Saint City BBQ
Last inspected: Nov 19, 2025
64
Score
Saint City BBQ appears in inspection records five times, starting in 2022. Inspectors last stopped by on Nov 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “wet mop not stored in a manner to allow the mop to dry”, which has been cited three times.
Saint City BBQ's latest score of 64 falls below the Miami average of 74. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-01-25.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler soiled with food residue at preparation area. Manager cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels dispenser not working properly handwashing sink. Manager provided during inspection. **Corrected On-Site**
31B-05-4
Basic - Stored food not covered. Observed raw prep raw pork' inside reach in freezer, manager covered properly during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop being stored inside mop bucket. Next to mop sink.
42-01-4
64
May 6, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to 3 compartment sink. Manager provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside mop bucket at preparation area. Manager removed and store to dry properly. **Corrected On-Site**
42-01-4
Basic - Screen in door torn/in poor repair - Observed back door screen torn next to frying station .
35B-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer in storage area.
14-69-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dark substance on top office area.
36-34-5
70
Mar 3, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available on premises. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to 3 compartment sink. Manager provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee food handlers certificate is expired 10-08-2024. **Warning**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on top white chest freezer with cut marks, manager discarded cutting board during inspection. **Corrected On-Site** **Warning**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed clean tong being stored on oven door handle. Manager removed and stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer soiled with food residue in the back storage room. **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with sugar under preparation table not labeled. Manager labeled product properly during inspection. **Corrected On-Site** **Warning**
02D-01-5
52
Jan 18, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (69F - Cold Holding) less than 4 hours. Located in the kitchen area. Also cooked chicken (98F - Hot Holding) at preparation area, as per employee less than 1 hour, employee moved to reach in cooler. Observed portioned potatoes salad (69F - Cold Holding) as per employee less than 1 hour. Employee moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed macaroni salad not date marked inside reach in cooler next to order window. As per employee over 24 hours.Employee dated during inspection. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked rice container without a lid located inside reach in cooler behind order window. Employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired since 10/01/2022. **Repeat Violation** **Admin Complaint**
50-17-3
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. Provided form during inspection.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS next to order window. Employee restocked during inspection. **Corrected On-Site**
31B-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. Provided form during inspection.
11-26-1
Basic - Bathroom door left open other than during cleaning or maintenance. Observed at employee bathroom, employee closed door during inspection. **Corrected On-Site** **Repeat Violation**
32-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles in despair located in the kitchen area.
36-32-5
Basic - Food stored on floor. Observed jasmine rice bag and plastic seasoning container on floor at preparation area, employee stored properly. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed holes in preparation area, also inside the storage room.
36-24-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef (69F - Cold Holding) package in standing water at preparation area, as per employee less than 2 hours. Employee moved to reach in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed Mac and cheese container inside reach in cooler not labeled located behind front window.
02D-01-5
22
Nov 4, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bags of shredded cheese stored in contact with raw shell eggs. Operator separated the eggs and cheese. **Corrected On-Site**
08A-05-6
High Priority - Sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm); Triple Sink (Chlorine 200+ppm) operator emptied and remade both sanitizer solutions. **Corrective Action Taken**
41-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Probe thermometer not within the intended measuring range of use. Observed thermometer starts at -40F and goes to 160F
05-03-4
Basic - Single-service articles improperly stored. Observed single service cups stored on floor in storage room. Operator lifted cups off floor. **Corrected On-Site**
25-05-4
Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed door. **Corrected On-Site**
32-02-4
52
Frequently Asked Questions
When was Saint City BBQ last inspected?
The most recent health inspection at Saint City BBQ on file is from Nov 19, 2025. The public record contains five inspections in total.
What is the most common violation at Saint City BBQ?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited three times, more than any other issue at Saint City BBQ.
How does Saint City BBQ compare to other restaurants in Miami?
Saint City BBQ most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Saint City BBQ's inspection record improved over time?
Yes. Recent inspections at Saint City BBQ have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saint City BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Saint City BBQ inspected?
Based on the inspection history on file, Saint City BBQ is inspected around two times per year on average.
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