BIG CHEESE RESTAURANT

Name: BIG CHEESE RESTAURANT
Address: 8080 SW 67 AVE, MIAMI, FL, 331437702, US
Rating: 30.4

8080 SW 67 AVE, MIAMI, FL 331437702

License #2323024

30.4 Grade F / 100

Failing Health Score

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Latest inspection

February 5, 2026 · 12 findings · 0 critical

Complaint Full

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Quick take

BIG CHEESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 30.4 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 February 5, 2026. Across those visits, inspectors documented 134 total violations — 15 critical, 20 major, 99 minor.

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The latest inspection on February 5, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

134

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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed several cooler handles soiled in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation in dining area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on top of reach in cooler in pizza area. Employee removed during inspection.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape in storage area above dry goods. Operator removed tape during inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed behind reach in across cook line. Observed at reach in freezer in storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink on cook line. Inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in pizza prep cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in pizza prep cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed inside standing multiple coolers.
[08B-12-5] Stored food not covered. Observed chicken planks with no cover in reach in freezer across steam table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand rag stored in sink in pizza area. Operator removed during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on soda rack in storage area.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in cheese and oregano containers; mini cups used as scoops.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple handles of reach in coolers with food debris.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in mens restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on cooler in pizza area. Observed phone on top of cooler across steam table. Operator had items removed.
[14-11-5] Equipment in poor repair. Observed ice machine door in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in cooler outside of walk in.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed water bottle stored in reach in cooler; operator threw away.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers and freezers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed outside of walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and warewash.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed cloths and bucket stored on floor at cook line. Operator placed on shelf during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed under prep table flour and sugar containers with no label.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm for chlorine sanitizer. Operator added more bleach, final reading 100 ppm.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink in pizza area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks outside of walk in cooler.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in back area hole in ceiling.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks in reach in freezer in back area stored with frozen food items.
[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 triple sink with sanitize section in the middle. Inspector explained the right order; operators drained and refilled.
[14-11-5] Equipment in poor repair. Observed ice bin door in disrepair.
[08B-38-4] Food stored on floor. Observed soda, water and oil cases on floor in outside storage sheds.
[36-24-5] Hole in or other damage to wall. Observed screen covering next to mop sink.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed multiple coolers with exposed insulation in back of kitchen.
[01C-11-4] Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Observed cooler with mussels without label; commercially processed but raw.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed last report not on site printed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled; not in use. Observed food storage shelves soiled with dust.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at kitchen entrance used for storage of bucket. Observed hand sink next to mop sink used to store spray bottle and sponge. Observed hand sink at pizza prep station with utensils stored inside.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed CFM not on site.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Disposition: Met Inspection Standards
[25-05-4] Single-service articles improperly stored. Observed aluminum single service not stored inverted at the top of the warmer. Operator inverted the single service articles.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed several single service cups inside of the condiments container at kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed a hole on floor under shelf at storage area.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed frozen sticks stored on the top of cardboard boxes at reach in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen and storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on cutting boards at preparation area.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25 ppm). Operator added chlorine to get 50 ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 25 ppm).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to cooked pasta at walk in cooler. Operator was informed that the cooked products need to be separated of the raw product.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (88 F - Hot Holding) at shelf under preparation table kitchen area. As per operator for less than 1 hours. Operator moved the butter to the stove to be reheated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed two sprays bottles at hand wash sink located next to water heater at the back of the establishment.
[11-26-1] 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. Observed one new employee no food employee reporting agreement. Employee read and signed the food employee reporting agreement.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small plastic containers without handles inside condiments at prep table kitchen area.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard in cinta with food at RIF under prep table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan covers at WIC soiled.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed cleaned stored next to and with soiled utensils above 3CS. Manager removed all utensils to the 3CS.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed two cutting boards stored on floor by RIF kitchen rear. Manager relocated the cutting boards to a rack.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pots not inverted by rear dry storage area. Staff stored containers inverted.
[24-14-4] Clean utensils stored between equipment and wall. Observed pizza cutter stored between wall and equipment next to 3CS.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee at pizza station working without beard guard.
[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 staff using the center sink (rinse) as chlorine sanitizer (50 ppm) and skipping the rinse cycle. Staff was instructed how to correctly set up 3CS, staff reset the 3CS correctly.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor soiled at pizza station.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky at prep area and rear exit.
[08B-42-4] Food stored outside. Observed a RIF stored outside the establishment with prosciutto ham, pasta,mussels, pasta, wraps. Owner was instructed that the RIF cant be outside.
[36-24-5] Hole in or other damage to wall. Observed exposed concrete wall under dishwasher station area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep table for mozzarella sticks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled. Observed mold like substance at curtains WIC.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled RIC at pizza station area. Observed Dishwasher (Chlorine 0ppm)
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at RIC pizza station
[25-32-4] Reuse of single-service or single-use articles. Observed dressing stored inside S/S plastic gallons jugs intended for only one time use and not easy cleanable.
[29-20-5] Standing water /very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at HWS kitchen entrance.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at RIC under prep table kitchen area.
[08B-60-4] Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee breading mozzarella sticks next to rollup door exit rear of the kitchen where utilities lines area exposed, also cooling containers of tomatoes sauce in a shelve at same area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area . Observed all throughout the kitchen and storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[08B-27-4] Food placed in soiled container/equipment. Observed dressing inside gallon jugs with a mold like substance on the exterior of the jug. Operator moved the container to be discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at RIC prep area cooked chicken wings (as per staff since last night). (55F - Cold Holding), and at WIC cooked chicken wings (as per staff since last night). (52F - Cold Holding) Manager segregated the product to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at RIC prep area cooked chicken wings (as per staff since last night). (55F - Cold Holding), and at WIC cooked chicken wings (as per staff since last night). (52F - Cold Holding) Manager segregated the product to be discarded.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic and oil and bread station. To time marked. As per operator for less than 30 minutes.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitation bucket at 400 ppm.. Employee changed the sanitizer, tested at 50ppm.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed staff at 3CS sanitizing then rinsing. Employee was instructed how to use 3CS, employee reset the 3CS in the correct way.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed HWS next to mop sink area with some spray bottles. Employee removed the spray bottles.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade basting brush at pizza station.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. As per owner they offer cook to order burgers, not consumer advisory on the menu. Consumer advisory was provided to the owner to be printed it and posted it.

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[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 the detergent mixed with chlorine at the wash sink. Informed the operator the right order to use the three compartment sink.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed pizza dough stored next to hand wash sink exposed to splash. Operator moved the pizza dough.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled preparation area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service articles not stored inverted above the steam table. Operator inverted the single service.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution. Observed wet wiping at preparation area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. The license was paid at the time of the inspection. Confirmation number 6039443.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at reach in cooler located in front of stoves. Operator moved the raw beef to the bottom part.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (77 F - Cold Holding); butter (70 F - Cold Holding) at preparation table next to stove. As per operator the product is under time control. As per operator for less than one hour. Operator discarded the garlic in oil and put the butter under ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (120 F - Hot Holding) at preparation table next to the stove. As per operator for less than 30 minutes. Operator moved the product to the grill to be reheating.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator moved the can opener to the three compartment sink to be cleaned.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed spray bottles inside of hand wash sink located next to water heater. Bottles were removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided.