Gayou's Restaurant
5734 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2328157
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection4 intermediate (1 fixed on the spot, 1 repeat), 8 basic (2 repeats)-22
- Safety score78
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 27, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed for cooked meat items and pikliz in reach in coolers.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed for dry storage shelves.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sinks at front counter ad kitchen area blocked by pans and utensils stored inside. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired for Charlemagne Alcius, Cardicha Pierre and Bethanie Docious on 7/4/2026.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooking oil, seasoning and bag of rice stored on floor. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed for microwave at storage area. And ovens at cook line soiled with grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed throughout at reach in coolers and freezers soiled with food debris.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at back exit doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen and storage area.
Repeat violation
Unclean building components, attachments or fixtures.
Observed at hood filter at cook line.
Floor soiled/has accumulation of debris.
Observed throughout kitchen, storage area and behind equipment with grease build up.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.