Black Market Miami

401 Biscayne Blvd 225, Miami, FL 33132 · Permanent Food Service · License 2321836

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Aug 21, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

20 violations found

First visitAug 21, 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.
20 violations found:
- 6 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed container of shrimp ceviche inside preparation cooler with date marking exceeding 7 days. Discussed proper timeframe for cooked or opened products with manager.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed yuca (65°F - Cold Holding); fish sticks (63°F - Cold Holding) at preparation cooler across from fryers. As per employee, product placed inside unit less than 3 hours prior. Discussed with manager proper cold holding parameters.
- 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 stored over raw beef patties at walk in cooler. Manager reorganized products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Coached employee on proper glove changing procedures.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed three compartments sink quaternary solution 400+ppm. Operator add more water the solution recheck 200 ppm.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
  Discussed with manager proper warewashing at 3 compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed colander inside hand wash sink front counter area. Operator removed during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Alexandra expired.
Basic11
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
- Code 14, Food-contact surfaces designed and maintained: 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 ambient temperature at preparation cooler across from fryers at 63°F. Manager called repair technician during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed floor in disrepair at walk in cooler entrance.
  Hole in or other damage to wall.
  Dishwasher area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Floor soiled/has accumulation of debris.
  Located behind reach in cooler and 3 compartment sink also inside walk in freezer.
- 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 employee beverage inside reach in cooler at fryer area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.