The Knife
Last inspected: Feb 25, 2026
52
Score
Going back to 2022, The Knife has nine inspections in the public record. The most recent report on file is from Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The most common issue across all inspections has been “establishment has no written procedures for employees”, showing up five times.
By comparison, the average Miami facility scores 74, putting The Knife on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw pork over cooked chicken inside reach in cooler near grill area. Manager reorganized product. **Corrected On-Site**
08A-14-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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. **Corrective Action Taken** **Repeat Violation**
11-27-4
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. Reach in cooler near ice cream area. **Repeat Violation**
14-74-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area and three compartments sink.
36-27-5
52
Sep 15, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitized water solution Chlorine 200 ppm. Recheck 50 ppm. **Corrected On-Site**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over ceviche. Manager reorganized product. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed vegetables. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
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. Provided during inspection. **Corrective Action Taken** **Repeat Violation**
11-07-5
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 during inspection. **Corrective Action Taken** **Repeat Violation**
11-27-4
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. Reach in cooler near ice cream cooler.
14-74-7
Basic - In-use ice scoop stored on soiled surface between uses. Near dishwasher machine. Operator removed during inspection. **Corrected On-Site**
10-12-5
47
Feb 6, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
39
Aug 20, 2024
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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 plastic container inside hand wash sink near dishwasher machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Grill area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.
36-27-5
Basic - Food stored on floor. Observed plastic containers with mayonnaise inside walk in cooler. Manager store properly. **Corrected On-Site**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Near grill area. **Repeat Violation**
36-17-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
May 14, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 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 - No paper towels or mechanical hand drying device provided at handwash sink. Grill area. Operator provided during inspection.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Floor tiles missing and/or in disrepair. Grill area.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 81°f near ice cream. Operator removed the water.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
10-07-4
70
Dec 11, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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
Intermediate - Handwash sink not accessible for employee use at all times. Observed blender inside hand wash sink located bar area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet towels inside.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Admin Complaint**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near grill 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. **Admin Complaint**
53B-01-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice scoop handle and ice bucket in contact with ice. Bar area.
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 75°f. Located dessert area. Operator removed the water solution.
10-07-4
37
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip-top cooler by grills: sliced cheese (68F - Cold Holding) person in charge placed in walk-in cooler to cool Buffet: cut melons (66F - Cold Holding); spinach pie (64F - Cold Holding); cut tomatoes (57F - Cold Holding); caprese pie (65F - Cold Holding); potato tortilla (60F - Cold Holding); quinoa salad (68F - Cold Holding); chick pea hummus (69F - Cold Holding); vegetable pinwheels (56F - Cold Holding) discussed time with person in charge and provided paper work **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-27: Buffet is not set up **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manger certifications on site. **Warning** - From follow-up inspection 2023-06-27: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. No proof employees hired over 60 days have food handler training. **Warning** - From follow-up inspection 2023-06-27: **Time Extended**
53B-01-5
70
Jun 26, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip-top cooler by grills: sliced cheese (68F - Cold Holding) person in charge placed in walk-in cooler to cool Buffet: cut melons (66F - Cold Holding); spinach pie (64F - Cold Holding); cut tomatoes (57F - Cold Holding); caprese pie (65F - Cold Holding); potato tortilla (60F - Cold Holding); quinoa salad (68F - Cold Holding); chick pea hummus (69F - Cold Holding); vegetable pinwheels (56F - Cold Holding) discussed time with person in charge and provided paper work **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects near buffet.
35A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes and food contact services ran through dish washer at 0ppm chlorine. Person in charge set up triple sink at 100ppm chlorine. **Warning**
22-45-4
High Priority - Displayed food not properly protected from contamination. Displayed spices on salad bar not protected. Discussed with person in charge.
08B-02-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine. Person in charge does not know how to operate machine. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pin wheel's sandwiches made on Saturday per person in charge not date marked. Person in charge added date mark. **Corrected On-Site**
02C-02-5
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 written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manger certifications on site. **Warning**
53A-01-7
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. No proof employees hired over 60 days have food handler training. **Warning**
53B-01-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge cannot set up triple sink or knows how to operate Dishmachine. Person in charge does not know hot holding temperatures or cold holding temperatures.
53A-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed Glasses stacked with visible moisture.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and walk-in cooler soiled with black/green mold like substance.
23-03-4
26
Sep 23, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (56F - Cold Holding) stored inside plastic container on top of the grill less than four hours. Operator stored inside reach in freezer. **Corrective Action Taken**
03A-02-5
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. **Repeat Violation**
11-07-5
Intermediate - No soap provided at handwash sink. Grill area. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dishwasher machine. **Repeat Violation**
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ice scoop handle in contact with ice. Front counter area.
10-08-5
Basic - Equipment in poor repair. Ice machine kitchen.
14-11-5
Basic - Drain cover(s) missing. Near the grill area and reach in cooler.
29-18-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located grill area.
05-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
43
Frequently Asked Questions
When was The Knife last inspected?
The most recent health inspection at The Knife on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at The Knife?
Across the inspection record, “establishment has no written procedures for employees” has been cited five times, more than any other issue at The Knife.
How does The Knife compare to other restaurants in Miami?
The Knife most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has The Knife's inspection record improved over time?
Results have been roughly steady. Inspections at The Knife have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Knife 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 The Knife inspected?
Based on the inspection history on file, The Knife is inspected around three times per year on average.
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