FOX’S LOUNGE/SHERRON INN LIQUORS/FOX’S SHERRON INN

Name: FOX’S LOUNGE/SHERRON INN LIQUORS/FOX’S SHERRON INN
Address: 6030 S DIXIE HWY, SOUTH MIAMI, FL, 33143, US
Rating: 64.4

6030 S DIXIE HWY, SOUTH MIAMI, FL 33143

License #2337325

🍺 Bar/Pub ℹ️

64.4 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 4 findings · 1 critical

Routine - Food

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Quick take

FOX’S LOUNGE/SHERRON INN LIQUORS/FOX’S SHERRON INN in SOUTH 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 been inspected 7 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 63 total violations — 16 critical, 10 major, 37 minor.

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The latest inspection on March 13, 2026 shows 4 observation rows: 1 critical, 0 major, and 3 minor.

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Inspector notes

Coverage note

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Would you eat here?

FOX’S LOUNGE/SHERRON INN LIQUORS/FOX’S SHERRON INN has a rough inspection history. Would you risk it?

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
[14-74-7] 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 2 coolers not maintaining temperatures. As per operator, used as dry storage. No TCS foods stored inside.
[51-18-6] No copy of latest inspection report available. Observed no copy printed on site.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in bar coolers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in; raw beef above cooked prime rib and wings. Operator corrected order during inspection.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled of dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area; ceiling tiles soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on shelf above prep table.
[14-11-5] Equipment in poor repair. Observed reach in cooler in poor repair; out of order and not in use in back of kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed near hand sink in back storage near bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on top of oven soiled. Observed exterior of ice machine soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in beer cooler at bar.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at bar area where alcoholic is stored.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mops stored in bucket; not in use.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed on dry dish rack; towels used as shelf liner.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed blue cheese, pickled onions, chicken Marsala sauce, marked more than 7 days.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed blue cheese, pickled onions, chicken Marsala sauce, marked more than 7 days; in reach in cooler in back of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table Compound butter (60F - Cold Holding). As per operator, butter is prepared and left on counter for dishes.
[41-10-4] Toxic substance/chemical improperly stored. Spray above prep table
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker on each end.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to tell temperature for microwave reheating. Inspector went over process with chef.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and prime rib on menu offered undercooked; no indication.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand isnt in kitchen; operator provided paper towels during inspection.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink near bar in storage area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on shelf back storage area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container without handle on ice at reach in freezer. Operator removed the cup.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed electrolyte beverage and Gatorade employee personal items not identified and segregated.
[08B-38-4] Food stored on floor. Observed oil containers stored on floor at storage area. Manager relocated the oil containers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three tongs on door oven. Operator removed the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water at 87° F.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. One located at second floor. As per the manager is the bathroom used for the employees.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on French onion soap at walk-in cooler.
[13-04-4] One Employee with no beard guard/restraint while engaging in food preparation.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up next to dishwasher machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. The mop was hanged.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm. Operator changed the solution. Final concentration Sanitizer Bucket (Quaternary 200 ppm)
[21-38-4] Wiping cloth sanitizing solution stored on the floor next to
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked macaroni and chick peas containers date marked 05-04-24, one month ago. And marinated sauce date marked 05-25-24 at reach in cooler. Operator discarded the products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over roasted meat at walk-in cooler. Operator relocated the products.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked macaroni and chick peas containers date marked 05-04-24, one month ago. And marinated sauce date marked 05-25-24 at reach in cooler. Operator discarded the products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (49 F - Cold Holding) at reach in cooler preparation area. As per operator since yesterday. Operator discarded the sliced of cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (49 F - Cold Holding) at reach in cooler preparation area. As per operator since yesterday. Operator discarded the sliced of cheese.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink bar area and employee bathroom.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish bearing the label inside of reduced oxygen package at drawer reach in cooler. Operator opened the individual packages.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand wash sink bar area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken wings at drawers reach in cooler. Operator rearranged the products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp at drawers reach in cooler. Operator relocated the products.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tomatoes sauce dated 01-18-2024, 8 days ago. Operator segregated the products to be discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed residual of food at hand wash sink bar area.
[16-37-1] No chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar area.
[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. Operator printed and employees signed.