The Knife Steak House

1455 1455 NW 107 Ave, Doral, FL 33172 · Permanent Food Service · License 2331522

Official report

out of 100

Grade F

Safety score 5 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 37 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
6 high priority, 4 intermediate, 28 basic; basic violations cost 12 at most
-60
Emergency closure on Oct 5, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score5

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

38 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
17 violations still not corrected:
- 1 High priority
- 16 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  At time of callback inspection observed Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Basic16
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At the time of callback inspection observed Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  At the time of callback inspection observed Equipment in poor repair. Observed walk in cooler door in disrepair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  At the time of callback inspection observed Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  At the time of callback inspection observed Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At the time of callback inspection observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers units, also heavily soiled equipment under buffet line with presence of substance like mold, all rotten cardboard boxes.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At the time of callback inspection observed Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At time of callback inspection observed handwashing sign provided at a hand sink used by food employees. Observed at unit by walk in cooler.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At the time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  At the time of callback inspection observed Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over cook line area.
  More time given
  Floor tiles missing and/or in disrepair.
  At the time of callback inspection observed Floor tiles missing and/or in disrepair. Observed at a few spots on prep area.
  More time given
  Hole in or other damage to wall.
  At the time of callback observed Hole in or other damage to wall. Observed wall in disrepair at boiler room.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  At the time of callback inspection observed Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all over kitchen cooking area and ware washing.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  At the time of callback inspection observed Ceiling/ceiling tile shows damage or is in disrepair. Observed at several spot at kitchen prep and cook line area.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  At the time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the establishment including dining room area.
  More time given
  Ceiling tile missing.
  At the time of callback inspection observed Ceiling tile missing. Observed over ice machine area.
  More time given
  Floor soiled/has accumulation of debris.
  At the time of callback inspection observed Floor soiled/has accumulation of debris. Observed floor under equipment heavily soiled with old rotten cardboard boxes and a mold like substance under equipment use to hold food to buffet line.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  at time of callback inspection observed inspection observed No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
38 violations found:
- 6 High priority
- 4 Intermediate
- 28 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pork (78°F - Cold Holding); beef (75°F - Cold Holding); raw beef (48°F - Cold Holding); grilled chicken (69°F - Cold Holding); sausage (56°F - Cold Holding) at small reach in cooler unit.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Grill Station: provolone (93/95°F - Hot Holding); cooked sweet potatoes (103/112/91°F - Hot Holding); sausages (125/117/132°F - Hot Holding); blood sausage (108°F - Hot Holding); grilled chicken (131/116°F - Hot Holding); beef ribs (153°F - Hot Holding); pork ribs (123/108/99°F - Hot Holding) at grill station area, also sweet breads (84°F - Hot Holding); tripe (83°F - Hot Holding); beef (91°F - Hot Holding); sausage (88°F - Hot Holding); beef steaks (87/86/84°F - Hot Holding) at holding station at cook line. As per management all products less than four hours, staff was instructed to move to the cooler or back to grill station to bring products into compliance.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw beef at reach in cooler unit at cook line.
  Displayed food not properly protected from contamination.
  Observed croutons and chips at salad bar uncovered exposed to contamination.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 20 plus live roaches crawling at dishwasher machine electric box at kitchen area.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed some cooked at establishment food at walk in cooler not dated, as per staff for less than 7 days as per staff.
  Packaged food not labeled as specified by law.
  Observed salt container not labeled
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled, also mixer heavily soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at unit by walk in cooler.
Basic28
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed spray bottle unlabeled.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bucket with eggs and mayo stored on the floor at walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice scoop handle in contact with ice.
  In-use knife/knives stored in cracks between pieces of equipment.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed open drink container open on prep table.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employees at cook line and not hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at cook line area.
  Equipment in poor repair.
  Observed walk in cooler door in disrepair.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at both reach in cooler unit by the cooking line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets at all reach in coolers units, also heavily soiled equipment under buffet line with presence of substance like mold, all rotten cardboard boxes. Observed walk in cooler fan dusted.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at unit by walk in cooler.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at rear door exit.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed all over cook line area
  Floor tiles missing and/or in disrepair.
  Observed at a few spots on prep area.
  Hole in or other damage to wall.
  Observed wall in disrepair at boiler room.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls all over kitchen cooking area and ware washing.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed at several spot at kitchen prep and cook line area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed all throughout the establishment including dining room area.
  Ceiling tile missing.
  Observed over ice machine area.
  Floor soiled/has accumulation of debris.
  Observed floor under equipment heavily soiled with old rotten cardboard boxes and a mold like substance under equipment use to hold food to buffet line. Observed soiled floor all throughout the ware washing and cooking area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone stored at food shelf at pastry station.
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.