Sufrat Mediterranean Grill
Last inspected: Jan 12, 2026
39
Score
Inspectors have visited Sufrat Mediterranean Grill seven times, with records going back to 2022. The latest inspection on file is from Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
The pattern that stands out is “certified food manager unable”, which has been cited two times.
That's lower than the typical Doral restaurant, which scores around 73. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) inside kitchen. Operator reset sanitation solution and observed Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-18-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish inside reach in cooler by steam table in kitchen. Operator stored foods as per safety storage procedures. **Corrected On-Site**
08A-20-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unable to answer how to calibrate Probe Thermometer. CFM was trained by inspector how to calibrate Probe Thermometer properly. **Corrected On-Site** **Repeat Violation**
53A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with sanitizer stored inside hand wash sink in kitchen. Operator removed bucket from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in prep area. Operator provided paper towel. **Corrected On-Site**
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with sugar and salt inside containers. Operator stored scoops with handle up. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scooper in standing water at 90°F on front counter. Operator removed water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed inside prep area.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimps and salmon bags thawing at room temperature in kitchen. Operator stored seafood inside Walk in cooler. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed aluminum bowl stored inside ice machine. Operator removed bowl. **Corrected On-Site**
14-01-5
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 salmon bags inside kitchen. Operator removed salmon from bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed tahini container stored on kitchen floor. Operator removed container from floor. **Corrected On-Site**
08B-38-4
39
Jul 30, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM does not know to calibrate Probe Thermometer. Inspector trained CFM how to calibrate Probe Thermometer. **Corrected On-Site**
53A-10-4
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 branzino fish inside bag in reach in cooler. Operator removed fish from bag. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed on steam table in kitchen.
14-09-4
82
May 7, 2025
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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 adding shredded cheese to a Caesar salad with her bare hands. Employee discarded Caesar salad.
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 adding shredded cheese to a Caesar salad with her bare hands. Employee discarded Caesar salad.
01B-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled mixer head inside back kitchen.
22-02-4
Basic - Ice bucket/shovel stored on floor between uses. Observed on Bar floor. Operator removed bucket from floor.
10-14-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by grill in kitchen.
14-11-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at coffee station. Operator labeled container. **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed in front of grill inside kitchen.
29-49-6
50
Apr 4, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Aug 29, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Dec 7, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles inside Bar. Employee cleaned soda nozzles. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside at hand wash sink inside Bar. Chef removed them. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Coconut Ceviche not identified as raw item on Digital Menu. Operator added an asterisk to Ceviche on Digital Menu. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by Walk in cooler inside kitchen. Chef provided paper towel. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed scoop without handle inside sugar container in dry storage. Chef removed scoop. **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice. Observed by Walk in cooler inside kitchen. Chef stored scoop correctly. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Chef removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F in back kitchen. Chef removed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink inside Bar.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoons faces up at front counter. Chef stored them faces down. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container by coffee machine at front counter. Chef labeled it. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was Sufrat Mediterranean Grill last inspected?
The most recent health inspection at Sufrat Mediterranean Grill on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Sufrat Mediterranean Grill?
Across the inspection record, “certified food manager unable” has been cited two times, more than any other issue at Sufrat Mediterranean Grill.
How does Sufrat Mediterranean Grill compare to other restaurants in Doral?
Sufrat Mediterranean Grill most recently scored 39 out of 100, which is lower than the Doral average of 73.
Has Sufrat Mediterranean Grill's inspection record improved over time?
Yes. Recent inspections at Sufrat Mediterranean Grill have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sufrat Mediterranean 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 Sufrat Mediterranean Grill inspected?
Based on the inspection history on file, Sufrat Mediterranean Grill is inspected around two times per year on average.
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