DirtyFLRestaurant Inspection Data

TWO GUYS RESTAURANT

Food safety records indicate TWO GUYS RESTAURANT in MIAMI has 7 inspections with a 2.1/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

135 Southwest Baya Drive
Florida, 32025
Columbia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13518341

Met Inspection Standards

1 high, 2 int

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Stand up reach in cooler: raw ribs stored above whole bell peppers. Discussed with the operator and provided the handout for the proper storage of food. Operator rearranged the raw ribs to another shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the fliptop reach in coolers inside. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All employees missing date of birth. Corrected On-Site

9/11/2025· 6mo ago

Visit ID: 10919020

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board: Flip top reach in cooler inside the kitchen. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Stand up reach in cooler: cut cabbage stored inside the Thank you carry out bags.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. Corrected On-Site

1/24/2025· 1y 1mo ago

2 high, 4 int, 6 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line coolers.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Font serves area cooler.
  • 08B-12-5:Basic - Stored food not covered. Most cooked foods inside cooler not covered.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Throughout kitchen area
  • 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. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Inside kitchen cooler.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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.

10/22/2024· 1y 4mo ago

1 high, 3 int, 8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Where needed
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Most frozen foods inside kitchen freezer.
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 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.

2/22/2024· 2y ago

Visit ID: 8470410

Met Inspection Standards

1 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. Kitchen floor. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout,
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside kitchen coolers. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw food in direct contact with nonfood grade bags inside kitchen coolers. Repeat Violation
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

8/11/2023· 2y 7mo ago

Visit ID: 8376625

Met Inspection Standards

1 high, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Kitchen area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen shelves.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Most cooking foods inside kitchen coolers.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with nonfood grade bags inside RIC.

7/31/2023· 2y 7mo ago

Visit ID: 8314543

Met Inspection Standards

3 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-07-31:
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2023-07-31: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-07-31: **Time Extended**

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(577 reviews)

Price Level

$$

Opening Hours

Monday:10:00 AM – 9:00 PM
Tuesday:10:00 AM – 9:00 PM
Wednesday:10:00 AM – 9:00 PM
Thursday:10:00 AM – 9:00 PM
Friday:10:00 AM – 9:00 PM
Saturday:10:00 AM – 9:00 PM
Sunday:9:00 AM – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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