Earls Kitchen + Bar
150 NE 8 St Ste F136 Block F East, Miami, FL 33132 · Permanent Food Service · License 2338326
What drove the grade
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate-20
- Safety score80
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 visitNov 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed butter (78°F - Hot Holding) as per operator less than one hour. Operator moved to flat grill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Repeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed glass inside hand wash sink at bar area.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
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.