ORIGINAL JUNIE'S REST THE

Name: ORIGINAL JUNIE'S REST THE
Address: 18400 NW 2 AVE, MIAMI, FL, 331694536, US
Rating: 21.5

18400 NW 2 AVE, MIAMI, FL 331694536

License #2324822

21.5 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 5 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORIGINAL JUNIE'S REST THE in MIAMI currently holds an InspectFL Health Score of 21.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 122 total violations — 10 critical, 30 major, 82 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 2, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

122

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ORIGINAL JUNIE'S REST THE 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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and water in the middle compartment.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-38-4] Food storage container/container lid cracked or broken. Observed container lid with tape on a crack.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (59F - Cold Holding); chicken (59F - Cold Holding) in the 3 door reach in cooler since yesterday. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (59F - Cold Holding); chicken (59F - Cold Holding) in the 3 door reach in cooler since yesterday. Stop sale issued.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (107F - Hot Holding); oxtail gravy (123F - Hot Holding) stored on top of the stove, operator reheated oxtail gravy (170F - Reheating). Observed chicken foot (112F - Hot Holding) stored on the steam table less than 2 hours, as per operator. Operator reheated item and added more water chicken foot (178F - Reheating)
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-38-4] Food storage container/container lid cracked or broken. Observed container lid with tape on a crack.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and water in the middle compartment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.

Disposition: Emergency order recommended
[36-36-4] Ceiling tile missing. Nearby the back door in the ware wash area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ware wash area nearby the back door, water stains on the tiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door by the large three compartment sink.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[36-73-4] Floor soiled/has accumulation of debris underneath and behind lol equipment throughout the kitchen and back prep area.
[36-24-5] Hole in or other damage to wall. Back cookline area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink, mop sink and prep sink.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed corners on the floor soiled under 3 compartment sinks and behind reach in coolers.
[22-12-5] Metal stem-type thermometer soiled.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Back storage area: observed approximately 10+rodent droppings on the floor nearby the deep freezer and approximately 20+ rodent droppings behind the double door glass stand up reach in cooler. Back cook line area: approximately 8+ rodent droppings on the floor nearby the hand washing sink and approximately 15+ rodent droppings on the side of the chest reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in cooler. Observed several food storage containers soiled in the back storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back area by the cook line.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. In the kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.
[14-69-4] Observed ice buildup in reach-in freezer.
[22-16-4] Observed reach in cooler and reach in freezers interior soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm) in the prep area, operator remade Sanitizer Bucket (Chlorine 50ppm).
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed three 3 compartment sinks in the warewashing area with no handwashing sink. Only 1 handwashing sink provided for the whole kitchen by the chest reach in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator placed new roll.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three 3 compartment sinks in the warewashing area/ prep area with no handwashing sink. Only 1 handwashing sink provided for the whole kitchen by the chest reach in freezer on the other side of the kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on the prep table.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen, warewashing area and prep area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen.
[12B-01-4] Employee eating while preparing food. Observed employee eating and prepping food at the same time.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink with soap and water in the middle compartment. Educated employee.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rack in from the stove heavily soiled.
[14-69-4] Observed ice buildup in reach-in freezer.
[22-16-4] Observed reach in cooler and chest reach in freezer with interior soiled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor soiled by the chest reach in freezers, handwashing sink and warewashing area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and prepping food at the same time with no handwashing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed banana cornmeal (105F - Hot Holding); callalu (93F - Hot Holding) stored on the steam table since 9AM, as per operator. Observed curry goat (126F - Hot Holding); cooked cabbage (105F - Hot Holding) on the steam for less than 2 hours as per operator, item was reaheated and more water was added to the steam table.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing and rinsing the middle compartment of the 3 compartment sink with no sanitizer. Educated employee on how to properly wash, rinse and sanitize properly.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed three 3 compartment sinks in the warewashing area with no handwashing sink. Only 1 handwashing sink provided for the whole kitchen by the chest reach in freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three 3 compartment sinks in the warewashing area/ prep area with no handwashing sink. Only 1 handwashing sink provided for the whole kitchen by the chest reach in freezer on the other side of the kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Theadore certification expired on 8/2024