BLACK MARKET MIAMI
168 SE 1 ST #1A & 2
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
4
Basic
6
Total
10
Inspection Details:
- 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.
Food safety inspection conducted on 2/14/2025 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 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.
Food safety inspection conducted on 11/15/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 3/29/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 10/18/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 10/18/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).