Sports Grill Kendall, LLC
9090 SW 97 Ave, Miami, FL 33176 · Permanent Food Service · License 2312715
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 1 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitOct 6, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor throughout kitchen. Operator cleaned floor during inspection.
Fixed on the spot
Earlier inspections 1
B83Routine inspection5 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed establishment utilizing time as a public health control on chicken wings, no time mark. Operator able to prove chicken wings were cooked and placed on time 10 mins prior. Operator added time mark.
Fixed on the spotRepeat violation
Intermediate3
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
Observed establishment utilizing non continuous cooking of chicken wings, not documenting final cooking temperature.
Repeat violation
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Observed establishment not maintaining records of receiving temperatures when receiving vacuum packaged items approved on current HACCP plan (raw chicken, cooked pork). Establishment has record keeping for continuous electronic monitoring devices kept inside walk in cooler and walk in freezer.
Approved Process Waiver/HACCP plan not maintained at the food establishment.
Observed HACCP plan recently approved in June, no copy available.
Basic1
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Observed standing water inside floor drain under dish machine, draining very slowly.
Repeat violation
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.