Meraki Greek Bistro
Last inspected: Feb 26, 2026
47
Score
Meraki Greek Bistro appears in inspection records 10 times, starting in 2022. The most recent report on file is from Feb 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly 10 violations before.
“Wet wiping cloth not stored” comes up most often, recorded seven times in the inspection record.
By comparison, the average Miami facility scores 74, putting Meraki Greek Bistro on the weaker side. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
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 employee personal belongings on top of food preparation shelves.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food on kitchen floor.
08B-47-4
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
47
Sep 30, 2025
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen, food, preparation, salad worker. **Repeat Violation**
12A-09-4
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. **Repeat Violation**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Repeat Violation**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open food debris.
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. **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
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 cell phones on top of food preparation . **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Kitchen employee working with food with arm bracelets.
13-07-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed boxes of food on floor inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris on top of kitchen shelves throughout.
23-03-4
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. **Repeat Violation**
21-12-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
30
Jan 9, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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 - Accumulation of debris inside warewashing machine.
16-03-4
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. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen employees.
13-03-4
Basic - Equipment in poor repair. Damaged walk in cooler door.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.
36-73-4
Basic - Food stored on floor. Boxes of frozen dough, kitchen area.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC .
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled kitchen walls throughout.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Sep 27, 2024
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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 - 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
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
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. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler.
36-73-4
Basic - Food stored on floor. Boxes of pita bread. Inside walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to most kitchen coolers and chest freezers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front service coolers.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout cooking area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
41
Jun 3, 2024
Routine - Food
2 major violations.
View 2 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 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
82
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
27
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
43
Mar 20, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
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
Intermediate - Handwash sink used for purposes other than handwashing. Observed Wiping cloths inside kitchen employees hand washing sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area employees hand sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed damage door gaskets to chest Freezer kitchen area.
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind kitchen fry and stove top.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on walk-in cooler door gaskets.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills throughout kitchen cook line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
39
Dec 28, 2022
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 10-1-2022 **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese 51 f eggs salad 53 f Buffet area manager placed the item off temperature inside the reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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. **Repeat Violation**
11-07-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance to walk-in cooler door gaskets.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of mold like substance behind dishwasher equipment wall.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Sep 12, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. **Corrected On-Site**
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside kitchen oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk-in cooler door. **Repeat Violation**
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Dishwasher area.
36-36-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of Dirt inside walk-in cooler floor. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
58
Frequently Asked Questions
When was Meraki Greek Bistro last inspected?
The most recent health inspection at Meraki Greek Bistro on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Meraki Greek Bistro?
Across the inspection record, “wet wiping cloth not stored” has been cited seven times, more than any other issue at Meraki Greek Bistro.
How does Meraki Greek Bistro compare to other restaurants in Miami?
Meraki Greek Bistro most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Meraki Greek Bistro's inspection record improved over time?
No. Recent inspections at Meraki Greek Bistro have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Meraki Greek Bistro 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 Meraki Greek Bistro inspected?
Based on the inspection history on file, Meraki Greek Bistro is inspected around three times per year on average.
Nearby Restaurants