MIAMI SHORES REST

Name: MIAMI SHORES REST
Address: 10000 BISCAYNE BLVD, MIAMI SHORES, FL, 331382646, US
Rating: 64.6

10000 BISCAYNE BLVD, MIAMI SHORES, FL 331382646

License #2301381

64.6 Grade F / 100

Failing Health Score

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Latest inspection

April 3, 2026 · 10 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MIAMI SHORES REST in MIAMI SHORES currently holds an InspectFL Health Score of 64.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 54 total violations — 17 critical, 8 major, 29 minor.

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Record snapshot

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The latest inspection on April 3, 2026 shows 10 observation rows: 7 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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MIAMI SHORES REST 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
[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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer with rusted shelves.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of artichokes heavily dented in dry storage room.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of shredded carrots and red onion inside reach in cooler at salad prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over bucket of pickles and raw calamari stored over hot dogs inside walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawed completely inside reduced oxygen package inside reach in cooler across from cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (112F - Hot Holding); cooked lamb (94F - Hot Holding) at steam table as per operator for one hour. Operator took products to be reheated and turned up heat on steam table.
[41-10-4] Toxic substance/chemical improperly stored. Observed hand sanitizer stored on prep table across from cook line. Operator removed sanitizer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose bibb across from dish area.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents by kitchen dusty.
[12B-01-4] Employee eating while preparing food. Observed employee eating while preparing food at cook line.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn by cook line.
[14-69-4] Ice buildup in walk-in freezer and reach in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tong stored at door oven handle. Manager removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled and reach in cooler gaskets by cook line soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on a raw chicken container at walk in cooler. As per manager chicken was prepared today.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored by prep area and cook line
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching phone and put inside pocket and proceeded to put gloves on. Manager advised employee to wash hands before put new gloves.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee washing hand at prep sink. Manager coached employee to used hand sink for washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep area near walk in cooler. Manager took to three compartment sink to be clean.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by coffee area. Manager provided.
[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 a container with cooked chicken wings not dated. As per manager prepared two days prior.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on cook line stove: chicken (102F - Hot Holding). Employee stated item on stove for thirty minutes. Manager had employee reheat chicken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Behind ice plate of ice machine closest to kitchen entrance. Water nozzle of tea machine in wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.
[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. Tuna thawing in walk-in cooler.
[08B-38-4] Food stored on floor. Bags of ice and case of buns on floor in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Fan covers in walk-in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf across from walk-in cooler and freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Wait station reach-in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes without sanitizing.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1 /2023. Manager verified ownership. Operator updated license during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked ham in reach-in cooler next to cook line grill. Employee placed salmon on bottom shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee moved chicken to bottom shelf.