Earls Kitchen + Bar

150 Ne 8 St Ste F136 Block F East, Miami, FL 33132

American

Last inspected: Apr 27, 2026

Score

High Risk

Across the available record, Earls Kitchen + Bar has four inspections on file, the first dated 2025. The most recent report on file is from Apr 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.

Violation counts have held steady across recent visits, averaging around eight violations each.

Looking across the full record, “single-use gloves not changed as needed” is the recurring theme, flagged two times.

By comparison, the average Miami facility scores 74, putting Earls Kitchen + Bar on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 27, 2026

Routine - Food

2 critical violations. 3 major violations. 3 minor violations.

View 8 violations

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

12A-28-4

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

12A-09-4

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer.

41-17-4

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

12A-01-4

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink at bar area.

31A-11-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.

22-20-5

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area.

21-12-4

Jan 8, 2026

Complaint Full

1 critical violation. 1 major violation. 3 minor violations.

View 5 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. Provided form during inspection. **Corrective Action Taken**

11-07-5

Basic - Ice scoop handle in contact with ice. Manager stored properly during inspection. **Corrected On-Site**

10-08-5

Basic - Current Hotel and Restaurant license not displayed.

50-09-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside walk in cooler.

23-03-4

Aug 8, 2025

Complaint Full

3 critical violations. 3 major violations. 4 minor violations.

View 10 violations

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw hamburger beef patty and then handled single service container. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands. **Corrected On-Site**

12A-09-4

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

12A-10-4

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over pasteurized. Eggs inside walk in cooler. Operator stored properly during inspection. **Corrected On-Site**

08A-05-6

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

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 - Establishment not maintaining clam/mussel/oyster tags for 90 days.

01C-02-4

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. Bar area.

16-55-4

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries located at cook line area.

06-06-5

Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.

21-38-4

Basic - Current Hotel and Restaurant license not displayed.

50-09-4

Feb 11, 2025

Food-Licensing Inspection

No violations found.

100

Frequently Asked Questions

When was Earls Kitchen + Bar last inspected?

The most recent health inspection at Earls Kitchen + Bar on file is from Apr 27, 2026. The public record contains four inspections in total.

What is the most common violation at Earls Kitchen + Bar?

Across the inspection record, “single-use gloves not changed as needed” has been cited two times, more than any other issue at Earls Kitchen + Bar.

How does Earls Kitchen + Bar compare to other restaurants in Miami?

Earls Kitchen + Bar most recently scored 47 out of 100, which is lower than the Miami average of 74.

Has Earls Kitchen + Bar's inspection record improved over time?

Results have been roughly steady. Inspections at Earls Kitchen + Bar have averaged around eight violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Earls Kitchen + Bar 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.

Nearby Restaurants

Serafina Downtown

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Score: 50 — High Risk

Sixty Vines

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Score: 50 — High Risk

Citizenm Miami World Center - Rooftop

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Score: 100 — Low Risk

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