Moore Club Bev CO

4040 NE 2 Ave 2 Floor, Miami, FL 33137 · Permanent Food Service · License 2337998

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 31, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
2 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 7 basic (3 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Jul312026

Routine inspection

14 violations found

First visitJul 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.
14 violations found:
- 2 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw tomahawk stored above a container with pastry at walk in freezer. Employee removed stored properly.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed all Sanitizer Buckets (Chlorine 400ppm); at prep areas and pastry area. Employee prepared new solution, RECHECK; Sanitizer Bucket (Chlorine 100ppm).
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container not dated at walk in coolers gaskets, as per employee opened a day prior. Employee labeled.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee discarding a bucket of sanitizer water inside hand sink by salad station.
  Repeat violation
  No soap provided at handwash sink.
  Observed no soap at hand sink bar area across sushi bar. Employee provided.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a tray with pastry stored at walk in freezer floor. Employee removed from floor.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at prep area sushi station. Employee removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in coolers gaskets at pastry station and salad station soiled. Employee started cleaning.
  Fixed on the spotRepeat violation
- 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 ice bucket stored on top of ice machine by walk in coolers. Employee stored properly.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor by ware washing area. Employee started cleaning floor.
  Fixed on the spot
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed light shield cracked above ware washing area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by three compartment sink. Employee stored properly.
  Fixed on the spot
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.