CORONA BAR & GRILL CONC J
CORONA BAR & GRILL CONC J located in MIAMI has undergone 7 health department inspections, achieving a 3.6/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 7 reports on file
4200 NW 21 ST, CONC J-12, MIAMI 33122
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 7 health inspection reports
All Inspection Reports
1/22/2026· 1mo ago
Visit ID: 13616604
Met Inspection Standards2 basic
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed two doors cooler ambient temperature 63 F - From follow-up inspection 2026-01-22: Observed unit off , and empty according to operator unit will be replaced **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed two doors cooler ambient temperature 63 F - From follow-up inspection 2026-01-22: Observed unit off , and empty according to operator unit will be replaced. **Time Extended**
1/21/2026· 1mo ago
Visit ID: 13486318
Follow-up Inspection Required2 high, 2 basic
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed two doors cooler ambient temperature 63 F
- 14-11-5:Basic - Equipment in poor repair. Observed two doors cooler ambient temperature 63 F
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cod . (49 F - Cold Holding); Sliced ham (49 F - Cold Holding); Sausage (51 F - Cold Holding) for more than four hours
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen drawers cooler Beyond burgers (56 F - Cold Holding) according to operator less than one hours ago operator removed it and stored in a reach in cooler.Cod . (49 F - Cold Holding); Sliced ham (49 F - Cold Holding); Sausage (51 F - Cold Holding) for more than four hours
8/7/2025· 7mo ago
Visit ID: 10910431
Met Inspection Standards2 basic
12/13/2024· 1y 2mo ago
1 high, 1 int, 1 basic
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee pick up gloves from the floor, throw away the glove without washing hands. Coached employee on proper washing procedures. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloth. Observed no chlorine test kit onsite
7/23/2024· 1y 7mo ago
2 high, 1 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinated chicken tenders at 50 F stored on kitchen reach in cooler according to operator since yesterday
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken tenders at 50 F stored on kitchen reach in cooler according to operator since yesterday
3/12/2024· 2y ago
Visit ID: 8500358
Met Inspection Standards- N/A:No Violations Were Observed