STYX SPORTS BAR

STYX SPORTS BAR in Miami has a history of deficiencies across inspections, with 8 total health inspections recording 23 high-priority, 10 intermediate, and 55 basic violations, and an average food safety rating of 2.1/5. The recent 90-day period shows no violations, and the overall trend is stable, but the persistent high-priority and other violations indicate ongoing risks that warrant close monitoring.

Last inspection: 3 weeks ago · 9 reports on file

15346 WEST DIXIE HWY

Overall Food Safety Rating

★½☆☆☆ (1.9/5)

Based on 9 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13493110

Follow-up Inspection Required

10 high, 3 int, 11 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup on reach in cooler door handles.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment.
36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing near walk in cooler.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Repeat Violation
29-08-4:Basic - Plumbing system in disrepair. Observed hand sink pipe in disrepair in kitchen area. Operator fixed hand sink during inspection. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled across from cook line. Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in coolers. Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Across from cook line.
29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at front counter draining very slow.
14-55-4:Basic - Uncleanable knife block in use to store knives. Observed knives stored inside wooden knife block in prep area.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (48F - Cooling) inside standing reach in cooler, as per operator product was prepared night before and placed inside cooler. Repeat Violation
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (48F - Cooling) inside standing reach in cooler, as per operator product was prepared night before and placed inside cooler. Repeat Violation Admin Complaint
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored on shelf near walk in cooler.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef burger patties stored over unwashed tomatoes inside walk in cooler. Operator relocated products for proper storage. 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 raw chicken stored over raw salmon inside walk in cooler.
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 raw marinated shrimp date marked over 7 days, 3/11. Repeat Violation
01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw marinated shrimp date marked over 7 days, 3/11.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey (53F - Cold Holding); sliced cheese (53F - Cold Holding) at reach in cooler in pizza area. As per operator for 1 hour. Operator moved products to walk in cooler for rapid cooling. **Corrective Action Taken** Repeat Violation
41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed container of Comet cleaner stored on shelf with bottled drinks at front counter.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table. Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen with obstructed pathway.
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for pizza slices with no written procedures. Provided operator with form via email. Operator printed and filled out form. Corrected On-Site

8/14/2025· 8mo ago

Visit ID: 10877718

Met Inspection Standards

5 high, 1 int, 6 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In the pizza station.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gaskets soiled in the reach in coolers.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm) at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. In the bar and pizza station.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork (51F - Cooling) from the night before in the reach in cooler, as per operator. Stop sale.
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed pork (51F - Cooling) from the night before in the reach in cooler, as per operator. Stop sale.
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 boiled potatoes marked at 7/27. Operator discarded.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (59F - Cold Holding); mahi (50F - Cold Holding) stored in the reach in cooler over night as per operator. Stop sale issued.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (59F - Cold Holding); mahi (50F - Cold Holding) stored in the reach in cooler over night as per operator. Stop sale issued.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open blade and equipment with rust. Observed food storage shelves soiled by fryers. Observed soda nozzles in the bar soiled.

2/18/2025· 1y 1mo ago

5 high, 2 int, 6 basic

08B-38-4:Basic - Food stored on floor. Observed picklz stored on the floor in the walk in cooler. Operator removed. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulation of grease. Observed gaskets in the kitchen reach in cooler soiled. Repeat Violation
14-69-4:Basic - Observed ice buildup in reach-in freezer and walk-in freezer. Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the bar. Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed detergent container non food grade with picklz stored inside. Operator removed from container and stored properly. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (48F - Cold Holding); raw shell eggs (49F - Cold Holding) stored in the reach in cooler for the past 2 days. Stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (72F - Cold Holding) stored next to the fryers for less than 1 hour, as per operator. Placed items in the walk in cooler. Observed shredded cheese (48F - Cold Holding); raw shell eggs (49F - Cold Holding) stored in the reach in cooler for the past 2 days. Stop sale.
01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed pizza on top of table with no time marking. Stop sale
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pizza on top of table with no time marking. Stop sale
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed jerk chicken and chicken in sauce cooked 2 days ago.

8/28/2024· 1y 7mo ago

1 high, 3 int, 4 basic

35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper next to cut lemons and limes. Operator moved cut fruit. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in cooler by the prep table.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor at the bar soiled.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Turkey over pork in the walk in freezer. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelve next to fryers soiled.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar. Operator placed a roll. Corrected On-Site Repeat Violation
31B-03-4:Intermediate - No soap provided at handwash sink. At the bar. Operator placed new bottle. Corrected On-Site Repeat Violation

5/1/2024· 1y 11mo ago

Visit ID: 8664840

Met Inspection Standards

1 int, 3 basic

36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. - From follow-up inspection 2024-05-01: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler, walk in cooler, reach in freezer and walk in freezer with gasket soiled. Repeat Violation - From follow-up inspection 2024-05-01: Observed all reach in cooler, walk in cooler, reach in freezer and walk in freezer with gasket soiled. **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Observed walk-in freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-05-01: Observed walk-in freezer shelves with rust that has pitted the surface. **Time Extended**
53B-14-5:Intermediate - - From initial inspection : 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 Jacqueline with an expired certificate on 2/15/24. - From follow-up inspection 2024-05-01: Observed Jacqueline with an expired certificate on 2/15/24. **Time Extended**

4/30/2024· 1y 11mo ago

Visit ID: 8357469

Follow-up Inspection Required

6 high, 1 int, 8 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 45F.
16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed at the bar area 3 compartment sink with sanitizer in the middle compartment. Operator remade in correct order. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler, walk in cooler, reach in freezer and walk in freezer with gasket soiled. Repeat Violation
14-17-4:Basic - Observed walk-in freezer shelves with rust that has pitted the surface. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 door reach in cooler with the interior soiled. Operator cleaned during the inspection. Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. In the bar. Operator cleaned unit during the inspection. Corrected On-Site Repeat Violation
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed torn flooring throughout the kitchen.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed turkey over pork in the walk in freezer. Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lasagna (46F - Cold Holding); oxtail (45F - Cold Holding); stew chicken (47F - Cold Holding); curry chicken (46F - Cold Holding); raw chicken wings (48F - Cold Holding); conch fritters (47F - Cold Holding); baked chicken (47F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (46F - Cold Holding); oxtail (45F - Cold Holding); stew chicken (47F - Cold Holding); curry chicken (46F - Cold Holding); raw chicken wings (48F - Cold Holding); conch fritters (47F - Cold Holding); baked chicken (47F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued Repeat Violation
01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed a cheese pizza with no time marking.
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed a cheese pizza with no time marking.
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 dice chicken (112F - Hot Holding) stored on top of the stove for less than 1 hour, as per operator. Operator reheated item dice chicken (202F - Reheating). Repeat Violation
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 Jacqueline with an expired certificate on 2/15/24.

3/1/2024· 2y 1mo ago

Visit ID: 8616839

Met Inspection Standards

3 basic

36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen area. - From follow-up inspection 2024-02-21: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen area. **Time Extended** - From follow-up inspection 2024-03-01: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen area. **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in the walk in cooler, walk in freezer, all reach in coolers in the kitchen and bar area. Repeat Violation - From follow-up inspection 2024-02-21: Observed gaskets torn in the walk in cooler, walk in freezer, all reach in coolers in the kitchen and bar area. **Time Extended** - From follow-up inspection 2024-03-01: Observed gaskets torn in the walk in cooler, walk in freezer, all reach in coolers in the kitchen and bar area. **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Observed reach in cooler and walk in cooler shelves heavily soiled. - From follow-up inspection 2024-02-21: Observed reach in cooler and walk in cooler shelves heavily soiled. **Time Extended** - From follow-up inspection 2024-03-01: Reach in cooler and walk in cooler shelves are soiled. **Time Extended**

2/21/2024· 2y 1mo ago

Visit ID: 8616638

Follow-up Inspection Required

10 basic

2/20/2024· 2y 1mo ago

Visit ID: 8614956

Follow-up Inspection Required

6 high, 2 int, 15 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole 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 mahi mahi and salmon in the ROP thawed out. Stop sale was issued. Educated operator how to properly proceed with other packaging.
35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach by the bar area, operator cleaned up the area. Corrected On-Site
14-11-5:Basic - Equipment in poor repair. Observed gaskets torn in the walk in cooler, walk in freezer, all reach in coolers in the kitchen and bar area. Repeat Violation
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
36-12-4:Basic - Floors not constructed to be easily cleanable. Throughout the establishment.
35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape over deep reach in freezer with approximately 10+ flies attached. Operator discarded tape. Corrected On-Site
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a metal tray on the floor of the walk in cooler with 3 metal pans of raw chicken on top. Advised operator that all food items needed to be 6 inches off the ground.
08B-38-4:Basic - Food stored on floor. Observed buckets of bbq sauce stored on the floor in the kitchen, operator removed.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at the walk in freezer. Repeat Violation
29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink in the establishment.
22-16-4:Basic - Observed reach in cooler and walk in cooler shelves heavily soiled.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler at the bar area.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soil by the kitchen handwashing sink.
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under 3 compartment sink, under the deep reach in freezer and under the stove area.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and beans (52F - Cooling) stored in the reach in cooler over night, as per operator. Provided cooling handout.
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying flies around the dry storage area, and 2 flying flies around the walk in cooler door entrance.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast, raw shrimp and raw pork mixed inside the deep reach in freezer.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi mahi and salmon in the ROP thawed out. Stop sale was issued. Educated operator how to properly proceed with other packaging.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and beans (52F - Cooling) stored in the reach in cooler over night, as per operator. Provided cooling handout.
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 cheese pizza (68F - Hot Holding) at the pizza station display window since 1:30pm, as per operator. Advise operator to use time as a public health control. Emailed form to the operator. Observed chicken wings (87F - Hot Holding)stored by the fryers since 90 minutes before inspection, operator reheated chicken wings (178F - Reheating). Educated operator to use time as a public health as well. **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. Emailed form to operator. **Corrective Action Taken**
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. Emailed form to operator.

Additional Information

Contact Information

Phone: (305) 945-6484

Website: http://styxsportsbarandgrill.com/

Google Rating

★★★★☆ (4.3/5)

(1,009 reviews)

Price Level

Opening Hours

Monday:12:00 PM – 4:00 AM

Tuesday:12:00 PM – 4:00 AM

Wednesday:12:00 PM – 4:00 AM

Thursday:12:00 PM – 4:00 AM

Friday:12:00 PM – 4:00 AM

Saturday:12:00 PM – 4:00 AM

Sunday:12:00 PM – 4:00 AM

✓ Currently Open

Features

✓ Restaurant

✓ Bar

Location

View on Google Maps

Restaurant Features

Serves Beer

Serves Wine

Lunch

Dinner

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

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