BEAT CULTURE

Name: BEAT CULTURE
Address: 7250 NW 11 STREET, MIAMI, FL, 33126, US
Rating: 28.3

7250 NW 11 STREET, MIAMI, FL 33126

License #2336071

28.3 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 12 findings · 2 critical

Routine - Food

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Minor

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Quick take

BEAT CULTURE in MIAMI currently holds an InspectFL Health Score of 28.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 109 total violations — 9 critical, 32 major, 68 minor.

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The latest inspection on April 29, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

109

Coverage note

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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
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food shelves across walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[14-74-7] 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 multiple coolers in kitchen area no longer in use. As per operator, used as storage. No TCS foods stored inside.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in beer cooler.
[08B-38-4] Food stored on floor. Observed container of sugar on floor in front of dry storage. Chef removed from floor during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line on oven. Operator removed tongs.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in beer cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cheese and deli meat inside walk in cooler. Operator corrected order on site.
[41-10-4] Toxic substance/chemical improperly stored. Observed Windex on counter with food prep being conducted. Employee removed during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food shelves soiled across cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on shelves where single service items are stored.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed multiple beer kegs with no security.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed no license on site displayed.
[14-11-5] Equipment in poor repair. Observed multiple coolers not in use in kitchen area.
[08B-38-4] Food stored on floor. Observed in walk in freezer fries stored on floor.
[36-24-5] Hole in or other damage to wall. Observed next to kitchen exit near reach in cooler where eggs are stored.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and chest freezer in bar.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef in standing water at time of inspection. Chef turned cold water on for beef and placed chicken in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies on wall next to reach in cooler where eggs are kept. Observed 15+ live flies under prep table on soiled wiping cloths. Observed 4 live flies near triple sink. Observed 5 live flies in bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in triple sink chicken raw (50F - Cold Holding). As per chef, chicken was thawing in standing water; less than 2 hours prior to inspection. Chef placed in walk in cooler.
[11-27-4] 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. Observed no form or kit, inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dusty shelf in kitchen where dry food is kept.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container in hand sink in kitchen at time of inspection. Container was removed during inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed handsink in upstairs bar area moved from one side to the other; no plans submitted or approved.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on shelf where dry food is kept.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to calibrate thermometer; inspector went over process with chef.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Johnathan with no training; hired more than 60 days.
[53B-14-5] 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 Diana.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed at hand sink upstairs no running water at all.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-74-7] 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 58F. The following foods stored inside: sour cream (46F - Cold Holding); butter (46F - Cold Holding); bleu cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding); eggs (46F - ambient ); mozzarella cheese (46F - Cold Holding); cooked pasta (45F - Cold Holding); ham (45F - Cold Holding); empanadas (45F - Cold Holding); balls (45F - Cold Holding); Brie cheese (45F - Cold Holding)
[14-11-5] Equipment in poor repair. Observed reach in cooler not working, use for dry storage.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed large buildup on floor of ice in walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth stored under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at hand sink at upstairs bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine dusty.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[25-05-4] Single-service articles improperly stored. Observed to go containers stored on floor of back closet in kitchen.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed broken floor tile in walk in freezer.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 13 live flies in bar area on beer taps and prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cheeses and milks and cream in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler with ambient temperature of 58F: sour cream (46F - Cold Holding); butter (46F - Cold Holding); bleu cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding); eggs (46F - ambient ); mozzarella cheese (46F - Cold Holding); cooked pasta (45F - Cold Holding); ham (45F - Cold Holding); empanadas (45F - Cold Holding); balls (45F - Cold Holding); Brie cheese (45F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler with ambient temperature of 58F: sour cream (46F - Cold Holding); butter (46F - Cold Holding); bleu cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding); eggs (46F - ambient ); mozzarella cheese (46F - Cold Holding); cooked pasta (45F - Cold Holding); ham (45F - Cold Holding); empanadas (45F - Cold Holding); balls (45F - Cold Holding); Brie cheese (45F - Cold Holding)
[11-27-4] 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. Observed no form or kit at time of inspection. Inspector provided form via email.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at upstairs bar.
[31B-03-4] No soap provided at handwash sink. Observed no soap at upstairs hand sink at bar.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on can opener blade.
[53B-14-5] 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 employee Diana expired training.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-51-4] Building components, attachments or fixtures in poor repair. Walk in freezer floor in disrepair, exposed wood rot.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on table at hand wash sink next to dish drain board.
[35B-01-4] Exterior kitchen door has a gap at the left side and threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. Hole in wall/ tiles missing on wall above 3 compartment sink. Wall in disrepair next to electrical room.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan attached to wall / window soiled.
[29-08-4] Plumbing system in disrepair at hand wash sink next to dish drain board. Faucet is taped, left side faucet does not work.
[08B-12-5] Stored food not covered. Jug of oil stored in dry storage is missing lid.
[29-11-4] Water leaking from pipe under hand wash sink newly to 3 compartment sink. Water leaking from pipe in walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soy sauce lid on bucket in dry storage soiled.
[27-05-4] Handwash sink does not provide water through a mixing valve or combination faucet at dish machine area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to ware washing.
[31B-03-4] No soap provided at handwash sink next to ware washing machine.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.