Shois Restaurant

10505 NW 112 Ave Ste 6, Miami, FL 33178 · Permanent Food Service · License 2333625

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Jul 21, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 27 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
3 high priority (2 fixed by the Jul 21 follow-up), 8 intermediate (1 fixed on the spot, 1 repeat), 17 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Jul92026

Complaint inspection

28 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed at 3CS area.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 3 High priority
- 8 Intermediate
- 17 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Egg-rolls (49°F - Cold Holding); chicken (63°F - Cold Holding). As per manager, in unit since prior day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Egg-rolls (49°F - Cold Holding); chicken (63°F - Cold Holding). As per manager, in unit since prior day.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed vacuum breaker missing at both threaded faucets at mop sink.
Intermediate8
- 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 pork ribs with no date marking. As per manager, cooked day before.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Provided form to manager via email.
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed chlorine test strips expired 01.2026.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board across cook line soiled.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed HWS next to ice machine blocked by trash bin. Bin was removed.
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  Observed scissors inside HWS next to ice machine.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Maria working for more than 60 days with no proof of training.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic containers of cooking sauce not labeled at cook line.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer at malfunctioning RIC.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed chicken, cut green onions, and peels onions not covered at WIC.
  Food stored on floor.
  Observed plastic container of sauce sauce stored on floor at 3CS area.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed two knives stored between steam table and reach-in cooler across from cook line. Knives were removed for cleaning and sanitizing.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls with no handle used to scoop flour. Bowls were removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board grooved at cook line.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC across from oven with an internal temperature of 62°F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in freezers at prep area soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed WIC fan guards and gaskets soiled. Also observed RIFs gaskets and exteriors soiled.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at only bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed at cook line and 3CS area.
  Hole in or other damage to wall.
  Observed hole on wall behind ice machine.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind HWS at entrance to kitchen soiled.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed AC vents soiled at kitchen area.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed no light shields on lights over RIFs, prep area and cook line.
- Code 42, Premises and cleaning equipment: Observed wet mop not stored in a manner to allow the mop to dry next to HWS at kitchen entrance.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.