EARLS RESTAURANT (DADELAND) INC
7535 Southwest 88th Street
Miami, Florida, 33143
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in the kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer, and fries reach freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill soiled
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed missing waste line at soda gun holster in the bar area.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching pants then continue preparing food without washing hands. Chef coached employee on washing hands procedure. Employee washed hands. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Emailed form to operator. Corrected On-Site
Food safety inspection conducted on 3/7/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in containers of flour and chocolate chips. Operator removed. Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed in both unisex employee bathrooms.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed them stored on floor at cook line. Operator placed them onto lower shelved. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cartons of pasteurized eggs in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler truffle butter (51F - Cold Holding); as per label from the day before. Operator removed to discard. Observed at sushi prep area crab mix (51F - Cold Holding). As per operator for about 3 hours. Operator removed and placed in to walk in freezer to rapid cool. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink at sushi station used at dump sink with a whisk inside. Operator removed. Corrected On-Site
Food safety inspection conducted on 11/25/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary < 100ppm). Operator changed the solution. Final concentration 200 ppm. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 125°F.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over oyster at walk-in cooler and raw beef stored over raw pork at walk-in cooler. Operator moved the raw chicken to the bottom part of the shelf. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77 F - Cold Holding) at room temperature. As per operator for 2.5 hrs. And pasta (50 F - Cold Holding); lobster tail (49 F - Cold Holding) at reach in cooler preparation area. Operator moved the product to the walk in freezer and walk in cooler for rapid cooling. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 4/30/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 1/29/2024
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 1/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2023
High Priority
3
Intermediate
7
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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 tuna in ROP bearing the label at walk-in cooler. Operator moved the products to cut the individual packages. **Corrective Action Taken** Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. At sushi station. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At sushi station. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At the shelves at dishwasher area. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. At the top of ice machine. Manager moved the ice scoop to be cleaned. **Corrective Action Taken** Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At women bathroom. Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) at sushi station. Operator moved the bucket to change the sanitizer. **Corrective Action Taken** Warning
- 09-01-4: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. Observed an employee touching ready to eat food with bare hands at preparation area. An an employee put a cheesecake with bare hands on a plate. Manager was informed that ready to eat food can not be touched with bear hands. Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in water at 82 F. Operator discarded the water. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (60 F - Cold Holding); Pico de Gallo (59 F - Cold Holding); Cheese (60 F - Cold Holding) at reach in cooler cook line in front of stove. As per operator for less than two hours. Manager moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken** Warning
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed a container with Oysters with no tag. Manager provided the tag. Corrected On-Site Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager moved the opener to be cleaned. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bottles of beverage inside of hand wash sink bar area. Warning
- 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. Food employees reporting agreement was provided and signed for the employees on duty. **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar area. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/7/2023 revealed 17 total violations (3 high priority, 7 intermediate, 7 basic).
Additional Information
Contact Information
Phone: (305) 667-1786
Google Rating
★★★★☆ (4.4/5)
(3,283 reviews)Price Level
$$
Opening Hours
Monday:11:30 AM – 12:00 AM
Tuesday:11:30 AM – 12:00 AM
Wednesday:11:30 AM – 1:00 AM
Thursday:11:30 AM – 1:00 AM
Friday:11:30 AM – 2:00 AM
Saturday:10:00 AM – 2:00 AM
Sunday:10:00 AM – 12:00 AM
✓ Currently Open
Features
✓ Restaurant
✓ Bar
✓ Night Club
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025