Fooqs
150 NW 73 St, Miami, FL 33150 · Permanent Food Service · License 2338603
What drove the grade
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 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 visitOct 30, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Observed several spices of fish vacuumed seal frozen solid; The chef removed the fish from the vacuum and wrapped them with plastic wrap.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw bee and fish over oranges in the walk-in cooler. The chef moved the proteins .
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw duck over beef in the dry ager cooler. The chef moved the duck to a lower level.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed tuna crudo and scallop chevcie on the menu not identified as raw. The chef reprinted the menus and identified the raw items.
Fixed on the spot
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw beef vacuumed seal in the freezer.
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed the scoop on the ice machine. The chef put it in a clean metal pan.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl in a container of flour. The chef removed it.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed a portable fan guard 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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.