Miami Grill
Last inspected: Oct 6, 2025
50
Score
Going back to 2022, Miami Grill has eight inspections in the public record. The newest entry in the record is dated Oct 6, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
Across the inspection history, “ice buildup in walk-in freezer” is the issue that surfaces most often, recorded four times.
That's lower than the typical North Miami Beach restaurant, which scores around 72. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm), operator remade Triple Sink (Quaternary 200ppm). **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish patty (123F - Hot Holding) stored on the hotbox for less than 2 hours as per operator. Employee reheated item. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with a splitter with no vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Walk in coolers shelves with old food debris.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting by the 3 compartment sink. Operated placed properly to air dry. **Corrected On-Site**
24-08-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Observed Sanitizer Bucket (Quaternary 100ppm) stored at the front counter, operator remade Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
50
Jul 16, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Live, small flying insects found Observed approximately 5+ live flies by the mop sink and 3+ live flies by the dry storage area. **Warning**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches coming out of the rice cooker by the back prep table. Observed 2 live roaches by the mop sink. Observed 2 live roaches on the wall next to walk in cooler. **Warning**
35A-05-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with a splitter with no vacuum breaker. **Warning**
29-42-4
Basic - Dead roaches on premises. Observed 1 dead roach on the floor by the back prep table. Observed 2 dead roaches on the floor under bun rack in front of ice machine. Observed 3 dead roaches behind the fryers in the kitchen. Observed 1 dead roach by the ice cream reach in freezer. Observed 3+ dead roaches under soda machine. Observed 5+ dead roaches under the dry storage rack. **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers on the drying rack wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the kitchen and 3 compartment sink. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout the back prep area and kitchen in disrepair. **Warning**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop and metal spoon in standing water at 89F. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Observed ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler, walk in freezer floor heavily soiled. Observed floor under storage rack, behind the fryers in the kitchen and under the soda machine soiled. **Warning**
36-10-4
43
Jan 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the women's bathroom, due to faucet corrosion.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle in the coleslaw. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. By the ice machine.
36-32-5
Basic - Storage area shelves with rust that has pitted the surface.
14-17-4
78
Sep 19, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Observed gaskets torn in the first reach in cooler.
14-11-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipment shelves with heavy rust by the bread rack.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
82
Mar 18, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Oct 10, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Observed walk-in cooler and walk in freezer floor have accumulation of soil residues. **Warning** - From follow-up inspection 2023-10-10: Observed walk-in cooler and walk in freezer floor have accumulation of soil residues. **Time Extended**
22-16-4
95
Sep 26, 2023
Food-Licensing Inspection
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment was open to the public at the time of the inspection and serving guest. Observed cooking and prepping at the time of the inspection. **Corrected On-Site** **Warning**
50-08-7
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler overnight and placed the cooked gyro cone is placed back on the swarms the next morning to reheat. **Warning**
03C-98-1
High Priority - Observed in-use tongs, spatula and ladles stored in unclean water degrees Fahrenheit in the on the cook line. Discussed with the operator the proper methods. Observed the operator discard the water and placed clean utensils in a clean pan. **Corrected On-Site** **Warning**
10-05-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler overnight and placed the cooked gyro cone is placed back on the swarms the next morning to reheat. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in front of fries: yellow cheese (56F - Cold Holding); bacon (53F - Cold Holding), as per operator stored inside the reach in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in front of fries: yellow cheese (56F - Cold Holding); raw bacon (53F - Cold Holding), as per operator stored inside the reach in cooler overnight. **Warning**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed marinara sauce (101F - Reheating) in the warmer holding unit. As per operator placed 30 minutes before inspection. Advised operator to place on stove to reheat to proper temperature. **Warning**
03E-03-5
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. Emailed form to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles next to drive thru window with mold-like substance. Operator cleaned during the time of the inspection. **Corrected On-Site** **Warning**
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. Emailed form to operator. **Warning**
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature dishwasher machine at 40F not reaching the proper temperature. Operator set up the three compartment sink and unplugged the dishwasher. **Warning**
16-54-4
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 gyro cone in the shawarma cooked over 2 hours from the night before, as per operator. As per operator, the leftover cone gyro was placed in the walk in cooler for storage overnight. The cooked gyro cone is placed back on the shawarma the next morning to reheat, as per operator. **Warning**
53B-15-4
Basic - Equipment in poor repair. Observed reach in cooler in the kitchen in front of fryer with an ambient temperature of 58F. Advised employee to put the food on ice or store inside another reach in cooler until the unit is repaired. Also the high temperature dishwasher Dip well not working by the drive-thru. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer at the front counter display case and the ice cream reach in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in the kitchen, hot holding box with accumulated grease inside. **Warning**
23-03-4
Basic - Observed in-use ice cream scoop stored in standing water at 79F temperature on top of the ice cream deep freezer. Discussed with the operator the proper methods. Operator discarded the water and placed a clean ice cream scoop into a clean pan on the cookline. **Warning**
10-07-4
Basic - Observed old labels stuck to food containers after cleaning on top of 3 compartment sink. **Warning**
16-46-4
Basic - Observed walk-in cooler and walk in freezer floor have accumulation of soil residues. **Warning**
22-16-4
16
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp, also raw steak stored above cut veggies in reach in cooler at cook line. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloths inside hand wash sink in kitchen area.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad in walk in cooler not date marked. As per employee tuna was prepared 1 day ago. Employee labeled during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed water spray bottle not labeled with common name in kitchen area.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in units in kitchen area. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed in cook line.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler/freezer.
36-73-4
Basic - Food stored on floor. Observed a case of water bottles stored on floor inside walk-in cooler.
08B-38-4
Basic - Ice buildup in walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 87°F. Employee removed during inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in all units in kitchen area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed in rack next to 3 compartment sink.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area. **Repeat Violation**
36-27-5
29
Frequently Asked Questions
When was Miami Grill last inspected?
The most recent health inspection at Miami Grill on file is from Oct 6, 2025. The public record contains eight inspections in total.
What is the most common violation at Miami Grill?
Across the inspection record, “ice buildup in walk-in freezer” has been cited four times, more than any other issue at Miami Grill.
How does Miami Grill compare to other restaurants in North Miami Beach?
Miami Grill most recently scored 50 out of 100, which is lower than the North Miami Beach average of 72.
Has Miami Grill's inspection record improved over time?
No. Recent inspections at Miami Grill have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Miami Grill 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 Miami Grill inspected?
Based on the inspection history on file, Miami Grill is inspected around three times per year on average.
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