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Solid Health Score
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.
UNION RESTAURANT & CAFE in MIAMI currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on August 11, 2025. Across those visits, inspectors documented 39 total violations — 4 critical, 10 major, 25 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 11, 2025 shows 12 observation rows: 2 critical, 3 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
UNION RESTAURANT & CAFE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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: Call Back - Complied
- [21-04-4] In-use wet wiping cloth/towel used under cutting board.
- [16-03-4] Accumulation of debris inside warewashing machine.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk in cooler, top surfaces of all kitchen shelves from residue.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed front reach in cooler interior soil.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back dishwasher area wall soiled throughout.
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching soiled clothes and then engaging in food preparation. No hand washing.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chop lettuce at 55 f on the cold make line. Cook placed the item inside the reach in cooler.
- [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.
- [05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- [05-10-4] Probe thermometer not used to ensure proper food temperatures.
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