Great House Rest (The)
Last inspected: Mar 25, 2026
50
Score
The health department has logged nine inspections at Great House Rest (The), the earliest from 2022. Great House Rest (The) was last inspected on Mar 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to nine violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Restaurants in Miami average 74, so Great House Rest (The) trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bottom shelf of the prep table in front of the cookline: Sanitizer Bucket (Chlorine 100+ppm); Operator prepared new solution: Sanitizer Bucket (Chlorine 100ppm)
41-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stand up reach in cooler: raw chicken stored above smoked salmon. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by the three compartment sink.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Front bar area. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area. Inspector sent hand washing sign to the operator. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gaskets soiled throughout the kitchen. **Repeat Violation**
23-03-4
50
Oct 31, 2025
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in for the shift and began to work. Coached employee to wash hands properly before preparing food.
12A-16-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm), manager prepared new solution; Recheck ;Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
41-15-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink bar area. **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Jimmy Eckford expired 09-2025.
53B-14-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by prep area and cook area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed soda cans stored on top of hand sink bar area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef discarded sanitizer water at hand sink by prep area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area. **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container by dry storage. Employee removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted by storage across ware washing area. **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers by dry rack area by three compartment sink across ice machine.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across cook line.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
42-01-4
23
Feb 25, 2025
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
30
Jun 13, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside silver reach in freezer in kitchen.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (120 F - Hot Holding) in cook line. As per operator mash potatoes was cooked an hour ago. Operator started to reheat mashed potatoes **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand wash sink by white reach in freezer in kitchen. Operator removed utensils. **Corrected On-Site**
31A-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate probe thermometer. Operator was trained by inspector how to calibrate properly probe thermometer. **Corrected On-Site**
53A-14-4
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned dishwasher machine exterior. **Corrected On-Site**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted on shelves inside kitchen. Operator inverted plates. **Corrected On-Site**
24-05-4
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 bags of fish inside reach in cooler in front of cook line. Operator started to cut bags **Corrective Action Taken**
06-09-1
Basic - Drain cover(s) missing. Observed in front of walk in cooler. **Repeat Violation**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table inside kitchen. Operator removed phone. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside kitchen and inside bar. **Repeat Violation**
31B-04-4
45
Apr 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer. - From follow-up inspection 2024-04-24: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line fryer. Fan covers in walk-in cooler. - From follow-up inspection 2024-04-24: Still observed. **Time Extended**
23-03-4
86
Jan 30, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager changed sanitizer bucket, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over salami in reach-in cooler next to kitchen hand washing sink. Employee moved salmon to bottom shelf. **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. Raw chicken stored over raw beef and raw pork in walk-in cooler. Manager moved raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line fryer: pork (47F - Cold Holding); sour cream (48F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on prep table next to three compartment sink.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training available. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink across from walk-in cooler. Employee placed beef under running water. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Flan in reach-in cooler across from kitchen hand washing sink. Manager placed cover on flan. **Corrected On-Site**
08B-12-5
Basic - Drain cover(s) missing. Drain on cook line.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table in wait station. Manager discarded bottle of water. **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on ice machine.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at kitchen hand washing sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line fryer. Fan covers in walk-in cooler.
23-03-4
Basic - Silverware/utensils dried with a towel/cloth. Employee drying silverware with wiping cloth.
24-17-4
27
Jun 15, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Nov 21, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked fish dip in walk in cooler.
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of dry goods containers soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed dry goods containers with no labeling.
02D-01-5
78
Jul 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Great House Rest (The) last inspected?
The most recent health inspection at Great House Rest (The) on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Great House Rest (The)?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Great House Rest (The).
How does Great House Rest (The) compare to other restaurants in Miami?
Great House Rest (The) most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Great House Rest (The)'s inspection record improved over time?
No. Recent inspections at Great House Rest (The) have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Great House Rest (The) 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.
How often is Great House Rest (The) inspected?
Based on the inspection history on file, Great House Rest (The) is inspected around two times per year on average.
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