UNION RESTAURANT & CAFE

Name: UNION RESTAURANT & CAFE
Address: 150 SE 3RD AVE #120B, MIAMI, FL, 33131, US
Rating: 95.8

150 SE 3RD AVE #120B, MIAMI, FL 33131

License #2328422

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

95.8 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

UNION RESTAURANT & CAFE in MIAMI currently holds an InspectFL Health Score of 95.8 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2025. Across those visits, inspectors documented 11 total violations — 2 critical, 2 major, 7 minor.

How to read this page

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 11, 2025 included 2 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed back dishwasher area wall soiled throughout.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed front reach in cooler interior soil.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk in cooler, top surfaces of all kitchen shelves from residue.

Community reaction

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.

Community pulse