Keg South of Kendall

12805 SW 136 Ave, Miami, FL 33186 · Permanent Food Service · License 2321201

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 22, 2026

What drove the grade

Warewashing sanitizing solution exceeding the maximum concentration allowed.High priority · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 complaint inspection
1 high priority (fixed on the spot), 2 intermediate, 19 basic (9 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

2 inspections · 2 visits

Latest inspection

Jul222026

Complaint inspection

22 violations found

First visitJul 22, 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.
22 violations found:
- 1 High priority
- 2 Intermediate
- 19 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed in bar area Sanitizer Bucket (Chlorine 200+ppm); operator diluted, 2nd check Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with accumulation of grease and debris on shelving units housing inverted foil pans in dry storage area.
  Non-pitting surface rust on food-contact equipment.
  Observed soiled shelves housing clean food equipment and spices in warewashing and dry storage area.
Basic19
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed spatula near hot plate stored on soiled shelving units near kitchen.
  In-use tongs stored on sprinkler piping above stove between uses.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed female employees with no hair restraint while serving and handling with food and beverages.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed accumulation of rust on shelving units inside walk in cooler.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in both white ice chest, near walk in cooler and one in dry storage area.
  Duct tape used to repair nonfood-contact surface.
  Observed on reach in cooler door for prep station in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed accumulation of rust and debris for reach in cooler in prep area in warewash, kitchen and dry storage.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled door gaskets in reach in cooler, soiled three interior and exterior of 3 compartment sink in bar, knobs for hand wash sink near kitchen.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed for reach in cooler at pre station in kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing handwashing sign inside male restroom.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap on the bottom of both back exit doors.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in walk in cooler, ware wash area, kitchen area and dry storage area where reach in coolers are located.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Observed floor in disrepair in the bar and warewashing
  Repeat violation
  Floor area(s) covered with standing water.
  Observed under ice container in front area at bar.
  Observed a hole in the wall near reach in cooler of dry storage area.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls along the bar area, 3 CS by bar area, in warewashing area and kitchen area.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Observed soiled pipes/lines in bar the bar area.
  Floor soiled/has accumulation of debris.
  Observed soiled floors under equipment, in warewashing area, under the bar area, in dry storage area under and beneath shelving units. Also observed soiled and old equipment behind dishwashing machine and ice machine in warewashing area.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026F57Complaint inspection22 violations, 4 high priority No follow-up needed

First visitJul 13, 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.
22 violations found:
- 4 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Observed: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed one broken egg shell inside container of raw shelled eggs inside reach in cooler at prep station. Operator removed and discarded. Priority: High Priority
  Fixed on the spot
- Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheddar cheese (61°F - Cold Holding); raw hamburger patties (57°F). Per operator prepped around 10:00 am, placed back into reach in cooler to cool at 10:59. Priority: High Priority
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw shelled eggs over coleslaw in RIC prep area in kitchen section. Operator removed and placed inside WIC. Priority: High Priority
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Missing two vacuum breakers on two hose bibs with hose attached at the back of the restaurant. Priority: High Priority
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed Seared Ahi Tuna on the menu not identified as a raw item. Operator was able to edit QR code menu with identifying Ahi Tuna is a raw item. Priority: Intermediate
  Fixed on the spot
  Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on QR code menu. Provided signage to operator to post. Priority: Intermediate
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dish racks used for dish machine. Priority: Intermediate
  Observed: Non-pitting surface rust on food-contact equipment.
  Observed rust on shelving units inside wall in cooler, shelves housing cutting board and plastic food pans above dish machine and racks in dry storage area. Priority: Intermediate
  Repeat violation
- Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
  Observed hand wash sink obstructed with dirty plastic food pans on warewash area. Operator removed. Priority: Intermediate
  Fixed on the spot
- Code 53, Manager certification and employee training: Observed: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed PIC unaware how to calibrate probe thermometer. Process was explained during calibration. Priority: Intermediate
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Observed: Stored food not covered.
  Observed cole slaw not covered inside reach in cooler in prep area. Priority: Basic
- Code 14, Food-contact surfaces designed and maintained: Observed: Equipment in poor repair.
  Observed broken door gasket in reach in cooler in storage area. Priority: Basic
  Observed: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up for white ice chest near back exit door and for other ice chest in the kitchen. Priority: Basic
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black like substances on the door from inside ice machine at warewash area. Operator cleaned and sanitized. Priority: Basic
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed with accumulation of grease the hood filters above stove. Observed soiled door gaskets in reach in cooler at storage area. Priority: Basic
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Observed: Exterior door has a gap at the threshold that opens to the outside.
  Observed gaps at the bottom for both back exit doors. Priority: Basic
- Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete floors at warewash area, inside walk in cooler, underneath white chest freezer, in bar prep area and in kitchen area. Priority: Basic
  Repeat violation
  Observed: Floor tiles missing and/or in disrepair.
  Observed in disrepair with holes on unsealed concrete floors in warewash, bar prep and kitchen areas. Priority: Basic
  Observed: Floor area(s) covered with standing water.
  Observed standing water inside holes of disrepair holes through food, warewash and prep areas. Priority: Basic
  Repeat violation
  Observed: Hole in or other damage to wall.
  Observed hole in the wall at the dry storage area next to reach in cooler. Priority: Basic
  Observed: Floor soiled/has accumulation of debris.
  Observed soiled flooring around warewash, bar prep and kitchen areas. Priority: Basic
- Code 50, Current license displayed: Observed: Current Hotel and Restaurant license not displayed.
  Priority: Basic
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.