Restaurant Brands International
Last inspected: Mar 18, 2026
100
Score
Public records show nine inspections at Restaurant Brands International stretching back to 2022. The most recent report on file is from Mar 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “floor soiled/has accumulation of debris” has been the most frequent reason, cited three times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed four live roaches by ice machine area located in the prep kitchen area, observed two live roaches in prep area crawling on the wall, observed two live roaches under the oven located in the back area.
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hot cabinet soiled in the inside
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at the front line, back area soiled.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment. Observed heavy soiled under kitchen oven
23-24-4
Basic - Dead roaches on premises. Observed four dead roaches behind ice machine located in the prep kitchen area, six dead in the prep area, observed seven dead roaches in the dishwasher area, observed two dead roaches under prep sink next to oven.
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled under kitchen equipments, storage area, dishwasher area. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of oven with heavy soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside walls reach in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Observed case of oil stored on the kitchen floor Burger King area.
08B-38-4
50
Sep 25, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some reach in cooler gaskets soiled.
23-03-4
90
Jan 31, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand washing sink. Operator replaced soap counter **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under charbroiled grill soiled
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
78
Oct 18, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled under equipment.
36-73-4
90
Apr 5, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
Nov 16, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer- rice 111F, soup 122F, gravy 105F. Chef pulled items to reheat. Recheck- gravy 169F, rice 167F, soup 174F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing.2 hand wash sinks in main kitchen are being used as a dump sink with evidence of food debris.
31A-11-4
Basic - Ceiling vent near dish machine has heavy condensation and surrounding ceiling tile with stains.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable at Burger King side. **Repeat Violation**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon left in covered pico stored in walk in cooler.
10-01-5
Basic - Stored food not covered.prepped chicken quesadilla and cut melon stored in walk in cooler not covered. Potato soup stored in walk in freezer not covered.
08B-12-5
61
Jun 27, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
70
Aug 19, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken breast stored over bread inside the walk in freezer, operator placed bread over raw chicken. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken ham (47F - Cold Holding) stored in the firehouse cook line as per operator less than 2 hours, operator placed food on ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Popeyes: fried chicken (119-131F - Hot Holding) stored in the hit box unit as per operator less than 30 minutes, operator placed food in the oven to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 170), advised operator to use the 3 compartment sink. **Repeat Violation**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at the kitchen area.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored by clean containers in the kitchen area, operator removed employee bag. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting containers on shelf located by the dry storage area.
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed on the grab and go area: on-site packaged cut melons, on-site packaged tuna sandwich, on-site packaged yogurt not including the address on label.
02D-03-4
45
Frequently Asked Questions
When was Restaurant Brands International last inspected?
The most recent health inspection at Restaurant Brands International on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Restaurant Brands International?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Restaurant Brands International.
How does Restaurant Brands International compare to other restaurants in Miami?
Restaurant Brands International most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Restaurant Brands International's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurant Brands International have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Restaurant Brands International means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Restaurant Brands International inspected?
Based on the inspection history on file, Restaurant Brands International is inspected around three times per year on average.
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