Sunset Tavern
7232 SW 59 Ave, Miami, FL 33143 · Permanent Food Service · License 2314006
What drove the grade
Non-pitting surface rust on food-contact equipment.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 intermediate, 8 basic-11
- Safety score89
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 16, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry dish racks.
Basic8
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed in dry storage.
Reach-in cooler shelves with rust that has pitted the surface.
Observed in multiple coolers.
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 ice machine no longer working properly. As per operator, used as dry storage.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in multiple coolers.
Buildup of food debris/soil residue on equipment door handles.
Observed microwave and oven handles soiled.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in walk in and dry storage.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout building.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage.
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.
- 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.