Amal
Last inspected: Jan 12, 2026
25
Score
Amal, located at 3480 Main Highway #100 in Miami, FL, underwent a high-risk inspection on January 12, 2026, with a score of 25. This inspection identified 6 critical, 1 major, and 8 minor violations, including issues with mold in the ice machine, improper storage of clean dishes, and employee personal items in food preparation areas. Historically, Amal has had mostly high-risk inspections across its ten recorded evaluations.
7
Inspections
6
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
25
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
50
Jan 27, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
39
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
39
Jan 16, 2024
Routine - Food
1 critical violation. 6 minor violations.
64
Apr 24, 2023
Complaint Full
4 critical violations. 8 minor violations.
37
Aug 30, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
43
Violations — Jan 12, 2026 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machines.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes stored on top shelf and counter at front line not inverted or with overhead protection.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink bottles stored throughout on prep tables and shelves.
40-06-5
Basic - Food stored on floor. Observed at rear kitchen prep area, bag of onions stored on floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area in containers of flour and corn starch.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front line prep table scoops stored in water of 73F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler throughout soiled.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed vacuum sealed bags of chickpeas not labeled with time.
03G-53-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed at waiter beverage/ coffee station under hand sink household fly and roach spray stored.
41-05-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm);
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at front line reach in cooler, raw ground beef/lamb skewers stored over raw shrimp skewers. Chef removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed at rear kitchen reach in cooler next to walk in coolers, 2 cracked raw shelled in container. Operator removed and discarded. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front kitchen prep line on counter diced tomatoes (61F - Cold Holding). As per chef less than 2 hours. Chef placed into reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front cook line eggplant (91F - Hot Holding) roasted veggies (81F - Hot Holding). As per chef hot holding for less than 2 hours.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at bar hand sink.
31B-02-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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