Grill 305
Last inspected: Aug 15, 2025
74
Score
Grill 305 has been inspected eight times since 2022. The most recent report on file is from Aug 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded five times.
Grill 305 scores about where you'd expect for a Miami restaurant. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Aug 15, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with excessive cut marks. **Repeat Violation**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple plastic bottles with liquid/sauces in them and no labels. **Repeat Violation**
02D-01-5
74
Aug 1, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside interior of ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles as well as soiled ceiling vents throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with excessive cut marks in kitchen prep area. **Repeat Violation**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave in front of cook line. **Repeat Violation**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled behind 3 compartment sink and by dishwasher area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket. Operator hung mop to dry onsite. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple plastic containers with sauces/liquids and no labels.
02D-01-5
70
Apr 8, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles and ceiling vents soiled throughout the establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards in prep area.
14-09-4
Basic - Equipment in poor repair. Observed broken gaskets in reach in cooler on the prep line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at the prep line. Operator cleaned it onsite. **Corrected On-Site**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket. Operator hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple plastic bottles with liquid/sauces at the prep line with no labels.
02D-01-5
74
Dec 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. By cooking equipments in kitchen area.
36-03-4
90
May 14, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (54F - Cold Holding); blue cheese crumbles (54F - Cold Holding) at the front counter. As per the chef the cooks just restocked the items approximately 45= minutes ago. The chef moved the the items to the freezer for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked the chef the correct procedure for cooling food.
53A-10-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at both ice machines. **Repeat Violation**
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a pan with pasta at the cook line. The chef discarded it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a shelf at the warehouse washing area soiled. The chef had it cleaned. Observed the out side of the hood system at the end of the cook line soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty water bottle in a cooler with food underneath it.
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the hood at the end of the cook line.
36-27-5
41
Jan 8, 2024
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator paid the license during the inspection. **Corrected On-Site**
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a the mop sink.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washing an ice scoop on the hand washing sink.
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing area. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of cooked pasta. The Chef discarded the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to the soda rack.
51-11-4
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 several packs of fish still in the vacuum with an internal temperature of 36°F. The chef cut open the bags. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line..
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed two cases of fries on the walk in freezer floor. The chef put the cases on a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of ovenhas accumulation of black substance/grease/food debris. Observed at the cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the cook line.
23-03-4
27
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork sandwich (57F - Cold Holding); fresh garlic and oil (50F - Cold Holding); cut lettuce (50F - Cold Holding), as per operator items were moved from walk in cooler to reach in cooler approximately 2 hours ago. Operator moved items back to walk in cooler to cool down **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-09: At time of callback inspection observed cut lettuce 43F cold holding garlic and oil 50F cold holding, cooked pasta 43F cold holding, as per operator cut lettuce was out of temperature for approximately one hour, operator placed items on ice to rapid chill **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-02-09: At time of callback inspection No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler gasket soiled next to office **Warning** - From follow-up inspection 2023-02-09: At time of callback inspection Observed walk in cooler gasket are torn next to office **Time Extended**
14-11-5
74
Aug 18, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cook line garlic and oil (45F - Cold Holding) as per operator item has been in place since night prior
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line garlic and oil (45F - Cold Holding) as per operator item has been in place since night prior, cooked mushrooms (45F - Cold Holding) as per operator item was put in place at approximately 11:00am today, operator moved item to walk in cooler to cool down
03A-02-5
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in front of walk in cooler soiled
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls on shelf across from dish washer with no protection
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse sitting on top of single service items. Operator removed purse. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed container of oil on floor in cook line area. Operator lifted off floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall in drink preparation station across from cook line.
36-24-5
52
Frequently Asked Questions
When was Grill 305 last inspected?
The most recent health inspection at Grill 305 on file is from Aug 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Grill 305?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Grill 305.
How does Grill 305 compare to other restaurants in Miami?
Grill 305 most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Grill 305's inspection record improved over time?
Yes. Recent inspections at Grill 305 have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Grill 305 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 Grill 305 inspected?
Based on the inspection history on file, Grill 305 is inspected around three times per year on average.
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