Meraki Greek Bistro and Saloni Bar by Meraki
Last inspected: Dec 8, 2023
67
Score
Meraki Greek Bistro and Saloni Bar by Meraki appears in inspection records six times, starting in 2022. The most recent report on file is from Dec 8, 2023. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The most recent inspection at Meraki Greek Bistro and Saloni Bar by Meraki is from Dec 8, 2023, and nothing newer appears in the public record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 12 violations.
The pattern that stands out is “wet wiping cloth not stored”, which has been cited four times.
Restaurants in Miami average 74, so Meraki Greek Bistro and Saloni Bar by Meraki trails the local norm. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Dec 8, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed most top surface of kitchen shelves solid.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
22-16-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
Oct 10, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Establishment operating with no potable running water. Next to 3 comp sink. **Warning**
27-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48 f cheese 50 f cucumbers 49 f spinach 53 f kitchen cook place ice on top of the items off temperature in front line. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
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. Observed 10 employees hired over 60 days with no current employee training. **Warning**
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back food preparation area. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Underneath all kitchen food service equipment. **Repeat Violation** **Warning**
36-73-4
Basic - Floors not constructed to be easily cleanable. Cooking area. **Warning**
36-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen coolers with no ambient thermometer. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen hand washing sinks. **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation** **Warning**
21-10-4
Basic - Stored food not covered. Observed most cooked food inside coolers not covered. **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls, clean where is needed. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
23
Jun 23, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Dec 29, 2022
Complaint Partial
No violations found.
100
Dec 28, 2022
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around employees hand sink area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Sep 23, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
29-37-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Ceiling tile missing. No. Drop ceiling throughout kitchen area.
36-36-4
Basic - Food stored on floor. Observed boxes of vegetables on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers interior of soli
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen octopus being thawed in room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls throughout. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Frequently Asked Questions
When was Meraki Greek Bistro and Saloni Bar by Meraki last inspected?
The most recent health inspection at Meraki Greek Bistro and Saloni Bar by Meraki on file is from Dec 8, 2023. The public record contains six inspections in total.
What is the most common violation at Meraki Greek Bistro and Saloni Bar by Meraki?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Meraki Greek Bistro and Saloni Bar by Meraki.
How does Meraki Greek Bistro and Saloni Bar by Meraki compare to other restaurants in Miami?
Meraki Greek Bistro and Saloni Bar by Meraki most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Meraki Greek Bistro and Saloni Bar by Meraki's inspection record improved over time?
No. Recent inspections at Meraki Greek Bistro and Saloni Bar by Meraki have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Meraki Greek Bistro and Saloni Bar by Meraki means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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