DirtyFLRestaurant Inspection Data

TRAP KITCHEN MIAMI

TRAP KITCHEN MIAMI maintains a 3.9/5 food safety rating based on 5 health department inspections in MIAMI GARDENS. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

3251 NW 183 ST

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13481647

Met Inspection Standards

1 high, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade Triple Sink (Chlorine 100ppm). Corrected On-Site

8/4/2025· 7mo ago

Visit ID: 10887117

Met Inspection Standards

1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.

2/7/2025· 1y 1mo ago

1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.

10/2/2024· 1y 5mo ago

2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed bathroom handwashing sink pipe leaking.

3/5/2024· 2y ago

Visit ID: 8373459

Met Inspection Standards

1 high, 2 int, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) next to cookline, operator remade Sanitizer Bucket (Chlorine 100ppm).
  • 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 sancocho (131F - Hot Holding) in the hot holding box for less than 30 minutes, operator reheated sancocho (186F - Reheating). 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. Emailed form to operator. Corrected On-Site
  • 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. Email form to operator. **Corrective Action Taken**

Additional Information

Features

✓ Subpremise
Last Enriched At: 5/14/2025

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