DirtyFLRestaurant Inspection Data

MERAKI GREEK GYRO

919 Alton Road
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/16/2025

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout reach in coolers and reach in freezer at establishment.
  • 36-36-4:Basic - Ceiling tile missing. Observed by entrance of kitchen. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease throughout the kitchen. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bucket with French fries not stored at least 6 inches off of the floor at kitchen next to fryer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without changing gloves.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed beef stored inside handsink near 3 compartment sink.

Inspection Date: 11/4/2024

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at kitchen area by the entrance. - From follow-up inspection 2024-11-04: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2024-11-04: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2024-11-04: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in reach in freezer in poor repair. - From follow-up inspection 2024-11-04: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-11-04: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment. - From follow-up inspection 2024-11-04: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable. - From follow-up inspection 2024-11-04: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease. - From follow-up inspection 2024-11-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer. - From follow-up inspection 2024-11-04: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
  • 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area. Repeat Violation - From follow-up inspection 2024-11-04: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2024-11-04: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-11-04: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-11-04: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill. Repeat Violation - From follow-up inspection 2024-11-04: **Time Extended**

Inspection Date: 8/20/2024

  • 36-36-4:Basic - Ceiling tile missing. Observed at kitchen area by the entrance.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets in reach in freezer in poor repair.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (114F - Hot Holding); branzino (115F - Hot Holding); chicken (103F - Hot Holding) at front display. As per chef for less than 2 hours. Instructed chef to reheat food to 165F. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill. Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Evi Penna and Adonis Perntkas working for more than 60 days with no certificate.

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8698391

  • N/A:No Violations Were Observed

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8696194

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Warning - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. Admin Complaint

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8604027

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind front counter. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in front of kitchen reach-in coolers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of reach-in coolers.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink from prep table. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Soda boxes stored on floor behind front counter. Cases of cooking oil and plastic container of olives stored on floor in dry storage area. Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel not stored inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manage4 placed tongs on top of oven. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas behind front counter stored in standing water, 85F. Manager placed spatulas in dry pan. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Lite fixture in dry storage area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door track for front counter reach-in cooler. Door frame for reach-in freezer across from dry storage room.
  • 25-05-4:Basic - Single-service articles improperly stored. To go cups stone floor behind front counter.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and proceeded to handle cucumbers without washing hands. Manager had employee wash hands.
  • 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. Employee cutting washed cucumbers in prep area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of spices and case of potatoes on shelf next to walk-in cooler. Manager moved raw chicken to prep table. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler. Manager moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in cooler behind front counter. Manager stat3d milk opened the previous morning.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads for tabletop mixer behind front counter.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine dish machine.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Six employees working with no certified food manager present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from walk-in cooler. Hand washing sink behind front counter.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees in kitchen missing training certificates.

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8379326

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor. Observed several plastic containers with different foods on the walk-in cooler floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the ware washing area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed several packs of beef in the hand washing sink with the water turned off.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 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 over beef in the walk-in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cases of raw shell eggs on the bottom of a prep table.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); cooked potatoes (105F - Hot Holding); The chef reheated the items to 165°F. Corrected On-Site
  • 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. Form provided. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed several packs of beef in the hand washing sink across from the walk-in cooler.
  • 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. Form provided. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(365 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:11:00 AM – 11:00 PM
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:11:00 AM – 11:00 PM
Sunday:11:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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