Barakeh Shawarma & Grill
Last inspected: Mar 11, 2026
78
Score
Inspectors have visited Barakeh Shawarma & Grill eight times, with records going back to 2022. The newest entry in the record is dated Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to five violations per visit.
The most common issue across all inspections has been “cold holding equipment not maintained in good repair”, showing up four times.
Restaurants in Miami average 74, so Barakeh Shawarma & Grill is doing better than most peers. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sausage. Located reach in cooler cook line area. Manager reorganized products. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hosed operator removed during inspection. **Corrected On-Site**
31A-09-4
78
Oct 16, 2025
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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
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 - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No soap provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
41-17-4
47
Feb 25, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Oct 8, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Operator provided during inspection.
31B-03-4
Basic - Outer openings of establishment cannot be properly sealed during operation front counter area.
35B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - No container installed for catching grease from hood drip tray. Walk in cooler in disrepair.
14-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and reach in cooler.
05-09-4
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.
14-74-7
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
64
Sep 9, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
01B-38-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs over cooked plantain inside reach in cooler cooked line area. Operator stored properly.
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed walk in cooler with cooked white rice (48F - Cooling) as per operator rice has been cooling overnight. See stop sale.
03D-02-5
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
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons inside hand wash sink located at kitchen. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Kitchen. **Repeat Violation**
14-74-7
Basic - Food stored on floor. Observed plastic containers with cook oil stored directly on floor kitchen and front counter are. **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed plastic container with solid frozen tilapia fish located near three compartment sink kitchen. Operator stored under running water. **Corrective Action Taken**
06-01-5
37
Mar 4, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 67°f (cold holding). Less than four hours. Operator stored inside reach in cooler. **Corrected On-Site**
03A-02-5
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
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink located in front counter area. Coached employee on proper use of hand sink and three compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling container with water in hand washing sink. Cafeteria area.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located cafeteria. Observed running water per four minutes at 69°. Operator turn on the water heater during inspection. Recheck water 100°f.
27-16-4
Basic - Food stored on floor. Plastic containers with cook oil.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located at cooking line. **Repeat Violation**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area.
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Walk in cooler in disrepair also reach in cooler kitchen.
14-74-7
39
Oct 19, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination. Sugar. Front counter area near coffee machine. **Corrected On-Site**
08B-02-4
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
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. Walk in cooler and reach in freezer.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Plastic containers with cook oil.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Near walk in cooler.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area near coffee machine.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Front counter area near coffee machine. Operator stored properly during inspection. **Corrected On-Site**
21-38-4
45
Oct 17, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Barakeh Shawarma & Grill last inspected?
The most recent health inspection at Barakeh Shawarma & Grill on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Barakeh Shawarma & Grill?
Across the inspection record, “cold holding equipment not maintained in good repair” has been cited four times, more than any other issue at Barakeh Shawarma & Grill.
How does Barakeh Shawarma & Grill compare to other restaurants in Miami?
Barakeh Shawarma & Grill most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Barakeh Shawarma & Grill's inspection record improved over time?
Yes. Recent inspections at Barakeh Shawarma & Grill have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Barakeh Shawarma & Grill 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 Barakeh Shawarma & Grill inspected?
Based on the inspection history on file, Barakeh Shawarma & Grill is inspected around two times per year on average.
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