Miami Grill
619 State Rd 7, Margate, FL 33063 · Permanent Food Service · License 1624256
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cookline LOWBOY DRAWERS - hot dogs (50°F - Cold Holding); sliced cheese (52°F - Cold Holding); cooked mushrooms (51°F); cooked wings (47°F - Cold Holding); raw chicken (49°F - Cold Holding). Per manager none prepared or portioned today and all in unit from 11:00am. Employees removed all items to walk in cooler to rechill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee failed to wash hands before putting on gloves to start cutting peppers. Employee had just washed dishes at triple sink. Reviewed with employee proper procedures and employee washed hands.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled clean pans directly from sanitizer sink without washing hands after washing and rinsing soiled pans. Reviewed proper handwashing procedures with employee; employee washed hands going forward.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blender in hand sink at far side of front counter. Manager removed blender.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Paper and plastic debris on floor in dry goods storage area.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.