EM'S RESTAURANT

Name: EM'S RESTAURANT
Address: 2152 NW 27 AVE, MIAMI, FL, 33142, US
Rating: 19.6

2152 NW 27 AVE, MIAMI, FL 33142

License #2301024

19.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 27, 2026 · 16 findings · 2 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EM'S RESTAURANT in MIAMI currently holds an InspectFL Health Score of 19.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 129 total violations — 20 critical, 16 major, 93 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 27, 2026 shows 16 observation rows: 2 critical, 5 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

129

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

EM'S RESTAURANT 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed in reach in coolers.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard to line shelving .
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the place.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Employee beverage ( tea) on prep table.
[14-11-5] Equipment gaskets in poor repair. Observed walk in freezer gaskets in disrepair.
[08B-38-4] Food stored on floor. Observed multiple cases of food stored directly on the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license since 10/1/2025 Establishment open serving food by the window only . Sign posted on the door. Observed 4 customers picking up the food by the front service window. Person in charge paid the license immediately.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Wu Chio expired since 07-08-25.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink at the front. Employee moved it out immediately.
[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 cooked chicken and cooked ribs inside walk in freezer and WIC with no dates. As per employee from Saturday 4/24.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle with no labels.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non smooth ceiling throughout back of house, kitchen and dishwashing area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing in lobby that is now used as storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents accumulated with dust like substance in kitchen area.
[24-14-4] Clean utensils stored between equipment and wall. Observed knives being stored between equipment and wall in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards with excessive cut marks in the kitchen prep area.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair on reach in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in disrepair by dry storage area.
[36-24-5] Hole in or other damage to wall. Observed walls in disrepair throughout the kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer and as well in walk in freezer.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system above cook line. Observed mold like substance on door of walk in freezer. Observed soiled fan guard in walk in cooler.
[14-33-4] Observed shelves with rust that has pitted the surface in dry storage area near walk-in freezer.
[08B-12-5] Stored food not covered. Observed stored food on reach in cooler uncovered with items above it.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef being thawed in ambient temperature. Coached operator on proper thawing methods. Operator placed meats inside walk in cooler.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed walls not smooth or easily cleanable throughout the back of house.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with accumulation of grease/dust like substance throughout entire establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 3 different liquid substances being used by cook with no label on containers. Operator placed labels immediately.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answer basic minimum cooking temperature for chicken and observed dishwasher unable to answer basic concentration levels for chlorine. Coached both employees properly as per food code.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non smooth ceiling throughout back of house, kitchen and dishwashing area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing in lobby that is now used as storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents accumulated with dust like substance in kitchen area.
[24-14-4] Clean utensils stored between equipment and wall. Observed knives being stored between equipment and wall in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards with excessive cut marks in the kitchen prep area.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair on reach in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in disrepair by dry storage area.
[36-24-5] Hole in or other damage to wall. Observed walls in disrepair throughout the kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer and as well in walk in freezer.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system above cook line. Observed mold like substance on door of walk in freezer. Observed soiled fan guard in walk in cooler.
[14-33-4] Observed shelves with rust that has pitted the surface in dry storage area near walk-in freezer.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed walls not smooth or easily cleanable throughout the back of house.
[08B-12-5] Stored food not covered. Observed stored food on reach in cooler uncovered with items above it.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef being thawed in ambient temperature. Coached operator on proper thawing methods. Operator placed meats inside walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 3 different liquid substances being used by cook with no label on containers. Operator placed labels immediately.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with accumulation of grease/dust like substance throughout entire establishment.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answer basic minimum cooking temperature for chicken and observed dishwasher unable to answer basic concentration levels for chlorine. Coached both employees properly as per food code.
[29-42-4] Observed cacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-45-4] Cardboard used to line nonfood-contact shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee purse stored above food served to the customer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer floor -white chest freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice stored in water 79F, operator discarded water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves lightly soiled
[16-46-4] Old labels stuck to food containers after cleaning.
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled
[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. -tested 2x 0ppm, operator changed sanitizer bucket, primed dishmachine, retested 0ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw beef stored with garlic in oil, operator reorganized walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk-in cooler: raw chicken stored over raw pork, operator reorganized walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 50F, per operator less than 2 hours stored on top of foods in upper portion of reach-in cooler, operator relocated to lower portion of reach-in cooler to cool
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 86F, per operator less than 2 hours in hot holding table that is off, operator placed in reach-in cooler to cool
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -chicken, per operator cooked and frozen on 3/4/2024, pulled from freezer to thaw today, operator marked
[41-17-4] Spray bottle containing toxic substance not labeled. -multiple spray bottles unlabeled in dishwashing area

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at storage area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above preparation table at kitchen area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed cooking pans and food storage bins stored on shelves in front of walk in freezer that is not completely enclosed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages at food preparation table at kitchen area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed different boxes of food for employees not identified.
[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 cell phone at preparation area. iPhone was removed.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entrance of storage area.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed cooling containers containing cooked rice stored on dish washing machine exposed to splash.
[36-24-5] Hole in or other damage to wall. Observed hole behind steam table and grill at preparation area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 3 spatulas stored between wall and electrical line. Operator removed and sent items to 3 compartment sinks to be washed.
[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 Handle of utensil inside sugar. Operator removed item.
[35B-02-4] Insect control device installed over food preparation area. Observed over preparation table at back of kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit at preparation area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed sign at hand wash sink or legible.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan in walk in cooler soiled. Observed hood vents soiled at frying area at kitchen. Observed shelves in front of stove at preparation table soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at above hand wash sink.
[35B-03-4] Outer openings not protected with self-closing doors. Observed exit door open during inspection.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (1:40pm) (127-115F - Cooling) and cooked fried rice (2:40pm) (110-106F - Cooling) cooling 17F in one hour. Operator moved cooked rice to walk in cooler for rapid cooling.
[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 chlorine sanitizer at 0ppm. Operator called technician to come and fix.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop for rice in water at 88F.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed bones for broth and vegetables stored inside grocery bags at walk in freezer. Operator was informed that those bags cannot be used.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked chicken and raw pork stored over cooked pork at walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken chunks (56-48F - Cold Holding) (as per operator was thawed outside for one hour. And cooked beef (69F - Cold holding); cooked chicken (68F - Cold holding) on the top of the shelf. As per operator were there for one hour. Operator moved the product to the coolest spot of the walk in cooler for rapid cooling. And moved the cooked beef and cooked chicken to the bottom part of the reach in cooler for rapid cooling.
[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 fried rice sitting at room temperature. As per manager 1 hour prior. Operator time marked products.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at +200ppm. Operator added water to get 100ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in 3 compartment sink at ware washing area.
[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. Inspectors provided operator with form.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of stove oven has a build up of grease and food.
[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. Inspectors provided operator with form.