Frequently Asked Questions
When was 305 Sports Bar last inspected?
The most recent health inspection at 305 Sports Bar on file is from Nov 17, 2025. The public record contains eight inspections in total.
What is the most common violation at 305 Sports Bar?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at 305 Sports Bar.
How does 305 Sports Bar compare to other restaurants in Miami?
305 Sports Bar most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has 305 Sports Bar's inspection record improved over time?
Results have been roughly steady. Inspections at 305 Sports Bar have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 305 Sports 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 305 Sports Bar inspected?
Based on the inspection history on file, 305 Sports Bar is inspected around two times per year on average.
Nearby Restaurants