Captains Tavern

9621 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2303388

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
4 high priority (2 repeats), 3 intermediate (2 repeats), 14 basic (6 repeats); basic violations cost 12 at most
-51
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score29

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

21 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 4 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 1 can of Sysco Chili sauce; 7.06 lb with dent.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed dessert cooler with ambient temp if 45°F, the following TCS foods stored inside since prior day: key lime pie (45°F - Cold Holding); créme brÃ»lée (45°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed dessert cooler with ambient temp if 45°F, the following TCS foods stored inside since prior day: key lime pie (45°F - Cold Holding); créme brÃ»lée (45°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottle of pills on clean dish in prep area.
Intermediate3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed non food grade brush in butter mix.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food and dish shelves.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed seafood salad uncovered in reach in freezer.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  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 dessert cooler with ambient temp if 45°F, the following TCS foods stored inside since prior day: key lime pie (45°F - Cold Holding); créme brÃ»lée (45°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Old labels stuck to food containers after cleaning.
  Observed across triple sink.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled at sushi bar.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in multiple reach in coolers.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice bin interior soiled.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed near dish machine.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in walk in and in warewash and bar area.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed under dry storage racks near employee restroom.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage in kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen.
  Ceiling tile missing.
  Observed above walk in freezer.
  Repeat violation
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.
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.