Miami Shores Rest
Last inspected: Apr 3, 2026
30
Score
The health department has logged seven inspections at Miami Shores Rest, the earliest from 2022. Inspectors last stopped by on Apr 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Restaurants in Miami Shores average 71, so Miami Shores Rest trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
7
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
7 critical violations. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of artichokes heavily dented in dry storage room.
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of shredded carrots and red onion inside reach in cooler at salad prep area.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over bucket of pickles and raw calamari stored over hot dogs inside walk in cooler.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (112F - Hot Holding); cooked lamb (94F - Hot Holding) at steam table as per operator for one hour. Operator took products to be reheated and turned up heat on steam table. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored on prep table across from cook line. Operator removed sanitizer. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose bibb across from dish area.
29-34-4
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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer with rusted shelves.
14-17-4
30
Aug 14, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching phone and put inside pocket and proceeded to put gloves on. Manager advised employee to wash hands before put new gloves.
12A-07-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by coffee area. Manager provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with cooked chicken wings not dated. As per manager prepared two days prior.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee washing hand at prep sink. Manager coached employee to used hand sink for washing hands.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep area near walk in cooler. Manager took to three compartment sink to be clean. **Corrective Action Taken**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents by kitchen dusty.
36-34-5
Basic - Employee eating while preparing food. Observed employee eating while preparing food at cook line.
12B-01-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by cook line. **Repeat Violation**
14-11-5
Basic - Ice buildup in walk-in freezer and reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tong stored at door oven handle. Manager removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled and reach in cooler gaskets by cook line soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on a raw chicken container at walk in cooler. As per manager chicken was prepared today.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored by prep area and cook line **Repeat Violation**
21-12-4
39
Apr 3, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket stored on top of the prep table. Operator stored properly. **Corrected On-Site**
41-10-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets in the cook line torn.
14-11-5
Basic - Ice buildup in reach-in freezer by the cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulated dust.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels not stored in the sanitation solution.
21-12-4
70
Nov 6, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
May 7, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator moved **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (45F - Cold Holding)
03A-02-5
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. Operator called for repairs they are currently using 3 compartment sink
16-55-4
Basic - Employee eating in a food preparation or other restricted area. Drinks above prep stations
12B-02-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment
36-73-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make station
21-12-4
58
Feb 1, 2024
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes without sanitizing.
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1 /2023. Manager verified ownership. Operator updated license during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked ham in reach-in cooler next to cook line grill. Employee placed salmon on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on cook line stove: chicken (102F - Hot Holding). Employee stated item on stove for thirty minutes. Manager had employee reheat chicken. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind ice plate of ice machine closest to kitchen entrance. Water nozzle of tea machine in wait station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.
31A-11-4
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. Tuna thawing in walk-in cooler.
06-09-1
Basic - Food stored on floor. Bags of ice and case of buns on floor in walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Fan covers in walk-in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from walk-in cooler and freezer.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Wait station reach-in cooler.
14-33-4
25
Aug 3, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw salmon in walk in cooler, employee rearranged for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting raw celery and raw onions with bare hands. As per employee, items were going to be added to chicken and tuna salad, items were not going to be cooked prior to serving.
09-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on counter next to food preparation area.
40-06-5
Basic - Ice buildup in walk-in freezer.
14-69-4
67
Frequently Asked Questions
When was Miami Shores Rest last inspected?
The most recent health inspection at Miami Shores Rest on file is from Apr 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Miami Shores Rest?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Miami Shores Rest.
How does Miami Shores Rest compare to other restaurants in Miami Shores?
Miami Shores Rest most recently scored 30 out of 100, which is lower than the Miami Shores average of 71.
Has Miami Shores Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Miami Shores Rest have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Miami Shores Rest 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 Shores Rest inspected?
Based on the inspection history on file, Miami Shores Rest is inspected around two times per year on average.
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