305 SPORTS BAR

919 BRICKELL AVE D-2

★½☆☆☆ (1.6/5)

Based on 4 health inspection reports

All Inspection Reports

16-07-4:Basic - Accumulation of debris in three-compartment sink.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front service area cooler.
24-04-4:Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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.

16-07-4:Basic - Accumulation of debris in three-compartment sink.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen sinks.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen RIC
08B-12-5:Basic - Stored food not covered. Most cooked foods inside reach in coolers
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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.
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.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection #: Visit ID: 8482643

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation
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.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection #: Visit ID: 8383663

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food debris throughout kitchen shelves.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Corrected On-Site

★★★★½ (4.6/5)

(825 reviews)

Monday:11:30 AM – 12:00 AM

Tuesday:11:30 AM – 12:00 AM

Wednesday:11:30 AM – 12:00 AM

Thursday:11:30 AM – 12:00 AM

Friday:11:00 AM – 12:00 AM

Saturday:11:00 AM – 12:00 AM

Sunday:11:00 AM – 12:00 AM

✓ Currently Open

✓ Bar

✓ Restaurant

Serves Beer

Serves Wine

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0