DirtyFLRestaurant Inspection Data

PUTTSHACK

PUTTSHACK located in MIAMI has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

701 S MIAMI AVE SUITE 461-C

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13544737

Met Inspection Standards

1 high, 3 int

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
  • 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.

10/9/2025· 5mo ago

Visit ID: 10887105

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil kitchen Can opener.
  • 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.

1/29/2025· 1y 1mo ago

4 int, 1 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Top surface.
  • 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.
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

7/15/2024· 1y 8mo ago

1 high, 2 int, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 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 touching raw parsley With bare hands, no gloves, or AOP parsley was going to be added to cook pizza raw. **Corrective Action Taken**
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. ( Kitchen can open debris )

2/2/2024· 2y 1mo ago

Visit ID: 8475952

Met Inspection Standards

1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 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. Corrected On-Site

8/17/2023· 2y 6mo ago

Visit ID: 8343287

Met Inspection Standards

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground lamb at 65 f less than 2 hours off temperature Cook, placed lamb in Blas freezer at time of visit. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken at 89 f in hot box less then 1hour Hot box was turned off. Was reheat to 165 f **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(799 reviews)

Opening Hours

Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:11:00 AM – 11:00 PM
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 1:00 AM
Saturday:11:00 AM – 1:00 AM
Sunday:11:00 AM – 10:00 PM
✓ Currently Open

Features

Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0