🪰526,489 violations tracked across 67 Florida counties

BOTANICO GIN AND COOKHOUSE

3015 GRAND AVE STE 123, MIAMI, FL 33133

License #2336934

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
64.4 Grade F / 100

Failing Health Score

How is this score calculated? →
Quick take

BOTANICO GIN AND COOKHOUSE in MIAMI currently holds an InspectFL Health Score of 64.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 43 total violations — 7 critical, 10 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
4
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on March 16, 2026 shows 16 observation rows: 4 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
43
Coverage note
Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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: Inspection Completed - No Further Action
  • [08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed at storage area reach in freezer raw snapper fish stored over bags of fries and falafel. Operator removed and stored correctly.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Observed in container of salt.
  • [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter display for plates and bowls on counter.
  • [16-46-4] Old labels stuck to food containers after cleaning. Observed for cleaned containers at dish washing area shelves. Operator began to remove.
  • [22-16-4] Reach-in hot box interior has accumulation of soil residues.
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Observed at shelf next to ice machine container of salt not labeled. Operator placed label.
  • [10-12-5] In-use ice scoop stored on soiled surface between uses. Observed at ice machine and at front counter ice bin , both stored on top of ice bins. Operator removed scoops.
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed for hand sink next to ice machine in kitchen used as dump sink. Operator cleaned.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter hummus (50F - Cold Holding); diced tomatoes (50F - Cold Holding). As per operator less than 4 hours.
  • [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. See stop sale. Observed at cook line counter squeeze bottle and portioned cups of Sumac sauce not time marked. As per operator for use between 11am and 3 pm. Operator placed time label.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen hot box brisket (98F - Hot Holding); as per operator less than 2 hours. Operator removed and placed to cool. Observed at kitchen stored on top of oven spicy chicken (122F - Hot Holding). Operator discarded.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front counter display for containers of packages onsite hummus and domeh. Operator placed date mark.
  • [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of dry rice and dry lentils. Operator fixed scoops.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed for hand sink next to ice machine in kitchen.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Observed for hand sink next to ice machine in kitchen blocked by mop bucket. Operator removed bucket.
Community reaction

What do locals think?

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Community pulse

Would you eat here?

BOTANICO GIN AND COOKHOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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