DirtyFLRestaurant Inspection Data

POW RESTAURANT

POW RESTAURANT located in MIAMI GARDENS has undergone 6 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

19589 NW 57 AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 10898891

Met Inspection Standards

1 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside ice machine located in bar area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Showing water damage.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees juices in cup, multiple bottles of water in reach in double cooler shelves. Operator removed it. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil container. Operator properly stored it. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. By exit door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside hot water of 112°F. Operator placed on top of the grilled. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By three compartment sink in the kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink full of ice cube, located in bar area.
  • 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/ Observed approximately 6 employees with no manager certificate present.

5/1/2025· 10mo ago

Visit ID: 10769356

Met Inspection Standards

2 basic

  • 06-09-1:Basic - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-01: Still observed **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in hit water 116 F, operator discred the water. Corrected On-Site Warning - From follow-up inspection 2025-05-01: Still observed **Time Extended**

5/1/2025· 10mo ago

Visit ID: 10769716

Met Inspection Standards

1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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 commercially salmon in reach in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside standing water at 122°F, operator placed it on top of the stove. **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on kitchen floor. Operator properly stored it. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty utensils in hand sink located at the bar station. Operator removed it. Corrected On-Site

1/30/2025· 1y 1mo ago

1 int, 2 basic

  • 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. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in hit water 116° F, operator discred the water. Corrected On-Site Warning
  • 51-16-7: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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment take cover the next location on the side, observed bar station with hand sink, 2 compartment sink, ice machine. Warning

6/27/2024· 1y 8mo ago

Visit ID: 8613224

Met Inspection Standards

1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed clean bowl and plate on the cook line shell no inverted it.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of preparation table.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

2/15/2024· 2y ago

Visit ID: 8356414

Met Inspection Standards

1 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside standing water at 84°F. Operator placed on top of the stove to reheat. Corrected On-Site
  • 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 macaroni and cheese (122°F - Hot Holding) on shelves over the stove, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(249 reviews)

Price Level

$$

Opening Hours

Monday:Closed
Tuesday:Closed
Wednesday:Closed
Thursday:10:00 AM – 4:00 PM
Friday:10:00 AM – 4:00 PM
Saturday:9:00 AM – 5:00 PM
Sunday:9:00 AM – 5:00 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

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

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