MIAMI GRILL CATERING
2350 W 84 ST #8
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
4
Basic
2
Total
6
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots mot inverted, stored on shelves near the oven at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed microwave interior soiled. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the upright reach in freezer at cook line observed cooked shredded beef not labeled or date marked.
Food safety inspection conducted on 3/4/2025 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 11/26/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe pans not inverted on storage shelves at prep area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior with grease buildup. Observed microwave interior soiled.
- 14-20-4:Basic - Ripped/worn plastic wrap used as shelf cover torn.
Food safety inspection conducted on 11/26/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/17/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located near the upright cooler in the cook line, microwave interior soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at preparation area.
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer water in the 3 compartment sink 0 ppm, manager added sanitizer to bring it to 100 pom. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed chicken stored over unwashed tomatoes, in the reach in cooler located at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the black to door reach in cooler observed butter (47F - Cold Holding); salami (50 F - Cold Holding); chef stated they had the cooler door open fora long period of time while they were preparing food. Employee removed all food items from this cooler and transferred it to the other cooler located in the cook line for a rapid cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove in at cook line observed Meatballs (87F - Hot Holding); pink sauce (127 F - Hot Holding), as per chef for less than 4 hours, employee reheating food.
- 11-27-4: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.
- 11-26-1: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 and completed form on site. Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).