Dirty French
Last inspected: Feb 9, 2026
82
Score
Public records show nine inspections at Dirty French stretching back to 2022. The newest entry in the record is dated Feb 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “accumulation of debris inside warewashing machine” is the recurring theme, flagged six times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Nov 3, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food worker.
12A-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 - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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 personal bags in food, preparation, station table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Kitchen cook, wearing watches while manipulating food.
13-07-4
47
Feb 11, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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 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. **Corrected On-Site**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02A-01-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones on kitchen work table.
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
58
Aug 9, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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 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. **Corrected On-Site**
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI).
16-30-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket . **Repeat Violation**
23-03-4
61
Mar 25, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
70
Feb 9, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
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 - 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. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
78
Nov 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - Floors not maintained dry inside walk in cooler, Heavy water On floor throughout.
36-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
78
Feb 16, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Suck at 150 temperatur.
16-38-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling tile missing. Dishwasher area.
36-36-4
82
Aug 5, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Ceiling tile missing. Observed missing dishwasher area ceiling tile.
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry while working with food.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most kitchen door gaskets with mold like substance throughout.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
74
Frequently Asked Questions
When was Dirty French last inspected?
The most recent health inspection at Dirty French on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Dirty French?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited six times, more than any other issue at Dirty French.
How does Dirty French compare to other restaurants in Miami?
Dirty French most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Dirty French's inspection record improved over time?
No. Recent inspections at Dirty French have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Dirty French 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 Dirty French inspected?
Based on the inspection history on file, Dirty French is inspected around three times per year on average.
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