DirtyFLRestaurant Inspection Data

MIAMI SHORES REST

10000 BISCAYNE BLVD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10714395

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets in the cook line torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer by the cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulated dust.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels not stored in the sanitation solution.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket stored on top of the prep table. Operator stored properly. Corrected On-Site

Inspection Date: 11/6/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at prep area. Employee started to clean vents, **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at salad station. Employee started to clean cooler. **Corrective Action Taken**
  • 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. Discussed and provided to manager via email.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Chef placed the utensil at washing area for cleaning. **Corrective Action Taken**

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8604001

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator called for repairs they are currently using 3 compartment sink
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drinks above prep stations
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment
  • 29-01-4:Basic - Portable water tank not enclosed or sloped to drain properly.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make station
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (45F - Cold Holding)

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8357123

  • 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. Tuna thawing in walk-in cooler.
  • 08B-38-4:Basic - Food stored on floor. Bags of ice and case of buns on floor in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Fan covers in walk-in cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from walk-in cooler and freezer.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Wait station reach-in cooler.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes without sanitizing.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1 /2023. Manager verified ownership. Operator updated license during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked ham in reach-in cooler next to cook line grill. Employee placed salmon on bottom shelf. 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 fish in walk-in cooler. Employee moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on cook line stove: chicken (102F - Hot Holding). Employee stated item on stove for thirty minutes. Manager had employee reheat chicken. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind ice plate of ice machine closest to kitchen entrance. Water nozzle of tea machine in wait station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(1,319 reviews)

Opening Hours

Monday:11:00 AM – 6:00 PM
Tuesday:11:00 AM – 6:00 PM
Wednesday:11:00 AM – 6:00 PM
Thursday:11:00 AM – 6:00 PM
Friday:11:00 AM – 9:00 PM
Saturday:11:00 AM – 6:00 PM
Sunday:11:00 AM – 6:00 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Takeout
Wheelchair Accessible
Last Enriched At: 5/14/2025

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