Shawarma Mediterranen Grill
11752 SW 88th Street, Miami, FL 33186 · Permanent Food Service · License 2326044
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Safety score86
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 visitSep 21, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in freezer raw beef stored above kibbeh. Operator removed raw beef from above kibbeh during time of inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed soup prepared on site, as per operator prepared longer than 24 hours, without date marking.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed water dispenser connected to hand wash sink faucet to the right of reach in cooler.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk in cooler bucket of chicken gyro skewer stored on floor. Operator removed from floor. Observed in walk in cooler bag of carrots stored on floor. Operator removed from floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed in reach in cooler to the right of three compartment sink spoon used to dispense rice with handle submerged. Operator removed during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed bucket of grape leaves cracked and broken in walk in cooler.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed to the left of three compartment sink silverware not stored with handle up. Operator inverted during time of inspection.
Fixed on the spot
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 cellphone on preparation table at kitchen area. Operator stored phone away during time of inspection.
Fixed on the spot
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.