DirtyFLRestaurant Inspection Data

COMMONS MARKET

COMMONS MARKET maintains a 2.6/5 food safety rating based on 6 health department inspections in MIAMI. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

1653 North Miami Avenue
Miami, Florida, 33136
Wynwood
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1w ago

Inspection #: 3657321

Inspection Completed - No Further Action

8/15/2025· 6mo ago

Visit ID: 10921172

Met Inspection Standards

3 int, 5 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen food service equipment.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

2/20/2025· 1y ago

3 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen 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.
  • 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.

10/22/2024· 1y 4mo ago

7 int, 13 basic

  • 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.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, next to mixer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top surfaces of kitchen oven.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen lamb, standing water.
  • 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.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink block by garage can next to ice equipment.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 51-04-4:No child labor law poster. For reporting purposes only.

3/5/2024· 2y ago

Visit ID: 8532380

Met Inspection Standards

1 high, 3 int, 4 basic

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Kitchen prep sink.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepperoni at 48 f employee place pepperoni inside RIC. **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. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 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.

9/22/2023· 2y 5mo ago

Visit ID: 8486553

Met Inspection Standards

2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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Last Enriched At: 5/14/2025
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