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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BLACK MARKET MIAMI in MIAMI currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 21, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 3 major, 11 minor.
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What stands out in this inspection history
The latest inspection on August 21, 2026 shows 20 observation rows: 6 critical, 3 major, and 11 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BLACK MARKET MIAMI has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (65F - Cold Holding); fish sticks (63F - Cold Holding) at preparation cooler across from fryers. As per employee, product placed inside unit less than 3 hours prior. Discussed with manager proper cold holding parameters.
- [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 ambient temperature at preparation cooler across from fryers at 63F. Manager called repair technician during inspection.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef patties at walk in cooler. Manager reorganized products.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [36-11-4] Floors not maintained smooth and durable. Observed floor in disrepair at walk in cooler entrance.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink front counter area. Operator removed during inspection.
- [36-73-4] Floor soiled/has accumulation of debris. Located behind reach in cooler and 3 compartment sink also inside walk in freezer.
- [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 training for Alexandra expired.
- [36-24-5] Hole in or other damage to wall. Dishwasher area.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage inside reach in cooler at fryer area.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartments sink quaternary solution 400+ppm. Operator add more water the solution recheck 200 ppm.
- [10-12-5] In-use ice scoop stored on soiled surface between uses.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Coached employee on proper glove changing procedures.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days. Discussed proper timeframe for cooked or opened products with manager.
- [16-28-4] Two-compartment sink used for warewashing. Discussed with manager proper warewashing at 3 compartment sink.
- [16-46-4] Old labels stuck to food containers after cleaning.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area.
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