Miami Outboard Club
Last inspected: Apr 23, 2026
47
Score
The health department has logged six inspections at Miami Outboard Club, the earliest from 2022. Miami Outboard Club was last inspected on Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “no paper towels”, showing up three times.
By comparison, the average Miami facility scores 74, putting Miami Outboard Club on the weaker side. There are enough flags in the record to merit a second thought.
6
Inspections
0
Critical latest
5
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed glass bottle. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
31B-02-4
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.
53B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw Fish (34F - Cold Holding) located inside walk in cooler. Operator removed from the bags during inspection. **Corrected On-Site**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00ppm.
16-55-4
Basic - Ice bucket/shovel stored on floor between uses. Bar area . Operator removed during inspection. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Bar area. Operator removed during inspection. **Corrected On-Site**
10-08-5
Basic - Light shield damaged/in disrepair.
38-01-4
47
May 14, 2025
Complaint Full
No violations found.
100
Jan 17, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Repeat Violation**
31B-04-4
78
Jun 20, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 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 - Handwash sink not accessible for employee use at all times. Observed case of raw chicken inside hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Ice scoop handle in contact with ice. Bar area. Operator removed and stored properly during inspection. Bar area. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed plastic container with utensils in standing water at 75°f. Operator discard the water during inspection.. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler.
23-03-4
61
Feb 5, 2024
Routine - Food
7 critical violations. 5 major violations. 2 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray can of stainless cleaner stored next to single use gloves on shelf below coffee machine. Operator removed spray can of cleaner to properly store. **Corrected On-Site**
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching phone and then touched utensils near coffee machine without washing hands. Discussed with operator and operator discussed handwashing procedures with employee. **Corrective Action Taken**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in bar area, and one flying insect near men's restroom.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Croquettes stored in direct contact of non food grade thank you bag.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat pork in reach-in cooler at end of kitchen. Operator removed cooked pork to properly store. Also, raw shrimp stored above ready to eat tuna salad in reach-in cooler across from grill. Operator removed raw shrimp to properly store. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (94F - Hot Holding); cooked pork (115-119F - Hot Holding) in hot holding box at end of kitchen near rice cooker. Operator reheated both foods to more than 165F and placed back in hot holding box to keep warm. **Corrected On-Site**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Server stated burgers can be ordered any way that guest requests (mid rare, well done, etc). Emailed consumer advisory to operator. Operator posted. **Corrected On-Site**
02B-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food safety training certificates photo copied. Discussed with operator to provide original certificate with employees food safety training..
53B-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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cookline next to reach-in cooler used to store dirty pans. Employee removed pans from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Gasket on reach-in cooler across from grill torn
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine and deflector plate soiled.
22-20-5
19
Nov 21, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 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.
11-07-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Repeat Violation**
31B-04-4
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. Walk-in cooler. **Repeat Violation**
14-74-7
Basic - Ice scoop handle in contact with ice. Bar area. Operator stored properly during inspection. **Corrected On-Site**
10-08-5
78
Frequently Asked Questions
When was Miami Outboard Club last inspected?
The most recent health inspection at Miami Outboard Club on file is from Apr 23, 2026. The public record contains six inspections in total.
What is the most common violation at Miami Outboard Club?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Miami Outboard Club.
How does Miami Outboard Club compare to other restaurants in Miami?
Miami Outboard Club most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Miami Outboard Club's inspection record improved over time?
Yes. Recent inspections at Miami Outboard Club have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Miami Outboard Club 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 Outboard Club inspected?
Based on the inspection history on file, Miami Outboard Club is inspected around two times per year on average.
Nearby Restaurants