Meat Moot
Last inspected: Jan 28, 2026
50
Score
Across the available record, Meat Moot has seven inspections on file, the first dated 2022. Inspectors last stopped by on Jan 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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 employees cellular phones on kitchen top food preparation tables.
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Sep 26, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees working with food.
12A-07-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most front line food Preparation employees.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 63 f in kitchen work table.
03A-02-5
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 - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling tile missing. Dishwashing area.
36-36-4
Basic - Cutting board has cut marks and is no longer kitchen area.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phone on kitchen food preparation area.
40-06-5
Basic - Soiled dry wiping cloth in use.
21-10-4
27
Jan 3, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
64
Oct 23, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
45
Jan 4, 2024
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. All kitchen sinks.
31B-04-4
70
Jan 24, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 28, 2022
Routine - Food
13 minor violations.
View 13 violations
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water draining onto floor surface. Underneath 3 compartment sink. **Repeat Violation**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed accumulation of Smoke stain in the ceiling kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled throughout.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Service Bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on top of smoker oven.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of kitchen cooler with old food debris next to Preparation area.
22-16-4
52
Frequently Asked Questions
When was Meat Moot last inspected?
The most recent health inspection at Meat Moot on file is from Jan 28, 2026. The public record contains seven inspections in total.
What is the most common violation at Meat Moot?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Meat Moot.
How does Meat Moot compare to other restaurants in Miami?
Meat Moot most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Meat Moot's inspection record improved over time?
No. Recent inspections at Meat Moot have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Meat Moot 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 Meat Moot inspected?
Based on the inspection history on file, Meat Moot is inspected around two times per year on average.
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