DirtyFLRestaurant Inspection Data

LIL GREENHOUSE GRILL

1300 Northwest 3rd Avenue
Miami, Florida, 33136
Overtown
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/10/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most reach in cooler gaskets. Repeat Violation
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip-top reach in cooler in front of the cookline.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By the three compartment sink. Corrected On-Site Repeat Violation

Inspection Date: 10/22/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
  • 33-16-4:Basic - Open dumpster lid.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8509567

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handwashing sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained and soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8353205

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed Accumulation of grease underneath kitchen fryers.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(1,049 reviews)

Price Level

$$

Opening Hours

Monday:Closed
Tuesday:11:00 AM – 8:00 PM
Wednesday:11:00 AM – 8:00 PM
Thursday:11:00 AM – 8:00 PM
Friday:11:00 AM – 8:00 PM
Saturday:11:00 AM – 8:00 PM
Sunday:Closed
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0