Cowy Burger/The White Elephant
223 NW 23rd Street, Miami, FL 33127 · Permanent Food Service · License 2334702
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-17
- Safety score83
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 6, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed croquettes (50°F - Cold Holding) inside reach in cooler drawers. As per operator, product has been there for an hour. Operator placed inside walk in cooler for rapid cooling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray cans used to clean aluminum surfaces stored next to clean containers at dry rack area.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed can opener blade inside hand wash sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink located next to three compartment sink.
Basic6
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed three plastic containers in dry rack shelf with old labels.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled dry cloth used to clean flat top grill.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth near cook line not stored in sanitary solution.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Observed reach in freezer near cook line with soiled interior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler located across the cook line with soiled gaskets.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents in kitchen area soiled.
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.