DirtyFLRestaurant Inspection Data

ARRAY EATERY

ARRAY EATERY in MIAMI has 5 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

195 NW 36 ST

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2025

Inspection #: Visit ID: 10955703

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small plastic bowl inside container of seasoning near food preparation table.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen prep area soiled.
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor under cook line equipment soiled.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle. Operator moved. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interiors.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to the cook line soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil and sauces with no label located across the cook line.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw ground beef stored above unwashed tomatoes inside reach in cooler. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (52F - Cold Holding); shredded cheese (48F - Cold Holding) located at prep table. As per operator, products have been there for about an hour. Operator placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed quaternary sanitizing spray bottle solution stored next to ready to eat sauces near prep table. Operator removed. Corrected On-Site

Inspection Date: 1/10/2025

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. Operator wiped down immediately. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of yellow tongs on oven door handle at the cook line. Operator removed immediately. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards all throughout kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across cook line with soiled gaskets. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine testing kit for three compartment sink and dish machine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located next to dish machine. Operator restocked. Corrected On-Site

Inspection Date: 8/20/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
  • 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 white cutting board at prep area with cut marks and no longer cleanable.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink not setup in correct order. Operator setup three compartment sink as followed: Wash, Rinse, and Sanitized. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of yellow tongs on oven door handle at the cook line. Operator removed immediately. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind three compartment sink soiled. Observed wall located next to cook line soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located at prep station reach in cooler. Operator discarded. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located at the prep table containing sauces and oils with no labels. Operator labeled immediately. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink located at the front counter with glass cups inside. Operator removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine.

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8537341

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used a scoop with no handle located inside bin of salt near prep table.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at reach in cooler near cook line with cut marks and no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed reach in cooler gasket soiled located across cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across cook line with soiled interior.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink and dish washing machine

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8508513

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 64F. Operator discarded immediately. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand wash sink near three compartment sink. Operator removed immediately. Corrected On-Site

Additional Information

Features

✓ Premise
Last Enriched At: 5/14/2025

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