Tkl Lobster & Burger

200 E Flagler St Unit 202, Miami, FL 33131 · Permanent Food Service · License 2337679

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 26, 2026 (13 days ago)

What drove the grade

Food-contact surfaces not sanitized after cleaning, before use.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 9 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

12 violations found

First visitOct 26, 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.
12 violations found:
- 1 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized.
  Fixed on the spot
Intermediate2
- 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.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside all kitchen coolers.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed most foods inside reach in cooler not covered.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed kitchen employees wearing watches while preparing food.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled dry wiping cloth in use.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed all top surfaces of kitchen equipment soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed loose food debris underneath all kitchen equipment.
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.