THE DORAL STEAKHOUSE

Name: THE DORAL STEAKHOUSE
Address: 4273-4285 NW 107 AVE, DORAL, FL, 33178, US
Rating: 59.8

4273-4285 NW 107 AVE, DORAL, FL 33178

License #2328612

🥩 Steakhouse ℹ️

59.8 Grade F / 100

Failing Health Score

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Latest inspection

November 19, 2025 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE DORAL STEAKHOUSE in DORAL currently holds an InspectFL Health Score of 59.8 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 November 19, 2025. Across those visits, inspectors documented 85 total violations — 14 critical, 24 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 29, 2024

The latest inspection on November 19, 2025 shows 15 observation rows: 3 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

THE DORAL STEAKHOUSE 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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees and customers restrooms.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed inside employee restroom, and inside Bar.
[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 salmon inside bags in reach in cooler across grill in kitchen. Operator removed salmon from bags.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn across grill in kitchen.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed inside employee restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Walk in cooler fan covers soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar containers unlabeled by Walk in freezer.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed bottle of water stored in ice used for drinks inside Bar. Operator discarded ice and provided new ice for drinks.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish inside reach in cooler across grill in kitchen. Operator stored products as per safety storage requirements.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed bottle of water stored in ice used for drinks inside Bar. Operator discarded ice and provided new ice for drinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled in Bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food discarded inside HWS in kitchen.
[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/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed inside employee restroom, and inside Bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent over dish washing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys on prep table in kitchen. Operator removed keys.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hairnets inside kitchen. Employees put a cap.
[10-08-5] Ice scoop handle in contact with ice. Observed stored scoop with handle up.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching mashed potatoes inside reach in cooler. Operator stored scoop handle up.
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at employee restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler gaskets.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw chicken thawing at room temperature in kitchen. Operator placed then under running water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak over butter inside Walk in cooler. Operator stored products correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[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/

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at rear of kitchen near dish machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license posted dated, October 1,2023.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees in kitchen and buffet area with no hair restraints. Operator provided them with hairnets.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door located near bar area where drinking glasses are stored.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine at kitchen area, as well as at bar area. Operator removed and placed in container for storage.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed at dish machine, Dishwasher (Temperature 176).
[14-73-4] No container installed for catching grease from hood drip tray.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at buffet area. Observed at bar area hand sink.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of raw chicken and raw beef in reduced oxygen packaging, as per person in charge is help longer 48 hours with no HACCP plan.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef at buffet area with hands on self/ apron then touched clean plates for service.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at buffet area pooled eggs, shredded cheese, corn, cut tomatoes, oysters, shrimp, cut lettuce, pasta salad, sushi rolls, breads and fruits not protected from contamination.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at buffet area pooled eggs, shredded cheese, corn, cut tomatoes, oysters, shrimp, cut lettuce, pasta salad, sushi rolls, breads and fruits not protected from contamination.
[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 at reach in cooler across from cook line risotto (57F - Cold Holding); cooked noodle (55F - Cold Holding) as per chef and date labeled was prepped 3/5/24. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from cook line risotto (57F - Cold Holding); cooked noodle (55F - Cold Holding) as per chef and date labeled was prepped 3/5/24. See Stop Sale. Observed at walk in cooler ceviche (47F - Cold Holding), as per chef was prepped the night before. See Stop Sale. Observed in walk in cooler shrimp (45F - Cooling); Cooked pasta (47F - Cold Holding); sushi rolls (55F - Cold Holding) as per chef was prepped 30 minutes ago. Chef removed items and placed into walk in freezer for rapid cooling. Observed at brunch buffet area pooled eggs (50F - Cold Holding); shredded cheese (49F - Cold Holding); corn (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cut lettuce (54F - Cold Holding); pasta salad (57F - Cold Holding); sushi rolls (57F - Cold Holding) as per chef was display for less than 3 hours.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manger certification for Fabian Alberto Saenz Ibanez 8/4/2018 expired 8/4/2023.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at rear of kitchen soiled. Observed bar area soda nozzle soiled.
[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/ Observed 5 employees in the kitchen and Buffett area, handling food preparation with no certified food manager present during inspection.
[31A-12-4] No handwash sink for employees. Observed at lobby side buffet area of restaurant with no hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at buffet area.
[51-14-7] No plan review submitted and approved - buffet area added. 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 at side area of establishment lobby, a self serve buffet area and chef made omelet station added to restaurant without a hand sink available in 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. Observed employee Calderon Yacira, who was hired 3 weeks ago.
[31B-03-4] No soap provided at handwash sink. Observed at buffet area.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Observed at buffet area, apples not wrapped.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at tanks in bar area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed service plate not inverted at top shelf above cook line prep table.
[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 packages of fish, tuna and salmon not cut open to thaw. Employee cut all thawing commercially processed reduced oxygen packaged fish open to properly thaw.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license posted dated, October 1,2023.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door located near bar area where drinking glasses are stored.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored in container of flour at dry storage area. Employee removed handle from direct contact with food item.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored in container of parmesan cheese at prep table. Employee removed handle from direct contact with food item.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed kitchen dish machine not reaching temperature after 4 cycles, Dishwasher (Temperature 114) max. Advised to use three compartment sink to wash and sanitize.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand sink, not sign available.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of raw chicken and raw beef in reduced oxygen packaging, as per person in charge is help longer 48 hours with no HACCP plan.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed containers of raw beef and chicken with standing water being used to thaw items at three compartment sink. Employee removed items from water and placed into walk in cooler for proper thawing.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored next to walk in freezer, not hung to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of salt at cookline prep table not labeled. Employee placed label onto container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at standing reach in cooler, raw beef steaks stored over bags of bread. Employee removed bread and stored into walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in standing reach in cooler, raw beef steaks stored over raw tuna and salmon packages. Employee removed items and stored in proper order.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top prep cooler, raw bacon (53F - Cold Holding), as per chef was placed less than 2 hours ago. Chef placed ice to rapid cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fire grill, melted butter (118F - Hot Holding). As per employee for less than an hour. Employee began the reheating process ,melted butter (148F - Reheating)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar area soda nozzle soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen with wine glass and cooking utensils stored inside. Employee removed items.
[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/ Observed 5 employees in the kitchen handling food preparation with no certified food manager present during inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Maria Perez and Juan Orozco Tapia, who were hired more than 60 day with no proof of food handlers.
[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. Observed employee Calderon Yacira, who was hired 3 weeks ago.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand wash sink and at womens bathroom. Employee provided soap to areas.