DirtyFLRestaurant Inspection Data

TYLER FAMILY RESTAURANT

With 6 documented inspections, TYLER FAMILY RESTAURANT in MIAMI has achieved a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

12302 NW 7 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13502776

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection Current Hotel and Restaurant license not displayed. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gasket gasket in disrepair. - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection Equipment in poor repair. Reach in cooler gasket gasket in disrepair. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in kitchen area. - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection No handwashing sign provided at a hand sink used by food employees. No hand washing sign in kitchen area. **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection Open dumpster lid. **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection - No probe thermometer provided to measure temperature of food products **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken and rice held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation - From follow-up inspection 2025-09-04: On 9/04/2025 at the time of the callback inspection Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken and rice held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation **Time Extended**

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10894189

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket gasket in disrepair.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Flour throughout the kitchen, and grease under cooking equipments. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in kitchen area.
  • 33-16-4:Basic - Open dumpster lid.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. No food grade plastic container in direct contact with Cooked chicken. PIC put the chicken in a food grade container. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken inside reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour mixer head soiled. Repeat Violation
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink inoperative.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen area
  • 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 and rice held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation

Inspection Date: 1/22/2025

  • 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

Inspection Date: 7/30/2024

  • 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 Date: 3/4/2024

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 Date: 9/29/2023

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

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Last Enriched At: 5/14/2025
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