The Wagyu Bar
2257 Coral Way, Miami, FL 33145 · Permanent Food Service · License 2311754
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-12
- Safety score88
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 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Stand up reach in coolers by the coffee area: raw shell eggs stored above cheese. Discussed with the operator and provided the handout for the proper storage of food. Observed the operator over the raw shell eggs to a bottom shelf.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times room with the standup refrigerators: hand washing sink blocked by a chest reach in freezer.
No paper towels or mechanical hand drying device provided at handwash sink.
Room with multiple stand up reach in coolers.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Shelf by the three compartment sink: spray bottle with degreaser not labeled.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Room with multiple stand up reach in coolers.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.