Union Kitchen & Bar
Last inspected: Oct 21, 2025
100
Score
Going back to 2022, Union Kitchen & Bar has nine inspections in the public record. Union Kitchen & Bar was last inspected on Oct 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around three violations each, up from closer to one violation before.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
Union Kitchen & Bar's latest score of 100 sits above the Wilton Manors average of 81. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
No violations found.
100
Jan 3, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. **Repeat Violation**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles, sanitizer, window cleaner, degreaser, all no labels. Operator corrected during inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - No soap provided at handwash sink on cookline. Operator replaced.
31B-03-4
Basic - Equipment in poor repair. Observed multiple cooler gaskets on cook line in disrepair.
14-11-5
67
Sep 12, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. Observed 0 ppm chlorine at kitchen dish machine.
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for kitchen dish machine.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measurement device for front of house machine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled chemical spray bottles behind bar. Operator labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Observed 2023 license on display. Operator printed and posted. **Corrected On-Site**
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple cold holding units with no ambient thermometer.
05-09-4
58
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Jan 19, 2024
Routine - Food
No violations found.
100
Dec 19, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
82
May 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (48-50F); raw chicken (48-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-23: Cookline - drawers - raw fish (49-50F); raw chicken (49-50F) cooked octopus (49-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to reach in to quick chill. **Admin Complaint**
03A-02-5
86
Mar 23, 2023
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 3 dented #10 cans tomato paste. **Warning**
01B-01-4
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. Dishwasher - main (Chlorine 0ppm). Triple sink set up for sanitizing. Quat 400ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Temperature 91). Triple sink set up for sanitizing. Quat 400ppm. **Corrective Action Taken** **Warning**
22-49-4
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. Employee cutting/prepping mint for drinks with bare hands. Reviewed proper procedures and employee properly washed hands/put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored over fully cooked shrimp in walk in cooler. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (48-50F); raw chicken (48-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Auxiliary kitchen added - no plan review. Food prep was being performed during inspection. No hand sink. **Warning**
51-16-7
37
Nov 29, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw fish food stored over ready-to-eat cheese in cookline freezer - not all products commercially packaged. Operator stored all items properly. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork - prepared 2 days ago. Operator properly date marked. **Corrected On-Site**
02C-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Operator cleaned during inspection. **Corrected On-Site**
10-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
21-07-4
70
Frequently Asked Questions
When was Union Kitchen & Bar last inspected?
The most recent health inspection at Union Kitchen & Bar on file is from Oct 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Union Kitchen & Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Union Kitchen & Bar.
How does Union Kitchen & Bar compare to other restaurants in Wilton Manors?
Union Kitchen & Bar most recently scored 100 out of 100, which is higher than the Wilton Manors average of 81.
Has Union Kitchen & Bar's inspection record improved over time?
No. Recent inspections at Union Kitchen & Bar have averaged around three violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Union Kitchen & Bar 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 Union Kitchen & Bar inspected?
Based on the inspection history on file, Union Kitchen & Bar is inspected around three times per year on average.
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