1986 Steak House
3000 Florida Ave Ste 111, Miami, FL 33133 · Permanent Food Service · License 2338689
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (fixed on the spot), 5 intermediate, 4 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed at dry storage area 1 dented can of coconut milk. Operator serrated to discard.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam bin mash potatoes (109°F - Hot Holding). As per operator less than 2 hours. Operator increased heat to begin reheating.
Fixed on the spot
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 at walk in cooler and freezer raw chicken and beef items stored over raw filets of fish and lobster tails. Operator removed and stored correctly.
Fixed on the spot
Food stored in ice used for drinks.
See stop sale. Observed wine bottle and mint container stored in ice at bar. Operator discarded. ice.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed for oyster tags.
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed in Cesar dressing made with raw shelled eggs, served in Cesar salad not identified.
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment reduce oxygen packing raw beef medallions with an approved HACCP.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 7 employee present engaged in food prep with no certified manager present.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no training available for any employee.
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at bar ice bin. Operator removed.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed stored on fire pit hatch door handle. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed unserved prep are cutting board. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at several reach in cooler units in kitchen area and cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.