TRIBUTE TO TOBACCO ROAD BY KUSH

Name: TRIBUTE TO TOBACCO ROAD BY KUSH
Address: 650 S MIAMI AVE, MIAMI, FL, 33130, US
Rating: 31.1

650 S MIAMI AVE, MIAMI, FL 33130

License #2322101

🚚 Catering/Food Truck ℹ️

31.1 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 33 findings · 5 critical

Routine - Food

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Highest-priority rows.

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Usually lower-risk context.

Quick take

TRIBUTE TO TOBACCO ROAD BY KUSH in MIAMI currently holds an InspectFL Health Score of 31.1 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 May 11, 2026. Across those visits, inspectors documented 75 total violations — 11 critical, 16 major, 48 minor.

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The latest inspection on May 11, 2026 shows 33 observation rows: 5 critical, 7 major, and 21 minor.

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Inspector notes

Coverage note

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TRIBUTE TO TOBACCO ROAD BY KUSH 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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed above the 3 compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC cover with accumulated dust at the walk in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an opened employee drink on top of the dishwasher area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table in the kitchen area. Employee removed it.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaged in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed utensil not properly air-dried - wet nesting. Employee fixed them.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed behind the ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed at the front counter.
[36-12-4] Floors not constructed to be easily cleanable. Observed floor tile missing grout at the kitchen area.
[08B-38-4] Food stored on floor. Observed several buckets with food stored on the floor of the walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Employee removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F at the cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler in the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled and also hood filter soiled.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the front counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed dew clothes stored on preparation tables.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bins with sugar and flour not identified in the kitchen area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed her watch and failed to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above bucket with mayo inside the walk in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed bbq chicken inside the reach in cooler date marked on 5/7. Stop sale was issued.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed bbq chicken inside the reach in cooler date marked on 5/7. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers (49 F - Cold Holding) inside the reach in cooler at cook line. As per OIC food was placed less than 2 hours ago. Employee placed food inside the walk in cooler.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Employee did not know how to check the sanitizer of the dishwasher machine.
[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. Employee did not know how to check the sanitizer of the dishwasher machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed above trash bin stored in front of the hand wash sink in the cook line. Employee removed it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
[31B-03-4] No soap provided at handwash sink.observed at the front counter.
[14-14-4] Nonfood-grade basting brush used in food. Observed a metal brush on the cook line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic deli cups with no handles, stored in storage containers of flour and sugar, located under kitchen prep counter. Chef removed plastic containers from storage bins.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled wall vents located above prep coolers at kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers, not kept inverted. Manager covered plates with plastic wrap.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023 at time of inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooping utensil stored in standing water at 70F located on prep counter. Chef discarded water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located at employee bathroom, at kitchen area.
[01D-05-5] Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers conch salad, conch is not fully cooked and is served raw. No parasite destruction letter provided at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (50F - Cold Holding) located at top portion of prep cooler, due to double panning, less than 4 hours. Chef submerged food container on ice for rapid cooling. Observed fries (54F - Cold Holding) located under prep counter, holding at room temperature, less than 4 hours. Chef submerged fries on ice for rapid cooling.
[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. Emailed written procedures to Operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at bar area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a chemical spray bottle of sanitizer not labeled. Chef labeled chemical spray bottle.