Auld Dubliner
91 NW 1 St, Miami, FL 33128 · Permanent Food Service · License 2334671
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-27
- Safety score73
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 visitAug 10, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed shell eggs over cases of vegetables, inside walk in cooler.
Intermediate5
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 cooked chicken wings not date marked inside reach in cooler. As per operator was made two days ago.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed cutting board and small fryer machine on top of the hand wash sink kitchen. Operator removed.
Repeat violation
No soap provided at handwash sink.
Kitchen and bar area. Operator provided.
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed during inspection. Located bar area.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mop sink soiled.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand wash sink kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Kitchen, mop area, under three compartments sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile missing.
Kitchen.
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.