Hurricane Grill & Wings of Kendall

15500 SW 88 Street, Miami, FL 33196 · Permanent Food Service · License 2334621

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
3 high priority, 5 intermediate, 11 basic (1 repeat)
-45
Safety score55

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

19 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed blue cheese (45°F - Cold Holding) on reach in cooler at cook line, as per operator less than 4 hours.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
Intermediate5
- 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 cooked chicken wings prepared onsite and held more than 24 hours not properly date marked on standing unit next to fryer at cook line.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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 strips available.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed next to cook line.
Basic11
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed personal drink inside of standing unit next to fryer, operator removed.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee at cook line not wearing a hair restraint.
  Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee engaging food preparation at cook line not wearing a beard guard.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside seasoning container at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black mold like substance inside of both ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris gasket on reach in cooler at cook line.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed to go containers case stored on floor on hallway.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at the back door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed under equipment at cook line.
- 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.
  Observed personal speaker stored on top of croutons container on shelves across flat grill.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
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.