MIKES AT VENETIA

Name: MIKES AT VENETIA
Address: 555 NE 15 ST 9 FLR, MIAMI, FL, 331321451, US
Rating: 21.6

555 NE 15 ST 9 FLR, MIAMI, FL 331321451

License #2317939

21.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MIKES AT VENETIA in MIAMI currently holds an InspectFL Health Score of 21.6 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 May 26, 2026. Across those visits, DBPR recorded 67 total findings; InspectFL has imported detailed violation rows for 55 of them so far.

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.

Read latest inspection ↓ Open 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 May 26, 2026 included 1 critical violation, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Call Back - Admin. complaint recommended
[36-27-5] Still observed wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near hand sink at cook line. Also observed floor soiled inside walk in freezer.
[02C-02-5] Still observed meatloaf as per operator was made more than 24 hours
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board near standing reach in cooler at cook line with cut marks.
[16-32-5] Still observed not quaternary test kit provided.
[23-03-4] Still observed fan near hand sink at cook line heavily soiled with dust.
[29-49-6] Still observed standing water in bottom of reach-in-cooler. Observed at preparation cooler across from oven
[36-32-5] Still observed ceiling tiles damage or is in disrepair near dish machine in disrepair.
[22-16-4] Still observed reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located near hand sink at cook line area and walk in cooler.
[36-34-5] Still observed ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also observed floor soiled inside walk in freezer.
[05-09-4] Still observed not ambient air temperature thermometer in holding unit located cook line area.
[16-23-4] Still observed accumulation of lime scale on the inside of the dishmachine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (55F - Cold Holding) at preparation cooler across from oven. As per cook, product placed inside unit 3 hours prior. Observed meatloaf (52F - Cold Holding); ricotta cheese (53F - Cold Holding) at preparation cooler near hand sink at cook line. As per cook, products placed inside unit on the previous day. Observed corned beef (46F - Cold Holding); cooked ribs (43F - Cold Holding); cooked mixed seafood (46F - Cold Holding) at walk in cooler. As per employee, products placed inside unit on previous days.
[14-17-4] Still observed walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-36-4] Still ceiling tile missing. Observed near ice machine.

Disposition: Administrative complaint recommended
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at both preparation coolers at cook line.
[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 meatloaf as per operator was marked more than 24 hours. Located inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board near standing reach in cooler at cook line with cut marks.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed metal ice buckets stored in front of hand sink near ice machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit available and establishment utilizing quaternary ammonium at 3 compartment sink.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. Observed ceiling tiles near dish machine in disrepair.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meatloaf (52F - Cold Holding); ricotta cheese (53F - Cold Holding) at preparation cooler near hand sink at cook line. As per cook, products placed inside unit on the previous day. Observed corned beef (46F - Cold Holding); cooked ribs (43F - Cold Holding); cooked mixed seafood (46F - Cold Holding) at walk in cooler. As per employee, products placed inside unit on previous days.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near hand sink at cook line. Also observed floor soiled inside walk in freezer.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of household pesticide stored above hand sink near ice machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler located near hand sink at cook line soiled with old food debris. Also observed walk in cooler shelves heavily soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near hand sink at cook line heavily soiled with dust.
[36-36-4] Ceiling tile missing. Observed near ice machine.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at preparation cooler across from oven. Employee began removing water.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also observed floor soiled inside walk in freezer.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed gumbo (130F - Hot Holding) at steam table. As per employee, product placed at steam table 3 hours prior. Observed rice (113F - Hot Holding) at room temperature at cook line. As per cook, product placed at room temperature for 3 hours. Cook took products to reheat to 165F.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled utensils and then engaged handled clean utensils. Coached employee on proper hand washing procedures.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm. Employee replenished solution with quaternary ammonium. Final reading 200ppm.
[08B-38-4] Food stored on floor. Observed two cases of French fries stored directly on floor. Located inside walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (55F - Cold Holding) at preparation cooler across from oven. As per cook, product placed inside unit 3 hours prior. Observed meatloaf (52F - Cold Holding); ricotta cheese (53F - Cold Holding) at preparation cooler near hand sink at cook line. As per cook, products placed inside unit on the previous day. Observed corned beef (46F - Cold Holding); cooked ribs (43F - Cold Holding); cooked mixed seafood (46F - Cold Holding) at walk in cooler. As per employee, products placed inside unit on previous days.

Disposition: Warning Issued
[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.
[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. Reach in cooler near stove.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
[08B-38-4] Food stored on floor. Observed plastic containers with sauce stored directly on floor inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding); raw Pork (52F - Cold Holding) located inside reach in cooler in disrepair near the stove. ambient temperature reading 56. As per operator, food has been stored inside the cooler overnight?
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding); raw Pork (52F - Cold Holding) located inside reach in cooler in disrepair near the stove. ambient temperature reading 56. As per operator, food has been stored inside the cooler overnight?
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00ppm
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-36-4] Ceiling tile missing.

Community reaction

What do locals think?

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

Community pulse