Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn
Last inspected: Mar 13, 2026
74
Score
The health department has logged seven inspections at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn, the earliest from 2022. The most recent report on file is from Mar 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 17 violations earlier on.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
Compared to the broader South Miami restaurant scene, where the average is 63, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in; raw beef above cooked prime rib and wings. Operator corrected order during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 coolers not maintaining temperatures. As per operator, used as dry storage. No TCS foods stored inside.
14-74-7
Basic - No copy of latest inspection report available. Observed no copy printed on site.
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in bar coolers.
14-33-4
74
Nov 4, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above burger buns in walk in cooler. Operator corrected during inspection. **Corrected On-Site**
08A-05-6
86
Jun 4, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Observed reach in cooler out of order in back kitchen area; not in use. **Repeat Violation**
14-11-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in bar area; rusted shelves. **Repeat Violation**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket on floor next to cook line.
21-44-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen area; dust accumulation. **Repeat Violation**
36-34-5
82
Mar 26, 2025
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on dry dish rack; towels used as shelf liner.
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed blue cheese, pickled onions, chicken Marsala sauce, marked more than 7 days.
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. Observed blue cheese, pickled onions, chicken Marsala sauce, marked more than 7 days; in reach in cooler in back of kitchen.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table Compound butter (60F - Cold Holding). As per operator, butter is prepared and left on counter for dishes.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray above prep table
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker on each end.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed on shelf back storage area.
41-17-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to tell temperature for microwave reheating. Inspector went over process with chef. **Corrective Action Taken**
53A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and prime rib on menu offered undercooked; no indication.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand isn't in kitchen; operator provided paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand sink near bar in storage area.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled of dish machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area; ceiling tiles soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on shelf above prep table.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler in poor repair; out of order and not in use in back of kitchen.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed near hand sink in back storage near bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on top of oven soiled. Observed exterior of ice machine soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in beer cooler at bar.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed at bar area where alcoholic is stored.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored in bucket; not in use.
42-01-4
15
Jun 4, 2024
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (49 F - Cold Holding) at reach in cooler preparation area. As per operator since yesterday. Operator discarded the sliced of cheese. **Corrective Action Taken**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked macaroni and chick peas containers date marked 05-04-24, one month ago. And marinated sauce date marked 05-25-24 at reach in cooler. Operator discarded the products. **Corrective Action Taken** **Repeat Violation**
01B-28-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over roasted meat at walk-in cooler. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked macaroni and chick peas containers date marked 05-04-24, one month ago. And marinated sauce date marked 05-25-24 at reach in cooler. Operator discarded the products. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (49 F - Cold Holding) at reach in cooler preparation area. As per operator since yesterday. Operator discarded the sliced of cheese. **Corrective Action Taken**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink bar area and employee bathroom. **Repeat Violation**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. Observed old label on French onion soap at walk-in cooler.
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle on ice at reach in freezer. Operator removed the cup. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed electrolyte beverage and Gatorade employee personal items not identified and segregated.
08B-49-4
Basic - Food stored on floor. Observed oil containers stored on floor at storage area. Manager relocated the oil containers. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on door oven. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water at 87° F.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. One located at second floor. As per the manager is the bathroom used for the employees.
31B-04-4
Basic - One Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up next to dishwasher machine.
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. The mop was hanged. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm. Operator changed the solution. Final concentration Sanitizer Bucket (Quaternary 200 ppm) **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor next to
21-38-4
23
Jan 26, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tomatoes sauce dated 01-18-2024, 8 days ago. Operator segregated the products to be discarded. **Corrective Action Taken**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken wings at drawers reach in cooler. Operator rearranged the products. **Corrected On-Site**
08A-05-6
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 shrimp at drawers reach in cooler. Operator relocated the products. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed residual of food at hand wash sink bar area.
31A-11-4
Intermediate - No chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area.
31B-02-4
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. Operator printed and employees signed. **Corrected On-Site**
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish bearing the label inside of reduced oxygen package at drawer reach in cooler. Operator opened the individual packages. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand wash sink bar area.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed the gloves and cleaned his hands **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler corn beef (50F - Cold Holding); provolone cheese (49F - Cold Holding). Per operator less than two hours. Operator moved the food items into a stronger reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board of the reach on cooler soiled
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the dishwashing machine sanitizing temperature at 150F. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-56-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container a plastic cup without handle used as scoop
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on the floor.
24-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a box with potatoes stored on the floor of the dry storage area Operator moved the potatoes over an empty rack of soft drinks **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 102F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top section of the oven soiled.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
39
Frequently Asked Questions
When was Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn last inspected?
The most recent health inspection at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn on file is from Mar 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn.
How does Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn compare to other restaurants in South Miami?
Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn most recently scored 74 out of 100, which is higher than the South Miami average of 63.
Has Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn's inspection record improved over time?
Yes. Recent inspections at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn have averaged around three violations per visit, down from roughly 17 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn 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 Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn inspected?
Based on the inspection history on file, Fox’S Lounge/Sherron Inn Liquors/Fox’S Sherron Inn is inspected around two times per year on average.
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