DirtyFLRestaurant Inspection Data

MICHAEL'S GENUINE FOOD & DRINK

MICHAEL'S GENUINE FOOD & DRINK located in MIAMI has undergone 8 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

130 Northeast 40th Street
Miami, Florida, 33137
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 13648452

Met Inspection Standards

3 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line, ware washing area and prep area. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line,salad station and bakery station. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2026-03-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by prep area. Warning - From follow-up inspection 2026-03-13: **Time Extended**

3/10/2026· 1mo ago

Visit ID: 10871524

Follow-up Inspection Required

6 high, 7 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line, ware washing area and prep area. Warning
  • 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 16 packages of raw tuna thawing inside reach in cooler cook line. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink container Above dishwasher. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. By three compartment sink and ware washing area. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed containers either raw fish stored on floor by walk in cooler. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line steamer at 98°F. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line,salad station and bakery station. Warning
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. By bar area. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 400ppm) at cook line, employee diluted with water, Recheck; Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By cook line. Employee removed. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour and sugar not labeled by three compartment sink. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves to served bread with no wash hands. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bare hands RTE bread to serve to customers at bread station. Warning
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bare hands RTE bread to serve to customers at bread station. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line changing tasks without changing and wash hands. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 16 packages of raw tuna thawing inside reach in cooler cook line. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); cooked lamb (52F - Cold Holding); raw tuna (51F - Cold Holding); cooked broccolini (48F - Cold Holding) across cook line, as per chef cooler open during service. Employee put ice. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container not dated at walk in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by prep area. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By three compartment sink. Employee removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowl stored inside hand sink by raw bar area. Employee removed. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

4/14/2025· 1y ago

Visit ID: 10700130

Met Inspection Standards

2 high, 7 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no beard guard.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair net engaged in food preparation.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cobia in standing water thawing. Operator placed under running water. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed oranges, olives, limes and lemons not protected by contamination at the bar. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (101F - Hot Holding) stored in a tray by the grill for less than 30 minutes. Operator placed to reheat. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters, tuna carpaccio, ceviche and beef tartare.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.warewashing area.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed semolina flour container with no name label. Operator placed name. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Chello and Natalie with expired certificate. Repeat Violation

10/21/2024· 1y 5mo ago

6 high, 4 int, 9 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed above ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled at kitchen 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 3 packages of raw tuna stored at drawers. Operator discarded. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at bar area. Observed at hand sink at kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan inside walk in cooler soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck in clean containers at ware washing area. Operator start to took out old labels from containers. **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor. Operator stored properly. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws stored on top of bar not individual wrapped. Operator stored properly during inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in manner to allow to dry at mop sink. Operator stored correctly to allow mop to dry. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed assorted cut (lemon,orange and cherry) fruits for cocktails stored on top of bar not protected at bar area. Operator stored properly during inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400ppm). Operator add more water to reach correct concentration. Recheck Triple Sink (Quaternary 200ppm). Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw hamburger over avocado on drawers at kitchen area. Operator relocated correctly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shells eggs over raw bacon inside walk in cooler. Operator relocated correctly. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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 3 lbs of raw tuna stored at drawers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding) stored at bread station. As per manager less than 3 hours. Operator stored inside reach in cooler for rapid cooling. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink at bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at ware washing area hand sink. Operator provided soap. Corrected On-Site

5/9/2024· 1y 11mo ago

Visit ID: 8670054

Met Inspection Standards
  • N/A:No Violations Were Observed

5/8/2024· 1y 11mo ago

Visit ID: 8603998

Follow-up Inspection Required

2 high, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bins of fish on wic
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes then unloading clean dishes without washing hands
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh cheese (46F - Cold Holding); Dairy (45F - Cold Holding); chicken (45F - Cold Holding) operator iced down all items operators temp logs show temperatures at 38-39F 3 hours prior. **Corrective Action Taken**

2/2/2024· 2y 2mo ago

Visit ID: 8603865

Met Inspection Standards
  • N/A:No Violations Were Observed

2/1/2024· 2y 2mo ago

Visit ID: 8353050

Follow-up Inspection Required

4 high, 5 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in salad prep area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in ware washing area.
  • 08B-38-4:Basic - Food stored on floor. Case of cooking oil on floor across from walk-in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 98F. Mana placed container of water on stove to reheat. **Corrective Action Taken**
  • 14-17-4:Basic - Storage shelves with rust that has pitted the surface. Storage shelves in storage room next to ice machine.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched oysters while shucking oysters in sushi bar area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck stored over raw pork in walk-in cooler. Manager moved raw duck to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: ham (53F - Cold Holding); mozzarella (48F - Cold Holding); cheese (46F - Cold Holding); feta cheese (45F - Cold Holding). Items in reach-in cooler across from cook line grill: turkey (48F - Cold Holding); tomatoes (47F - Cold Holding). Items in reach-in cooler across from walk-in cooler: egg (47F - Cold Holding); cheese (45F - Cold Holding). Manager stated all items placed in coolers at noon. Manager placed ice on all items to reduce temperature to 41F. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster served in bar area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to ware washing area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using bar area hand washing sink as a dump sink.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 40F when calibrated. Manager calibrated thermometer to read properly. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(1,869 reviews)

Price Level

$$$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 10:00 PM
Saturday:11:30 AM – 10:00 PM
Sunday:11:00 AM – 8:00 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

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

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