Charcoals Steak & Grill
Last inspected: Aug 5, 2024
30
Score
Charcoals Steak & Grill has been inspected six times since 2022. The newest entry in the record is dated Aug 5, 2024. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
6
Critical latest
1
Major latest
4
Minor latest
Inspection History
Aug 5, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw pork stored over sweet plantains and ice cream at standing reach in freezer. Operator relocated the products. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the raw beef to the bottom of the reach in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored over raw pork at reach in freezer located in front of three compartment sink. Operator relocated the products. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable (112 F - Hot Holding) at steam table. And sweet plantains (122 F - Hot Holding); garlic in oil (99 F - Hot Holding) at cook line. As per operator for less than two hours. Operator moved the garlic in oil to the grill to be reheated. Operator added hot water to reheat the vegetables. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. **Corrected On-Site**
41-27-4
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. Observed one new employee no food employee reporting agreement. Operator read and signed the document. **Corrected On-Site**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees located at preparation area next to reach in cooler/freezer.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket over other bucket. **Corrected On-Site**
21-38-4
30
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
3 critical violations. 3 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 chlorine strength at 0ppm. Operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork then handled clean plates without changing gloves washing hands, employee corrected by washing hands changing gloves and return plate to be washed,rinsed and sanitized. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Warning**
29-34-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the cookline. **Warning**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the low boy unit opposite cookline. **Warning**
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Warning**
22-20-5
55
Jul 17, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm. Operator diluted to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed red beans too deeply packed.
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and prep areas **Repeat Violation**
36-34-5
Basic - Standing water in bottom of reach-in-cooler. Observed in the prep unit. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area. **Corrected On-Site**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense bulk beans. **Corrected On-Site** **Repeat Violation**
14-01-5
47
Feb 14, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken breast stored above maduros located in the reach in cooler opposite the cookline. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 stored on the food prep counter. **Corrected On-Site**
41-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the prep counter. **Corrected On-Site**
21-12-4
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 bowl used to dispense raw beans. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and prep areas. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. I hood filters soiled with accumulation grease.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed for the unit opposite cookline.
29-49-6
50
Jul 12, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed corn tortillas stored in shopping bag, located in the domestic reach in cooler.,located in the prep area. **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken breast stored above sweet plantains located in the reach in cooler opposite the cookline. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler: domestic unit:; bacon wrapped shrimp , as per operator from yesterday. (50F - Cold Holding); coleslaw as per operator from yesterday (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler: domestic unit:; bacon wrapped shrimp , as per operator from yesterday. (50F - Cold Holding); coleslaw as per operator from yesterday (50F - Cold Holding)
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Basic - Faucet/handle missing at plumbing fixture. Observed hot water faucet by the expo station in disrepair.
29-09-4
Basic - Floor soiled/has accumulation of debris. Observed in the dry storage area.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer located in the prep area. **Corrected On-Site**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the prep area adjoining the kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in freezer,located in the dry storage area soiled with accumulation of grease and food debris. **Corrected On-Site**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen and prep area.**Repeat Violation** **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed in the kitchen. **Corrected On-Site** **Repeat Violation**
13-03-4
33
Frequently Asked Questions
When was Charcoals Steak & Grill last inspected?
The most recent health inspection at Charcoals Steak & Grill on file is from Aug 5, 2024. The public record contains six inspections in total.
What is the most common violation at Charcoals Steak & Grill?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Charcoals Steak & Grill.
How does Charcoals Steak & Grill compare to other restaurants in Miami?
Charcoals Steak & Grill most recently scored 30 out of 100, which is lower than the Miami average of 74.
Has Charcoals Steak & Grill's inspection record improved over time?
Yes. Recent inspections at Charcoals Steak & Grill have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Charcoals Steak & Grill 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 Charcoals Steak & Grill inspected?
Based on the inspection history on file, Charcoals Steak & Grill is inspected around three times per year on average.
Nearby Restaurants