Amal
3480 Main Highway #100, Miami, FL 33133 · Permanent Food Service · License 2337104
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 8 basic (1 repeat)-19
- Safety score81
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 visitJul 29, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 cook line fries (119°F - Hot Holding); falafel (86°F - Hot Holding). As per operator less than 2 hours. Operator placed in to cooler.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed for all hand sinks at front line used as dump sinks.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line hand sink. Operator provided.
Repeat violation
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed for packages of chickpeas and short ribs at walk in cooler. Operator removed from area and discarded.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed at ovens at cook line. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed at dessert prep area in containers of sugar and flour.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed at dish washing area drying racks. Operator began to remove.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at ice machine at rear of kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets at reach in cooler throughout soiled
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at rear kitchen area.
Floor soiled/has accumulation of debris.
Observed throughout kitchen behind fixed equipment and at cook lines.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.