DirtyFLRestaurant Inspection Data

BLACK MARKET MIAMI

Food safety records indicate BLACK MARKET MIAMI in MIAMI has 6 inspections with a 2.2/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

168 SE 1 ST #1A & 2

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13559305

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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.

10/24/2025· 4mo ago

Visit ID: 10894983

Met Inspection Standards

1 high, 2 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phone on top of food preparation shelf.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Kitchen Knifes between work table and work tables.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on kitchen wall behind dishwasher area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen worker.
  • 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.

2/14/2025· 1y ago

4 int, 6 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on kitchen work table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surface of all kitchen shelves from excessive dust.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen chicken being thawed inside three compartment sink room temperature.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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.

11/15/2024· 1y 3mo ago

1 high, 2 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All kitchen cutting boards.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler door gasket.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Vitamins in food preparation area.
  • 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.

3/29/2024· 1y 11mo ago

Visit ID: 8530211

Met Inspection Standards

3 int, 2 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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.
  • 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.

10/18/2023· 2y 4mo ago

Visit ID: 8377129

Met Inspection Standards

1 high, 2 int, 7 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-36-4:Basic - Ceiling tile missing. Throughout the kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk in cooler doors.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs being thawed in standing water.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching Dirty apron no hand washing. 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(2,353 reviews)

Price Level

$$

Opening Hours

Monday:4:00 – 11:00 PM
Tuesday:4:00 – 10:00 PM
Wednesday:4:00 – 11:00 PM
Thursday:4:00 – 11:00 PM
Friday:12:00 PM – 1:00 AM
Saturday:12:00 PM – 1:00 AM
Sunday:11:00 AM – 11:00 PM
✗ Currently Closed

Features

✓ Bar
✓ Night Club
✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0