Fuddruckers

15400-15416 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2334331

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority · 32 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
4 high priority (3 fixed on the spot, 3 repeats), 6 intermediate, 23 basic (2 repeats); basic violations cost 12 at most
-51
Extension granted on Nov 5
Counts in full until a follow-up finds the problems fixed
-3
Safety score46

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov42026

Routine inspection

33 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 3 Intermediate
- 12 Basic
What was still cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic12
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: 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 29, Plumbing and backflow prevention: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed mop sink area cleaned.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
33 violations found:
- 4 High priority
- 6 Intermediate
- 23 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented can of sweet relish at the canned dry storage area.
  Fixed on the spotRepeat violation
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken wings (46°F - Cold Holding) inside walk in cooler. As per operator, product was made the night before. Operator discarded. Observed raw salmon (48°F - Cold Holding); raw mahi mahi (50°F - Cold Holding) at the reach in cooler grill drawers. As per operator, product was placed there around 9AM. Operator discarded.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken wings (46°F - Cold Holding) inside walk in cooler. As per operator, product was made the night before. Operator discarded. Observed raw salmon (48°F - Cold Holding); raw mahi mahi (50°F - Cold Holding) pico de gallo (46°F - Cold Holding); sour cream (48°F - Cold Holding); guacamole with cut tomatoes (47°F - Cold Holding) raw steaks (49°F - Cold Holding); elk burger (48°F - Cold Holding); raw beef burger (47°F - Cold Holding); raw buffalo burger (46°F - Cold Holding) at the reach in cooler grill drawers. As per operator, product was placed there around 9AM. Operator discarded.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate6
- 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 no quaternary test kit for three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board near front counter prep station soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed surface rust on shelves where single service articles are stored.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at the hand wash sink located inside walk in cooler.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed two clear spray bottles located near dish machine with cleaning solution not labeled.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee food handler training expired April 2026.
Basic23
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets containing oil and seasonings on floor.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves with rust accumulation.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler located near front counter with rusted shelves.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cold holding unit located in back prep area not holding products at cold temperatures.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed dish machine exterior soiled.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet wiping cloth under cutting board in back prep area.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth on top of white cutting board located in back prep area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler located near front counter prep station with rusted shelves.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine with black mold like substance build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line soiled. Observed buildup of grease on cooking equipment at the cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in cooler drawers at the cook line with soiled door handles.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Observed clean cups stored on dirty rack near dish machine.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed water accumulation on aluminum
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed hand wash sink located inside walk in cooler leaking water.
  Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
  Observed walk in cooler AC refrigeration unit leaking water above food prep table in butcher room.
  Standing water in bottom of reach-in-cooler.
  Observed standing water inside reach in cooler near front counter prep area.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed floors near back office and dry storage area heavily soiled.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall at the mop sink area heavily soiled. Observed wall inside butcher prep room in the wall in cooler soiled with black mold like substance.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles near cook line in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed kitchen ceiling vents throughout kitchen area heavily soiled. Observed ceiling tiles near cook line area heavily soiled.
  Floor soiled/has accumulation of debris.
  Observed floor near near back office and dry storage area heavily soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.