ARRAY EATERY

Name: ARRAY EATERY
Address: 195 NW 36 ST, MIAMI, FL, 33127, US
Rating: 62.7

195 NW 36 ST, MIAMI, FL 33127

License #2334625

🍽️ American ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 15 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

ARRAY EATERY in MIAMI currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 54 total violations — 4 critical, 8 major, 42 minor.

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The latest inspection on April 16, 2026 shows 15 observation rows: 1 critical, 2 major, and 12 minor.

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Inspector notes

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ARRAY EATERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of seasoning at dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler located across the cook line with soiled door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed wall vents soiled in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed one white cutting board at the prep table with cut marks and no longer cleanable.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath cook line soiled.
[14-38-4] Food storage container/container lid cracked or broken. Observed one cracked container on prep table.
[08B-38-4] Food stored on floor. Observed plastic bottles of water on floor near front counter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs store on oven door handles.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper device installed over storage of single arrived articles at the front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table not stored in sanitation solution.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk in kitchen and immediately begin to cut tomatoes without proper hand washing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler near prep area soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near front counter.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small plastic bowl inside container of seasoning near food preparation table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen prep area soiled.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cook line equipment soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle. Operator moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interiors.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to the cook line soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil and sauces with no label located across the cook line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw ground beef stored above unwashed tomatoes inside reach in cooler. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (52F - Cold Holding); shredded cheese (48F - Cold Holding) located at prep table. As per operator, products have been there for about an hour. Operator placed inside reach in cooler for rapid cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed quaternary sanitizing spray bottle solution stored next to ready to eat sauces near prep table. Operator removed.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep area with cut marks and no longer cleanable.
[16-13-5] 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 three compartment sink not setup in correct order. Operator setup three compartment sink as followed: Wash, Rinse, and Sanitized.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of yellow tongs on oven door handle at the cook line. Operator removed immediately.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind three compartment sink soiled. Observed wall located next to cook line soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located at prep station reach in cooler. Operator discarded.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located at the prep table containing sauces and oils with no labels. Operator labeled immediately.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink located at the front counter with glass cups inside. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine.