Amal
Last inspected: Jan 12, 2026
25
Score
Inspectors have visited Amal seven times, with records going back to 2022. The most recent report on file is from Jan 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
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.
View 15 violations
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
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at bar hand sink.
31B-02-4
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
25
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cook line grilled chicken (119F - Hot Holding); eggplant (79F - Hot Holding). As per chef for about 1 hour. Observed at steam pot wild rice (101F - Hot Holding). As per chef for about 2 hours. Chef began to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sinks. Chef provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sinks. Chef provided. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed throughout in containers of flour, sugar and breading.
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on cook line door handles. Chef removed. **Corrected On-Site**
10-20-4
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 in dry storage area in containers of flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table a container of spoons and scoops in standing water. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled throughout.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at coffee station plastic to go plates not inverted from overhead contaminants. Chef inverted. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed at rear prep kitchen area a container of panko not labeled. Chef placed label. **Corrected On-Site**
02D-01-5
50
Jan 27, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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 Dishwasher (Chlorine +200ppm). Inspector advised operator to utilize three compartment sink until technician is able to fix the machine.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (54F - Cold Holding); cut lettuce (50F - Cold Holding) at top reach in cooler at preparation table in kitchen area. As per operator for less than 2 hours. Operator added ice to 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 grilled chicken (78F - Hot Holding) French fries (74F - Hot Holding) in kitchen area. As per operator for two hours. **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils in handwashing sink in kitchen area.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone and water bottle stored on counter at bar area.
40-06-5
Basic - Food stored on floor. Observed oil containers stored on the floor in dry storage area. Operator stored oil on the shelf. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area.
10-14-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F at reach in cooler at preparation table in kitchen area. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in rear ne t to three compartment sink. **Repeat Violation**
31B-04-4
Basic - Trash receptacles not provided where needed in establishment. Observed at handwashing sink at rear preparation area.
33-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at rear prep station. Operator added quaternary to the water final solution (Quaternary 100ppm)
21-08-4
39
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 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 kitchen dish machine at 0 ppm. Chef changes sanitizer bottle new levels 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen wait shelf roasted tomatoes (125F - Hot Holding). As per chef for about 1 hour.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink.
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at bar hand sink blocked with beverage making utensils in sink. Employee removed items. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar sink.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of herbs at front counter prep table. Chef removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair and torn.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chopping knife in between prep tables at cook line. Chef removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed in containers in walk in cooler.
16-46-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
25-27-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line reach in cooler, 6 vacuumed sealed packages of black cod (frozen)not cut open to thaw. Chef removed from cooler to begin cutting packages open. **Corrective Action Taken**
06-09-1
39
Jan 16, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 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 chlorine strength at 0 ppm. Operator serviced during inspection, chlorine strength at 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation of dust,above ice machine.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers by the ware washing area. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the unisex bathroom. **Corrected On-Site**
31B-04-4
Basic - Utensils in poor condition. Observed handle of flour scoop broken and in disrepair.
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink. **Repeat Violation**
36-27-5
64
Apr 24, 2023
Complaint Full
4 critical violations. 8 minor violations.
View 12 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 sanitizer strength at 0 ppm,bar. Operator set up 3 compartment sink and called service technician. Observed sanitizer strength at main unit at 0 ppm operator replaced chlorine sanitizer jug , sanitizer strength at 100 ppm,, corrected on site.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored above muffins located in the walk in freezer. Observed raw shell eggs above milk located in the reach in cooler,pastry section. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station:; cut tomatoes (60F - Cold Holding); shredded lettuce (60F - Cold Holding); shredded cabbage (60F - Cold Holding); white cheese,soft (58F - Cold Holding)as per operator about 1 hr ago operator removed to another reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with accumulation of mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to dispense sugar from the bulk bin. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at approximately 61 F for reach in cooler,salad station,operator removed TCS items to another reach in cooler and called service technician. **Corrective Action Taken**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers stored on the shelf by the ware washing area.
24-08-4
Basic - In-use tongs stored on oven door handle between uses. Observed at the cookline. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens, womens bathroom, bar
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed by the mop sink.
42-01-4
37
Aug 30, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above yogurts inside the refrigerator. The operator removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the cook line, cooked chicken (87F - Cold Holding); falafel (89F - Cold Holding). Also at the cook line prep area, cut tomatoes (54F - Cold Holding). As per operator, holding less than 1 hour. They moved all items in the cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed plates inside the cook line hand sink. The operator removed all items. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cooking equipment at the kitchen hand wash sink.
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish (frozen) thawing in commercially ROP packaged. Advised, the operator cut all bags. **Corrective Action Taken**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed bar dishwashing machine ran out of sanitizer 0ppm. The operator changed and refilled. **Corrective Action Taken**
16-55-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scooper stored on top of the ice machine without protection.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
43
Frequently Asked Questions
When was Amal last inspected?
The most recent health inspection at Amal on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Amal?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Amal.
How does Amal compare to other restaurants in Miami?
Amal most recently scored 25 out of 100, which is lower than the Miami average of 74.
Has Amal's inspection record improved over time?
Results have been roughly steady. Inspections at Amal have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Amal means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Amal inspected?
Based on the inspection history on file, Amal is inspected around two times per year on average.
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