Styx Sports Bar
15346 West Dixie Hwy, Miami, FL 33162 · Permanent Food Service · License 2314027
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (1 repeat)-27
- Administrative complaint on Jul 14Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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 chicken breast (54°F - Cold Holding); turkey (55°F - Cold Holding); pork (55°F - Cold Holding); tuna salad (54°F - Cold Holding); penne pasta cooked (52°F - Cold Holding) stored in the reach in cooler across the 3 compartment sink for more than 4 hours, as per operator. Stop sale issued. Observed turkey slice (54°F - Cold Holding) stored in the pizza station reach in cooler overnight. Stop sale.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken breast (54°F - Cold Holding); turkey (55°F - Cold Holding); pork (55°F - Cold Holding); tuna salad (54°F - Cold Holding); penne pasta cooked (52°F - Cold Holding) stored in the reach in cooler across the 3 compartment sink for more than 4 hours, as per operator. Stop sale issued. Observed turkey slice (54°F - Cold Holding) stored in the pizza station reach in cooler overnight. Stop sale.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 100+ppm) in the kitchen, operator remade Sanitizer Bucket (Chlorine 50ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil on the floor.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Uncleanable knife block in use to store knives.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
By the back freezers
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- 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.