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Mixed Health Record
How is this score calculated? → 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.
STYX SPORTS BAR in MIAMI currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 1 major, 6 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 14, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
STYX SPORTS BAR has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken breast (54F - Cold Holding); turkey (55F - Cold Holding); pork (55F - Cold Holding); tuna salad (54F - Cold Holding); penne pasta cooked (52F - Cold Holding) stored in the reach in cooler across the 3 compartment sink for more than 4 hours, as per operator. Stop sale issued. Observed turkey slice (54F - Cold Holding) stored in the pizza station reach in cooler overnight. Stop sale.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast (54F - Cold Holding); turkey (55F - Cold Holding); pork (55F - Cold Holding); tuna salad (54F - Cold Holding); penne pasta cooked (52F - Cold Holding) stored in the reach in cooler across the 3 compartment sink for more than 4 hours, as per operator. Stop sale issued. Observed turkey slice (54F - Cold Holding) stored in the pizza station reach in cooler overnight. Stop sale.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 100+ppm) in the kitchen, operator remade Sanitizer Bucket (Chlorine 50ppm).
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- [14-55-4] Uncleanable knife block in use to store knives.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
- [36-36-4] Ceiling tile missing. By the back freezers
- [08B-38-4] Food stored on floor. Observed cooking oil on the floor.
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