George's

300 72 St, Miami Beach, FL 33141 · Permanent Food Service · License 2328374

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
1 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 2 repeats), 11 basic (4 repeats); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed walk in cooler with an ambient temperature of 46°F at kitchen area. As per operator walk in cooler was repair 1 hour ago.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 1 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked Pasta (50°F - Cold Holding); Cooked Pasta (52°F - Cold Holding); Raw chicken (49°F - Cold Holding) inside walk in cooler at kitchen area. As per operator for less than food hours. Operator put ice bags on top of them.
  Fixed on the spot
Intermediate3
- 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 on top of preparation table at kitchen area. Employee washed it and sanitized during inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed on hand wash sink at front counter. Operator provided it during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed on hand wash sink at front counter. Operator provided during inspection.
  Fixed on the spotRepeat violation
Basic11
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed inside ice machine at bar area at front counter. Operator properly at the time of inspection outside on ice machine.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Observed tong on oven door handle at cook line. Operator removed it to wash at the time of inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board on top of reach in coolers at cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside white chest freezer next to reach in cooler at kitchen area.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with an ambient temperature of 60 at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth not stored in sanitizing solution on top of reach in coolers at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in coolers gaskets soiled at cook line.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed on hand wash sink at front counter. Operator provided it during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at walk in cooler at kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walk in cooler walls soiled at kitchen 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 employees cellphone stored on top of reach in cooler at cook line. Employee removed during inspection.
  Fixed on the spot
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.