Killian Cafe & Grill
11740 SW 104 St, Miami, FL 33186 · Permanent Food Service · License 2333910
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (1 fixed by the Oct 16 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 3 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked.
Fish must be fully cooked or discarded. Establishment offers smoked salmon on menu and does not have parasite destruction letter. Smoked salmon must be fully cooked before serving to client.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler across from cook line sliced tomato (44°F - Cold Holding); shredded cheese (41°F - Cold Holding); mixed greens (45°F - Cold Holding); beef hash (48°F - Cold Holding); pooled eggs (46°F - Cold Holding), as per operator less than 4 hours. Operator placed over ice in walk in cooler for rapid cooling.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed packaged raw beef stored in same container as raw chicken in walk in cooler. Operator removed raw beef from container during time of inspection.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by preparation table during time of inspection. Operator removed table from in front of hand wash sink during time of inspection.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed items being stored in hand wash sink during time of inspection. Operator removed items from sink during time of inspection.
Fixed on the spot
No soap provided at handwash sink.
Observed no soap at hand wash sink in kitchen area during time of inspection. Operator provided soap during time of inspection.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observe old label on metal container above three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of food debris in microwave.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of grease on wall behind ware wash area.
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.