THE HEALTHY KITCHEN MIAMI
8765 SW 132 ST, MIAMI, FL 33176
License #2326862
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Failing Health Score
How is this score calculated? →THE HEALTHY KITCHEN MIAMI in MIAMI currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, DBPR recorded 43 total findings; InspectFL has detailed violation rows for 33 of them so far.
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.
What stands out in this inspection history
The latest inspection on May 4, 2026 shows 13 observation rows: 7 critical, 2 major, and 4 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*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: Inspection Completed - No Further Action
- [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 still frozen thawing inside reduced oxygen packaging on speed rack in kitchen. Advised operator to remove tuna from package.
- [08B-38-4] Food stored on floor. Observed bag of onions stored on floor inside walk in cooler.
- [12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed cabbage inside walk in cooler.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed wedge of cheese wrapped inside non food grade paper towel on rack inside walk in cooler.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dish areas.
- [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 multiple foods stored inside reach in cooler next to dry storage and inside walk in cooler not properly date marked. As per operator foods were prepared over 24 hours prior to inspection.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed spray hose at mop sink, no vacuum breaker.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper cooking temperature for chicken. Coached employee on proper temperature.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added bleach for final concentration Triple Sink (Chlorine 50ppm).
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed cut napa cabbage stored directly inside non food grade bag inside walk in cooler.
- [03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed grilled chicken (145F - Cooking) at prep table. As per employee chicken was finished cooking, employee unaware of proper cooking temperature for chicken. Coached employee on proper temperature, employee placed chicken inside of oven for final temperature grilled chicken (171F - Cooking).
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.
Would you eat here?
THE HEALTHY KITCHEN MIAMI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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