Shawarmaz
11401 NW 12 St Ste 112, Miami, FL 33172 · Permanent Food Service · License 2337197
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority (no follow-up needed), 6 intermediate, 6 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 30, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed several containers of food prep at site in the walk in cooler not date marked.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed bags with raw chicken in reach in freezer not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board heavily soiled cutting board board at prep table. N
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed cleaning bucket obstructing the use of unit at rear.
Handwash sink used for purposes other than handwashing.
Observed work pans stored in the unit at rear area.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed clean at unit at rear area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Observed a can of paint stored under 3 compartment sink sink area.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottles of water stored on the floor, also plastic cooking oil containers.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board at prep table with marks not longer cleanable.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed under 3 compartment sink area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Earlier inspections 1
Licensing inspectionNo violations No follow-up needed
- First visitJul 9, 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.
No violations found.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.