Magic Grill
Last inspected: Oct 6, 2025
58
Score
Inspectors have visited Magic Grill 10 times, with records going back to 2022. On Oct 6, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 18 violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food And beverages to customers with an expired license.
50-17-3
Basic - Floor soiled/has accumulation of debris, underneath the kitchen stove and oven.
36-73-4
Basic - Ice buildup in reach-in freezer, located at preparation kitchen.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood systems soiled.
23-03-4
Basic - Reach-in cooler interior, and standing reach in freezer have accumulation of soil residues. **Repeat Violation**
22-16-4
58
Jul 31, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. **Repeat Violation** - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** - From follow-up inspection 2025-07-31: Accumulation of black/green mold-like substance in the interior of the ice machine. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-07-31: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
36-37-5
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 walk in cooler running at 62 F. **Repeat Violation** - From follow-up inspection 2025-07-31: During the callback inspection observed cooked shrimp (52 F cold holding); fried rice ( 56 F cold holding); raw chicken wings (52 F cold holding); cut ham (52 F cold holding); cooked breaded chicken ( 61 F cold holding); cooked chicken (49 F cold holding); vegetables egg rolls (45 F cold holding); marinated chicken ( 51 F cold holding); cooked pork (51 F cold holding); American cheese (51 F cold holding), stored inside walk in cooler. **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn. - From follow-up inspection 2025-07-31: Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler. - From follow-up inspection 2025-07-31: Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen. - From follow-up inspection 2025-07-31: Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled. - From follow-up inspection 2025-07-31: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line. - From follow-up inspection 2025-07-31: Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, throughout the preparation kitchen. **Repeat Violation** - From follow-up inspection 2025-07-31: Wall soiled with accumulated grease, food debris, throughout the preparation kitchen. **Time Extended**
36-27-5
47
Jul 30, 2025
Routine - Food
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Live rodent present. Observed one live rodent hiding between the wall and the white standing reach-in freezer located in the preparation kitchen.
35A-19-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach near the back exit door.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately eight or more rodent droppings in the space between the wall and the white standing reach-in freezer within the preparation kitchen area.
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection. **Repeat Violation**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, throughout the preparation kitchen. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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 walk in cooler running at 62 F. **Repeat Violation**
14-74-7
Basic - Dead roaches on premises. Observed one dead roach underneath the preparation table near the ice machine.
35A-03-4
Basic - Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler.
36-73-4
Basic - Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen.
36-24-5
29
Jan 9, 2025
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. **Corrected On-Site** - From follow-up inspection 2025-01-09: Observed raw shell eggs stored on soy sauce. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding). **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed at counter: corn (80F Hot Holding); fish (126 Hit Holding); broccoli cooked (112F Hot Holding); cooked chicken (113F Hot Holding); observed orange chicken (126F Hot Holding); Maduros (120F Hot Holding). Observed at kitchen entrance fried rice (60F Hot Holding). **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : 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. Observed no kit or form. Inspector provided form via email. **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed no kit or form. Inspector provided form via email. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process. - From follow-up inspection 2025-01-09: Observed employees unable to properly set up three compartment sink **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. - From follow-up inspection 2025-01-09: Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. - From follow-up inspection 2025-01-09: Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance. - From follow-up inspection 2025-01-09: Observed underneath shelving of prep table rusted at kitchen entrance. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. - From follow-up inspection 2025-01-09: Observed interior of ice machine soiled. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Observed urinal in disrepair in bathroom. - From follow-up inspection 2025-01-09: Observed urinal in disrepair in bathroom. **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled. - From follow-up inspection 2025-01-09: Observed handles of multiple coolers and microwaves soiled. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment. - From follow-up inspection 2025-01-09: Observed ceiling tiles and air vents soiled throughout establishment. **Time Extended**
36-34-5
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 reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). - From follow-up inspection 2025-01-09: Observed reach in cooler with ambient temperature of 58F No TCS foods stored inside. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed lid on rice bin broken. - From follow-up inspection 2025-01-09: Observed lid on rice bin broken. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance. - From follow-up inspection 2025-01-09: Observed containers of soy sauce on floor at kitchen entrance. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair next to storage closet. - From follow-up inspection 2025-01-09: Observed wall in disrepair next to storage closet. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers. - From follow-up inspection 2025-01-09: Observed ice buildup in all reach in freezers. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-01-09: Observed utensils in standing water at 80F. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment. - From follow-up inspection 2025-01-09: Observed cloths under multiple cutting boards throughout establishment. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. - From follow-up inspection 2025-01-09: Observed interior of microwave soiled. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2025-01-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. - From follow-up inspection 2025-01-09: Observed soiled walls throughout kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners. - From follow-up inspection 2025-01-09: Observed soiled cloths used as shelf liners. **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen. - From follow-up inspection 2025-01-09: Observed floor soiled throughout kitchen. **Time Extended**
36-10-4
20
Jan 7, 2025
Routine - Food
3 critical violations. 5 major violations. 17 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). As per operator, food is moved from walk in cooler to reach in when they first arrive; 2 hours prior to inspection.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding). **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use.
22-02-4
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. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance.
22-31-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process.
53B-15-4
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. Observed no kit or form. Inspector provided form via email. **Corrective Action Taken**
11-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Bathroom facility in disrepair. Observed urinal in disrepair in bathroom.
32-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment.
36-34-5
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 reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding).
14-74-7
Basic - Equipment in poor repair. Observed lid on rice bin broken.
14-11-5
Basic - Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance.
08B-38-4
Basic - Hole in or other damage to wall. Observed wall in disrepair next to storage closet.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across wok station.
29-49-6
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners.
21-09-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen.
36-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
17
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 18, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Dec 19, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
47
Jan 26, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - 4 Wet wiping cloth not stored in sanitizing solution between uses. Front counter, by the hand washing sink.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook prepared fried rice with hat/hair restraint. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelf. **Repeat Violation**
23-03-4
74
Nov 21, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: bean sprouts (46F - Cold Holding).observed operator place the bean sprouts inside a container with ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Underneath a heat lamp in the kitchen: cooked chicken (125-130F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated, 169F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soy sauce containers on the bottom shelf of a prep table.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelf.
23-03-4
64
Frequently Asked Questions
When was Magic Grill last inspected?
The most recent health inspection at Magic Grill on file is from Oct 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Magic Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Magic Grill.
How does Magic Grill compare to other restaurants in Miami?
Magic Grill most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Magic Grill's inspection record improved over time?
Yes. Recent inspections at Magic Grill have averaged around 12 violations per visit, down from roughly 18 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Magic Grill 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 Magic Grill inspected?
Based on the inspection history on file, Magic Grill is inspected around three times per year on average.
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