Cane Fire Grille
Last inspected: Apr 13, 2026
17
Score
Going back to 2022, Cane Fire Grille has 10 inspections in the public record. The most recent report on file is from Apr 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” 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.
10
Inspections
9
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
9 critical violations. 2 major violations. 4 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded mozzarella cheese (48F - Cold Holding); diced ham (47F - Cold Holding) at salad station reach in cooler, as per operator for less than 1 hour. Operator added ice to products for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawed completely inside reduced oxygen packaging inside grill drawers.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burger stored over raw steaks inside grill drawers. Operator relocated products. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw philly steak beef stored over sliced cheese inside grill drawers. Operator relocated products. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of chives at cook line. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Live, small flying insects found. Observed approximately 10 live flying insects flying in bar area.
35A-02-7
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water at steam table across from cook line.
10-05-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server enter bar area and scoop ice and prepare drink for customer without first washing hands.
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish stored inside hand sink at cook line.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled on prep table near walk in cooler.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled on cook line.
23-24-4
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 tuna thawed completely inside reduced oxygen packaging inside grill drawers. **Repeat Violation**
06-09-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted at reach in cooler across from walk in cooler.
14-33-4
Basic - Stored food not covered. Observed ice cream stored uncovered inside black chest freezer near dish area.
08B-12-5
17
Oct 30, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), located at front counter bar. As per operator employees will take glasses to the main kitchen dishwasher machine.
22-49-4
Basic - Single-service articles not stored inverted or protected from contamination. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer interior soiled, located at cooking line.
22-16-4
Basic - Ice buildup in reach-in freezer.
14-69-4
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 tuna and white 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 at reach in cooler, located at cooking line. During the inspection employee removed fish from packaging. **Corrected On-Site**
06-09-1
Basic - Clean, bowls, plates, pots and pans not stored inverted or in a protected manner. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
24-05-4
67
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauce and cooked beef. Chef moved eggs to bottom. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink. Chef brought paper towels over. **Corrected On-Site**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled in kitchen for Cane Fire Grille
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles kitchen area.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave handle soiled.
23-24-4
64
Jul 26, 2024
Routine - Food
6 minor violations.
View 6 violations
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
74
Mar 26, 2024
Routine - Food
No violations found.
100
Mar 25, 2024
Routine - Food
10 critical violations. 8 major violations. 6 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (125F - Hot Holding) as per operator prepared 45 mins before inspection. Operator reheated the product to 169°F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (54F - Cold Holding); chicken soup (50F - Cold Holding); onion soup (52F - Cold Holding); black beans (49F - Cold Holding); chickpeas (54F - Cold Holding); black beans (54F - Cold Holding); corn (54F - Cold Holding); cooked pork (51F - Cold Holding); cooked corn (52F - Cold Holding); Cuban sandwich (52F - Cold Holding); apple tart (51F - Cold Holding); heavy cream (51F - Cold Holding); whipped cream (52F - Cold Holding); yogurt (51F - Cold Holding); rice pudding (51F - Cold Holding); pasta salad (50F - Cold Holding); muffin mix (50F - Cold Holding); butter (52F - Cold Holding); as per operator stored in walk in cooler overnight and some food items from date of operation. And hard boiled eggs (46F - Cold Holding); chopped cooked eggs (45F - Cooling); sliced cheese (48F - Cold Holding) at buffet line as per operator was put on buffet line 2 hours before the inspection.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (54F - Cold Holding); black beans (49F - Cold Holding); chickpeas (54F - Cold Holding); black beans (54F - Cold Holding); corn (54F - Cold Holding); cooked pork (51F - Cold Holding); cooked corn (52F - Cold Holding); Cuban sandwich (52F - Cold Holding); apple tart (51F - Cold Holding); heavy cream (51F - Cold Holding); whipped cream (52F - Cold Holding); yogurt (51F - Cold Holding); rice pudding (51F - Cold Holding); pasta salad (50F - Cold Holding); muffin mix (50F - Cold Holding); butter (52F - Cold Holding)
01B-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed brown sugar, raisins, and granola not protected by sneeze guard. Chef relocated the products under the sneeze guard. **Corrected On-Site**
08B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder dated 3/14, picadillo dated 3/17, pasta sauce dated 3/16, cream cheese dated 2/21, cooked pork dated 3/13, green rice 3/7, yogurt dated 3/18, cranberry sauce dated 11/23, inside walk in cooler.
02C-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies in kitchen by condiment area and 2 live flies in bar area nearby the hand washing sink.
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Observed cranberry sauce with mold like substance on top, dated 11/23/2023. Operator discarded the product. **Corrected On-Site**
01B-07-4
High Priority - Dented/rusted cans present. See stop sale. Observed one can of tomato juice dented in the dry storage area. Operator removed and placed in office. **Corrected On-Site**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: chicken soup (50F - Cooling); onion soup (52F - Cooling); corn (52F - Cooling). As per operator, stored inside the walk in cooler from the date of preparation.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken soup (50F - Cooling); onion soup (52F - Cooling); corn (52F - Cooling)
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by condiment area. Operator removed cutting board to be washed. Observed lime/lemon slicer soiled. Operator cleaned the slicer **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking soap dispenser at hand wash sink in bar area. Operator removed the trash can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand wash sink at bar area. Operator removed containers. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poke bowl salad with raw salmon and tuna not identified as raw on menu. Operator put asterisk on the menu item. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at egg station. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan without any date. As per operator prepared two days ago, operator labeled it. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handlers training from 3/1/2023 - 3/1/2024, employees Jose Landeiro, Gerana Joseph, Ignacio Suarez, Miladys Manga.
53B-05-5
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 walk in cooler ambient temperature at 51°F
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored underneath a prep area. Operator removed and relocated items to personal locker. **Corrected On-Site**
40-06-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood being used as shelf in dry storage to hold rice.
14-25-5
Basic - Food stored on floor. Observed bread stored on floor inside of main walk in cooler. Operator picked up and relocated the bread. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler door soiled, operator cleaned the door. **Corrected On-Site**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in kitchen next to reach in cooler with slow draining water. Drain was blocked with paper, chef removed the paper. **Corrected On-Site**
29-20-5
7
Dec 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
14-33-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
86
Mar 21, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked rice inside reach in cooler. Operator stored them correctly. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside kitchen. Operator put it to wash. **Corrective Action Taken**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged with food preparation without hair restraint inside kitchen. Employee put a hair restraint. **Corrected On-Site**
13-03-4
Basic - Stored food not covered. Observed fish container not covered inside Walk-in cooler 2. Operator covered container. **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler by hand wash sink.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in coolers fan covers.
23-03-4
Basic - Ice buildup in reach-in freezer. Observed inside Bar.
14-69-4
61
Jul 27, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed drawer reach in cooler in poor repair located in the main kitchen area. - From follow-up inspection 2022-07-27: Equipment in poor repair. Observed drawer reach in cooler in poor repair located in the main kitchen area. **Time Extended**
14-11-5
95
Jul 26, 2022
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 door standing cooler: cooked chicken breast (71F - Cooling); cooked rice (52F - Cooling); cooked chicken wings (51F - Cooling) as per label food was cooked yesterday, operator discarded food.
03D-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (51F - Cooling) stored in the 2 door standing reach in cooler as per operator tomatoes were cut yesterday.
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (60F - Cold Holding) inside melted ice in the kitchen area, operator placed food on new ice.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 door standing cooler: cooked chicken breast (71F - Cooling); cooked rice (52F - Cooling); cooked chicken wings (51F - Cooling) as per label food was cooked yesterday, operator discarded food. Observed cut tomatoes (51F - Cooling) stored in the 2 door standing reach in cooler as per operator tomatoes were cut yesterday.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked quinoa inside standing reach in cooler located at the main prep area. Observed raw burgers stored over cut lettuce in the 2 door standing cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bins stored inside hand sink located at the buffet area. Observed employee washing a container at hand sink located at the buffet 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 employee personal bag and cellphone stored under prep table in the main kitchen area.
40-06-5
Basic - Equipment in poor repair. Observed drawer reach in cooler in poor repair located in the main kitchen area.
14-11-5
Basic - In-use tongs stored on prep table handle between uses in the kitchen area, operator removed tongs and placed tongs to be washed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - Utensils in poor condition. Observed lid container broken in the prep area.
14-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored inside reach in cooler located at the buffet line prep area.
08B-49-4
32
Frequently Asked Questions
When was Cane Fire Grille last inspected?
The most recent health inspection at Cane Fire Grille on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cane Fire Grille?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Cane Fire Grille.
How does Cane Fire Grille compare to other restaurants in Miami?
Cane Fire Grille most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Cane Fire Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Cane Fire Grille have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cane Fire Grille 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 Cane Fire Grille inspected?
Based on the inspection history on file, Cane Fire Grille is inspected around three times per year on average.
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