Kero's Bar&Grill
13818 SW 8 St, Miami, FL 33184 · Permanent Food Service · License 2332575
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 intermediate (fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-17
- Safety score83
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 visitAug 31, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed bag with frozen plantains inside hand washing sink. Operator moved bag out of hand washing sink.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with Fabuloso, no labeled. Operator labeled spray-bottle
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers with salt and Ajinomoto (MSG), no labeled with name.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop buried inside flour container. Operator stored scoop properly.
Fixed on the spotRepeat violation
In-use utensil stored in standing water less than 135°F.
Observed water at 85°F Operator placed utensils on top of stove burner to heat up.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed cook no hair restraints while serving food. Cook put hat on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food observed cups no handle used to dispense rice.
Operator discarded cup.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed chest freezer lid rusted.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside chest freezer next to walk in cooler.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed at kitchen. Operator inverted silver ware FCS .
Fixed on the spot
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Observed at women bathroom.
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.