Chop Steakhouse & Bar
3015 Grand Ave Ste 101, Miami, FL 33133 · Permanent Food Service · License 2337126
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 repeat), 8 basic (2 repeats)-23
- Safety score77
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 19, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in freezer raw beef bottom stored over loaves of bread. Operator removed and stored correctly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at cook line reach in cooler raw beef stored over raw pork and shrimp. Operator removed and stored correctly.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed none available for chlorine sanitizer.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed at bar hand wash sink.
Repeat violation
Basic8
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in container of flour. Operator removed.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed at salad station stored under hot plate.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed at dry storage closet in container of spices. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at rear prep kitchen. Operator removed.
Fixed on the spotRepeat violation
Wiping cloth sanitizing solution stored on the floor.
Observed at cook line. Operator removed and stored in shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed throughout.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at salad station reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed throughout 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.