Michael's Genuine Food & Drink

130 NE 40 St, Miami, FL 33137 · Permanent Food Service · License 2331630

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Aug 18, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 18 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 complaint inspection
5 high priority (3 fixed by the Aug 18 follow-up, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 14 basic; basic violations cost 12 at most
-37
Safety score63

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

Inspection history

1 inspection · 2 visits

Aug172026

Complaint inspection

23 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelves rusted across three compartment sink. Observed reach in cooler gaskets at coffee station soiled and drawers cook line. Observed reach in cooler drawers gaskets at raw bar area soiled and drawers across cook line.
  More time given
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 5 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed across oven by pizza station; Observed cooked potatoes (61°F - Cold Holding) at reach in cooler across pizza oven. As per chef a day prior. Observed across fryers reach in cooler; pork belly (52°F - Cold Holding); cooked shrimp (64°F - Cold Holding), as per chef prepared the night before.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed across oven by pizza station; raw fish (55°F - Cold Holding); raw shrimp (52°F - Cold Holding). As per chef prepared today less than 2 hours. Observed cooked potatoes (61°F - Cold Holding) at reach in cooler across pizza oven. As per chef a day prior. Observed across fryers reach in cooler; pork belly (52°F - Cold Holding); cooked shrimp (64°F - Cold Holding), as per chef prepared the night before.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish container stored over cooked shrimp container at raw bar area. Employee stored properly.
  Fixed on the spot
- 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 raw bar; Dishwasher (Chlorine 0ppm) and kitchen Dishwasher (Chlorine 0ppm). Employee set up three compartment sink. Triple Sink (Quaternary 200ppm)
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 400ppm). Employee diluted with water, Recheck; Triple Sink (Quaternary 200ppm).
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand sink at raw bar area used as a dump sink. Observed a cleaning sponge stored inside hand sink at coffee station.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink raw bar area. Employee provided.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand sink raw bar area. Employee provided.
  Fixed on the spot
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a container with raw fish stored on walk in cooler floor. Chef removed from floor.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee cup container stored on top of prep table by tea station area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn by coffee station.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed Ice buildup in RIF by pastry.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer bucket stored on floor at kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior has accumulation of soil residues.
  By pastry.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By mop sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler drawers gaskets at raw bar area soiled and drawers across cook line. Observed reach in cooler gaskets at coffee station soiled and drawers cook line. Observed shelves rusted across three compartment sink.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean glasses stored at bar not inverted.
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Observed straws for customer self-service not individually wrapped at bar area. Employee removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed Insect control device installed over hand sink by salad station.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on kitchen floor.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled at cook line and vents dusty at ware washing area.
- 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 bag stored on top of dishwasher.
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.
Stop sale: An order that the food can’t be sold or served.