Wild’ N Out Sports Bar and Restaurant
Last inspected: Feb 19, 2026
37
Score
Public records show seven inspections at Wild’ N Out Sports Bar and Restaurant stretching back to 2023. The newest entry in the record is dated Feb 19, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “incorrect chemical test kit provided”, which has been cited three times.
The city-wide average sits at 69, which Wild’ N Out Sports Bar and Restaurant's 37 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw grouper with an internal temperature of 42°F. still in the vacuum. The bag wasn't labeled. The chef discarded the grouper. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw grouper with an internal temperature of 42°F. still in the vacuum. The bag wasn't labeled. The chef discarded the grouper. **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook drop some papers on the floor pick them up with gloves on and then grabbed a clean fork. **Warning**
12A-09-4
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 the dishwasher machine is at 0.00 ppms. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over calamari in the drawer reach in at the cook line. The chef put the chicken in the bottom drawer. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine sanitizer. The establishment only has quaternary test strips. **Warning**
16-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the corner of the hood filters soiled. **Warning**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ice bucket stored on floor between uses. Observed at the center bar. The chef put it in a shelf. **Corrected On-Site** **Warning**
10-14-5
37
Nov 6, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment only has quaternary test strips. **Warning** - From follow-up inspection 2025-11-06: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment only has quaternary test strips. **Warning** **Time Extended**
16-32-5
90
Sep 4, 2025
Routine - Food
1 critical violation. 7 major violations. 1 minor violation.
View 9 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. The chef labeled it.
03G-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container in the hand washing sink at the center bar. **Warning**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine and the establishment only has quaternary test strips. **Warning**
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed local fish ceviche and tuna tartare on the menu. As per the chef those items are severed raw. The chef put asterisks next to the items on each menu. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink. The chef brought paper towels. **Corrected On-Site** **Warning**
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. The following food handles have been employed for more than 60 days ; Alberto, Angel, Gustavo and Gabriel. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The chef printed the advisory and put it on the wall. **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the restrooms. **Warning**
31B-04-4
41
Dec 11, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
67
Jul 25, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler.
08A-20-5
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. Form provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed several plastic containers in the sink. **Repeat Violation**
31A-09-4
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. Form provided via email. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed two filters on the back of the ice machine not dated.
29-28-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
23-03-4
Basic - Ice bucket/shovel stored on floor between uses. Observed under the triple sink.
10-14-5
Basic - Food stored on floor. Observed a plastic container with sauce on the walk-in cooler floor.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Jan 6, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Frequently Asked Questions
When was Wild’ N Out Sports Bar and Restaurant last inspected?
The most recent health inspection at Wild’ N Out Sports Bar and Restaurant on file is from Feb 19, 2026. The public record contains seven inspections in total.
What is the most common violation at Wild’ N Out Sports Bar and Restaurant?
Across the inspection record, “incorrect chemical test kit provided” has been cited three times, more than any other issue at Wild’ N Out Sports Bar and Restaurant.
How does Wild’ N Out Sports Bar and Restaurant compare to other restaurants in Miami Beach?
Wild’ N Out Sports Bar and Restaurant most recently scored 37 out of 100, which is lower than the Miami Beach average of 69.
Has Wild’ N Out Sports Bar and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wild’ N Out Sports Bar and Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wild’ N Out Sports Bar and Restaurant 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 Wild’ N Out Sports Bar and Restaurant inspected?
Based on the inspection history on file, Wild’ N Out Sports Bar and Restaurant is inspected around two times per year on average.
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