Eurest
Last inspected: Mar 19, 2025
90
Score
Eurest appears in inspection records six times, starting in 2022. Eurest was last inspected on Mar 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly 13 violations earlier on.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at kitchen entrance in disrepair. **Repeat Violation**
31A-09-4
90
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over yogurt inside walk in cooler.
08A-05-6
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Quaternary 0ppm). Operator replaced sanitizer bucket with new solution, final reading 200ppm. **Corrected On-Site**
22-53-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at kitchen entrance in disrepair.
31A-09-4
67
Oct 25, 2023
Food-Licensing Inspection
No violations found.
100
Apr 27, 2023
Complaint Full
1 critical violation. 6 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (95F - Hot Holding). As per the manager the sauce was prepared 2 hours ago and the location is closing it will be discarded.
03B-01-6
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. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hollandaise sauce (95F - Hot Holding). Form provided via email. **Corrective Action Taken**
03F-10-5
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cook line soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance.
31B-02-4
Basic - Hole in or other damage to wall. Observed a large hole in the wall in the mop sink area.
36-24-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line and ware washing area.
24-05-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed in the ware wash area.
36-22-4
Basic - Food stored on floor. Observed a case of plastic bottles containing juice in the office. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the sugar container. The chef moved it. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Observed Togo containers on the floor in the back room.
25-05-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager removed it. **Corrected On-Site**
25-27-4
25
Jan 26, 2023
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Aug 23, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon (54F - Cold Holding) at reach in cooler at cook line.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw eggs benedict and raw smoked salmon offered on digital menu not identified as raw product.
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds fried chicken under time, no written procedures available. Provided time as a public health control procedures to operator. **Corrective Action Taken**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored touching in panko container.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled. Observed table fans soiled.
23-03-4
Basic - Walk in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles improperly stored. Observed box of cups stored on floor in prep area.
25-05-4
43
Frequently Asked Questions
When was Eurest last inspected?
The most recent health inspection at Eurest on file is from Mar 19, 2025. The public record contains six inspections in total.
What is the most common violation at Eurest?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Eurest.
How does Eurest compare to other restaurants in Miami?
Eurest most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Eurest's inspection record improved over time?
Yes. Recent inspections at Eurest have averaged around one violation per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Eurest 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 Eurest inspected?
Based on the inspection history on file, Eurest is inspected around two times per year on average.
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