Miami Grill
1955 S State Rd 7, Hollywood, FL 33023 · Permanent Food Service · License 1614531
What drove the grade
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection4 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed broken gaskets on cook line low boy cooler.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed on cook line, chlorine sanitizer bucket zero (0) ppm. Operator corrected to 100 ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed a leak at ice cream dipper well.
Earlier inspections 1
B89Routine inspection6 violations, 2 high priority No follow-up needed
- First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
03Food out of temperature ×2
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.12Handwashing and hygienic practices
Hands washed and clean; no eating, drinking, tasting or smoking in food areas.22Food-contact surfaces clean and sanitized ×2
Food-contact surfaces of equipment and utensils clean and sanitized.25Single-service items
Single-service and single-use items properly stored, handled and dispensed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.