Living Room/ Main Kitchen
Last inspected: Mar 2, 2026
95
Score
The health department has logged 10 inspections at Living Room/ Main Kitchen, the earliest from 2022. The most recent visit was on Mar 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average for Miami sits at 74, putting Living Room/ Main Kitchen on the better side of that line. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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 underneath counter reach in cooler with ambient temperature of 50F. - From follow-up inspection 2026-03-02: Observed reach in cooler is still under repair. **Time Extended**
14-74-7
95
Feb 27, 2026
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding); sliced cheese (52F - Cold Holding); yogurt (50F - Cold Holding); cottage cheese (54F - Cold Holding) inside reach in cooler underneath the service counter. Those food was discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (50F - Cold Holding); sliced cheese (52F - Cold Holding); yogurt (50F - Cold Holding); cottage cheese (54F - Cold Holding) inside reach in cooler underneath the service counter for more than 4 hours. Food was discarded.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon above bread in shelving inside walk in cooler . Person in charge inverted them. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed utensils inside Kitchen high temperature Dishwasher (Temperature 149F). Employees started sanitizing inside 3 compartment sink. **Corrective Action Taken**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (130F - Hot Holding) inside the hot box. Chicken was reheated to 165 F. **Corrected On-Site**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils inside Kitchen high temperature Dishwasher (Temperature 149F)
22-45-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed clean spatulas inside Kitchen between backsplash of the 3 compartment sink and the wall . Utensils were rewashed . **Corrected On-Site** **Repeat Violation**
24-14-4
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 underneath counter reach in cooler with ambient temperature of 50F.
14-74-7
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 handle touching the dry Black beans . Person in charge corrected. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
27
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked potatoes in the walk in cooler. Employee inverted them. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed food cart blocking a hand sink at the employee cafeteria. As per employee just some minutes . Employee washed his hands coached and the cart was moved. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed some spatulas and knives stored in between 3 compartment sink and the wall. Employee rewashed and moved them. **Corrected On-Site**
24-14-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located underneath counter at living room pantry. Thermometer was placed inside. **Corrected On-Site**
05-09-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean plastic containers.
16-46-4
61
Feb 24, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Required Records Available; Shellstock Tags/Labels
FL-14
64
Oct 3, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above bread inside walk in cooler . Chef inverted the storage order. **Corrected On-Site**
08A-05-6
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the top of the ice bin. Employee moved it immediately to be washed. **Corrective Action Taken**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray hose with accumulation of mold like substance. Employee started cleaning it. **Corrective Action Taken**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the bar area. Sign was posted immediately. **Corrected On-Site**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Plastic container was discarded . **Corrected On-Site**
14-01-5
70
Jun 6, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink. - From follow-up inspection 2024-06-06: Observed spatula inside the hand sink at the pastry area. Employee was coached and the spatula was removed . **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oysters and mussel tags not marked with the last date served. - From follow-up inspection 2024-06-06: No date on some of them. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at hot box at preparation area. - From follow-up inspection 2024-06-06: The establishment is in the process of replacing all the gaskets . **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at cook line. - From follow-up inspection 2024-06-06: Observed 2 old stickers on clean containers. **Time Extended**
16-46-4
74
Apr 5, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
41
Nov 17, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching chocolate pieces for decoration without wearing gloves. Employee was coached about the correct technique and the decoration was discarded . **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink ( bakery area) is used as a dump sink. Manager coached the employees about the hand sink use. **Corrective Action Taken**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling at the living room back area.
36-37-5
Basic - Plumbing system in disrepair. Observed hand sink with plumbing issues ( main kitchen prep area).
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets ( living room )
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign for station located underneath the counter line in the kitchen.and inside living room back area .
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop inside standing water 80 F. Water was discarded. **Corrected On-Site**
10-07-4
58
May 26, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
58
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temperature dishmachine with chlorine added without sanitizer concentration. All utensils and dishes must be sanitized inside 3 compartment sink. **Repeat Violation**
22-45-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine sanitizer concentration inside high temperature with chlorine sanitizer added.
16-33-4
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. Temperature on plates didn't get 160 F. Chlorine sanitizer added with 0 chlorine sanitizer concentration. **Repeat Violation**
22-56-4
70
Frequently Asked Questions
When was Living Room/ Main Kitchen last inspected?
The most recent health inspection at Living Room/ Main Kitchen on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Living Room/ Main Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Living Room/ Main Kitchen.
How does Living Room/ Main Kitchen compare to other restaurants in Miami?
Living Room/ Main Kitchen most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Living Room/ Main Kitchen's inspection record improved over time?
No. Recent inspections at Living Room/ Main Kitchen have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Living Room/ Main Kitchen 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 Living Room/ Main Kitchen inspected?
Based on the inspection history on file, Living Room/ Main Kitchen is inspected around three times per year on average.
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