Fuddruckers
10674 NW 19 St, Miami, FL 33172 · Permanent Food Service · License 2330544
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection7 high priority (5 fixed by the Sep 30 follow-up, 2 fixed on the spot), 1 intermediate, 10 basic (4 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw ground beef burgers then grab buns without changing gloves and washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw mahi and raw salmon thawed completely inside reduced oxygen packaging at grill reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed establishment utilizing time as a public health control for counter top cheese reach in cooler across cook line, no time mark. Operator added time mark.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee grab raw burger patty and place on grill, then continued to grab clean utensils and plate without changing gloves and washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle raw ground beef burgers then grab buns without changing gloves and washing hands.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator replaced sanitizer for final concentration Quaternary 200ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flying insects flying under hand sink and dishwasher in dish area. Observed 1 live flying insect landing on shelf with clean equipment next to hand sink in dish area.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At hand sink near grill.
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed raw mahi and raw salmon thawed completely inside reduced oxygen packaging at grill reach in cooler.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed container of spice mix stored uncovered underneath prep table across grill.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed styrofoam cup stored inside container of spice mix underneath prep table across grill.
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach in cooler heavily soiled with old food debris across cook line. Observed both walk in cooler shelves soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all reach in cooler and freezer gaskets soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed grill drawer handles soiled.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed ice buckets stored not inverted across ice machine.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall dusty above prep line across from cook line. Observed wall soiled with old food debris next to dish exit door.
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor heavily soiled with grease and old food debris next to fryer.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.