TYLER FAMILY RESTAURANT

Name: TYLER FAMILY RESTAURANT
Address: 12302 NW 7 AVE, MIAMI, FL, 33168, US
Rating: 2.4

12302 NW 7 AVE

★★☆☆☆ (2.4/5)

Based on 4 health inspection reports

All Inspection Reports

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
29-09-4:Basic - Faucet/handle missing at plumbing fixture. Faucet handle in disrepair at hand washing sink.
36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.hand washing sink slow draining. PIC called technician
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping on top of the preparation table. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Repeat Violation
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. Cooked: chicken, vegetables, and Rice held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation

32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Food debris and grease under cooking equipments.
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven. Repeat Violation
35B-07-4:Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Screened back door broken.
35B-03-4:Basic - Outer openings not protected with self-closing doors.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler.
32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Repeat Violation
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. Cooked: pork and codfish held for more than 24/hrs without date marked inside reach in cool. Repeat Violation

Inspection #: Visit ID: 8513732

35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments l
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.food debris inside microwave and oven.
32-17-4:Basic - Self-closing device on bathroom door disconnected/broken.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen area.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled
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. Cooked: chicken, turkey, rice held for more than 24/Hrs without date marked inside reach in cooler. Repeat Violation

Inspection #: Visit ID: 8384030

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooking line employee working without hair restraint.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside mop bucket.
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags indirect contact with cooked pork.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lettuce.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cutting board and knife stored in it. Employee removed them. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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. Cooked: chicken, turkey, pork and rice held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation

Last Enriched At: 5/14/2025

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