DirtyFLRestaurant Inspection Data

GRAZIANO'S RESTAURANT

GRAZIANO'S RESTAURANT has 5 health inspections on file for its MIAMI location, with an overall rating of 2.1/5. Recent inspections indicate some food safety concerns.

9227 BIRD RD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 10906618

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine at bar area at front counter.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside breadcrumbs container next to back kitchen hand wash sink. Operator removed during inspection. Corrected On-Site Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at women's bathroom.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed inside metal trays at rack in front of dishwasher area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloth on top of preparation tables at back kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw Bacon (46F - Cold Holding) at reach in cooler at back kitchen area. As per operator for more than 4 hours. Operator discarded during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Assorted Baked Empanadas (48F - Cold Holding) at preparation table next to triple door reach in cooler. As per operator for less than 4 hours. Operator placed inside walk in cooler for proper cooling. Also observed Raw Bacon (46F - Cold Holding) at reach in cooler at back kitchen. As per operator for more than 4 hours. Operator discarded during inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired from 2019. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potato with no date marked inside double door reach in cooler at back kitchen. As operator for more than 24 hours.

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10740813

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small cup used as a scoop inside jar of seasoning located across the cook line. Operator removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed three sets of tongs on oven door handle at the main cook line. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located at hand wash station next to prep table in main kitchen. Operator placed new sign. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils at hand wash station located near cook line. Operator removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 06/19.

Inspection Date: 12/11/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on the floor in the kitchen. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in the kitchen and butcher area with old labels.

Inspection Date: 5/20/2024

Inspection #: Visit ID: 8609499

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vent soiled by main kitchen.
  • 21-16-4:Basic - Clean linens stored in improper location. Observed clean linens stored inside reach in cooler located at grill station. Manager removed them. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks at grill station.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of oil stored under handsink at main kitchen not stored at least 6 inches off of the floor. Observed containers with chimichuri at walk in cooler stored at least 6 inches off of the floor. Employee placed them on a stack. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided via email to operator.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink by dishwasher area at main kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled.
  • 33-16-4:Basic - Open dumpster lid.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed pots not stored inverted at cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb in cooking pot thawing at grill station. Informed manager on proper thawing method. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the main kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cook meatballs reach in cooler at kitchen. Manager reorganized products. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over ravioli at walk in freezer. Manager relocated products. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Informed manager on proper method. Repeat Violation
  • 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. Provided via email to operator.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Tong hanging on handsink at main kitchen. Manager removed it. Corrected On-Site

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8339431

  • 08B-38-4:Basic - Food stored on floor. Observed containers of chimichurri and oil stored on floor at walk in cooler. Employee stored items 6 inches above ground. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster soiled. Employee removed debris. Corrected On-Site Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on cutting board at the cook line. Employee removed bucket and stored properly. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0 ppm. Manager called technician during the inspection. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (54 F - Cold Holding) at reach in cooler at meat station. As per employee since previous day. Advised manager not to store in double pan.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sweet breads (55 F - Cold Holding) at reach in cooler at meat station. As per employee for 30 minutes. Observed cooked sausage (54 F - Cold Holding) at reach in cooler at meat station. As per employee since previous day. Advised manager not to store in double pan. Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution at meat station at 200 plus ppm.
  • 01C-03-4:Intermediate - Mussel oyster tags not marked with last date served. Discussed procedures with manager.

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Last Enriched At: 5/14/2025
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