DirtyFLRestaurant Inspection Data

SKINNY LOUIE

With 5 documented inspections, SKINNY LOUIE in MIAMI has achieved a 4.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 5 reports on file

1551 SW 8 ST

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 5 health inspection reports

All Inspection Reports

11/10/2025· 4mo ago

Visit ID: 13481760

Met Inspection Standards

1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the wet mop resting in the mop sink during the inspection. Corrected On-Site

8/4/2025· 7mo ago

Visit ID: 10926453

Met Inspection Standards

1 high, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both unisex restrooms.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter: bucket with quaternary solution stored, 0ppm. Observed operator prepare new solution: quaternary 200ppm
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed several buckets with quaternary solution stored on prep tables with employee prepping sauces and inside a flip-top reach in cooler at the front counter nearby shredded lettuce and sliced cheese. Discussed with the operator the proper procedures. Observed the operator move the quaternary solution to another area away from food. Corrected On-Site

2/3/2025· 1y 1mo ago

2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Front counter: sodas stored on the floor. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter and the cook line. Corrected On-Site

11/4/2024· 1y 4mo ago

1 high, 1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a bucket with quaternary sanitizer stored on a table by sandwich wraps and and condiments (mustard, ketchup). Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by the cookline: sliced cheese (52F - Cold Holding). As per operator, put on the table 45 minutes before the inspection. Operator placed into the reach in cooler. discussed with the operator Time As A Public Health Control and provided the handout. **Corrective Action Taken**

5/9/2024· 1y 10mo ago

Visit ID: 8660041

Met Inspection Standards

1 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in kitchen area has ice buildup
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by third compartment sink
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach in cooler area.

Additional Information

Features

✓ Premise
Last Enriched At: 5/14/2025

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