DirtyFLRestaurant Inspection Data

MICCOSUKEE GOLF & COUNTRY CLUB

Health inspection records show MICCOSUKEE GOLF & COUNTRY CLUB in MIAMI has 8 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

6401 Southwest 144th Place
Miami, Florida, 33183
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13656529

Met Inspection Standards

1 int, 1 basic

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on prep table not stored in sanitation solution. - From follow-up inspection 2026-03-23: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-03-23: **Time Extended**

3/20/2026· 3w ago

Visit ID: 13519716

Follow-up Inspection Required

6 high, 3 int, 12 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed three CO2 tanks not secured in back storage area.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several packages of mahi mahi inside reach in cooler drawers thawed inside reduced oxygen packaging. Operator discarded. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone and keys on prep table in kitchen. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed plastic beverages stored on floor in dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils at the cook line in standing water at 98F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep table reach in cooler with soiled food debris inside.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service containers on floor in dry storage area.
  • 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water. Observed beef being thawed under running hot water. Operator placed product inside plastic bin and under running cold water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on prep table not stored in sanitation solution.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth used to wipe flat top grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar at coffee prep station with no label.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed personal bottle of medicine stored next to seasonings at seasoning rack. Operator removed. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in food prep and not changing gloves periodically.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hands and then close soiled faucet with same hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed several packages of mahi mahi inside reach in cooler drawers fully thawed inside reduced oxygen packaging. Operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese balls (47F - Cold Holding); croquettes (46F - Cold Holding) cut tomatoes (46F - Cold Holding); Cole slaw (51F - Cold Holding) inside reach in cooler.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed all animal meats highlighted and asterisked on menu as undercooked or cook to order. As per chef, only burgers and steak are cooked to order. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser not labeled near three compartment sink.

9/12/2025· 7mo ago

Visit ID: 13519037

Met Inspection Standards

1 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing bracelets and a watch while engaging in food preparation. Warning - From follow-up inspection 2025-09-12: **Time Extended**

9/11/2025· 7mo ago

Visit ID: 10885940

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed fish in original ROP packaging thawed out at prep sink. Manager discarded product. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing bracelets and a watch while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed two cases of fry oil stored on the floor at dry storage. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce at walk in cooler date marked 8-30-25. Manager discarded product. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed fish in original ROP packaging thawed out at prep sink. Manager discarded product. Observed marinara sauce at walk in cooler date marked 8-30-25. Manager discarded product. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu or posted anywhere at restaurant. Warning

4/4/2025· 1y ago

Visit ID: 8989549

Met Inspection Standards

3 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tiles with water damage in kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed white fish in walk in cooler thawed in packaging.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in walk in cooler and at warewash area where dish machine is.
  • 14-34-4:Basic - Interior of cooler with rust that has pitted the surface. Observed in bar area.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed under prep tables across triple sink.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed next to dish machine.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in beer coolers at bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves with dust where utensils are stored.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish rack next to kitchen entrance.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at dish rack next to triple sink; 2 bottles unlabeled. Observed under hand sink at cook line: 2 bottles unlabeled.

9/26/2024· 1y 6mo ago

1 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of grits.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured at bar area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils not stored inverted on shelf in dish area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor near triple sink
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed floors not smooth throughout kitchen. Ceiling not smooth and easily cleanable in front of dish area. Ceiling in disrepair near AC unit near cook line. Hole in ceiling in between light fixtures near dish area. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil used as shelf cover on shelves near triple sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ham inside of walk in cooler. Manager relocated products. Corrected On-Site

5/3/2024· 1y 11mo ago

Visit ID: 8599061

Met Inspection Standards

6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on ceiling in kitchen. Establishment is in process of moving to building next door in July. Plans are to demolish existing building and then to rebuild banquet hall. **Corrective Action Taken** Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near ware washing area.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-11-4:Basic - Floors not maintained smooth and durable and cook line.
  • 36-24-5:Basic - Hole in or other damage to wall in dry storage area. Part of wall missing exposing pipes near door.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind grill in cook line.

1/25/2024· 2y 2mo ago

Visit ID: 8339446

Follow-up Inspection Required

1 high, 4 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line interior with old food buildup.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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 handout to manager Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener bade soiled, manager cleaned it on site. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee thawing raw beef in the hand wash sink located at cook line.
  • 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. Provided copies to manager, manager completed it on site. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(697 reviews)

Opening Hours

Monday:7:00 AM – 8:30 PM
Tuesday:7:00 AM – 8:30 PM
Wednesday:7:00 AM – 8:30 PM
Thursday:7:00 AM – 8:30 PM
Friday:7:00 AM – 8:30 PM
Saturday:7:00 AM – 8:30 PM
Sunday:7:00 AM – 8:30 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Wheelchair Accessible
Last Enriched At: 5/14/2025

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