DirtyFLRestaurant Inspection Data

EARLS KITCHEN + BAR

Health inspection records show EARLS KITCHEN + BAR in MIAMI has 3 inspections with a food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 3 reports on file

150 NE 8 ST STE F136 BLOCK F EAST

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13606974

Met Inspection Standards

1 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager stored properly during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside walk in cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection. **Corrective Action Taken**

8/8/2025· 7mo ago

Visit ID: 13481295

Met Inspection Standards

3 high, 3 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries located at cook line area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over pasteurized. Eggs inside walk in cooler. Operator stored properly during inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw hamburger beef patty and then handled single service container. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

2/11/2025· 1y ago

  • N/A:No Violations Were Observed