Eurest Dining
Last inspected: Mar 3, 2026
70
Score
Public records show nine inspections at Eurest Dining stretching back to 2022. The most recent visit was on Mar 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“No handwashing sign provided at a hand sink used” comes up most often, recorded five times in the inspection record.
By comparison, the average Miami facility scores 74, putting Eurest Dining on the weaker side. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
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 - Hole in or other damage to wall. Dishwasher area and hand wash sink.
36-24-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
70
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution Chlorine 00 ppm. Recheck 50 ppm.
21-07-4
67
Apr 15, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board store inside hand wash sink. 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. Quaternary, chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.**Repeat Violation** **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink and hand wash sink. **Repeat Violation**
14-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Sep 3, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 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 - Handwash sink not accessible for employee use at all times. Observed plastic container and bottle of water stored inside hand wash sink kitchen. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink and hand wash sink.
14-23-4
Basic - Food stored on floor. Plastic containers with cook oil stored directly on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
58
Apr 30, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions inside reach in cooler. Operator rearranged during inspection.
08A-05-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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 - Handwash sink not accessible for employee use at all times. Observed plastic containers inside hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carolina Mejias.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
55
Dec 11, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
82
Jul 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed plastic containers with cook oil stored on floor. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
86
Feb 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw raw shrimp inside reach in cooler kitchen.
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Water.
41-17-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed metal trays next to reach in cooler.
24-26-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
64
Aug 17, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Water leaking from pipe and/or faucet/handle. By cook line.
29-11-4
95
Frequently Asked Questions
When was Eurest Dining last inspected?
The most recent health inspection at Eurest Dining on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Eurest Dining?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited five times, more than any other issue at Eurest Dining.
How does Eurest Dining compare to other restaurants in Miami?
Eurest Dining most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Eurest Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Eurest Dining have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Eurest Dining means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Eurest Dining inspected?
Based on the inspection history on file, Eurest Dining is inspected around three times per year on average.
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