Kitchen 57

7301 SW 57 Ct Ste 100, South Miami, FL 33143 · Permanent Food Service · License 2331008

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 21, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 21 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
4 high priority (2 fixed by the Aug 21 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 13 basic (4 repeats); basic violations cost 12 at most
-31
Administrative complaint on Aug 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 4 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed in walk in cooler: 6 grapefruit with mold.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pizza cooler with ambient temp of 52°F, the following TCS foods stored inside for less than 4 hours: sausage (50°F - Cold Holding); burrata (47°F - Cold Holding); roasted garlic (47°F - Cold Holding); roasted mushrooms (46°F - Cold Holding). Operator began putting items on ice or putting in other cooler properly maintaining temperature.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 25 + live flies in bar area. Observed flies under equipment in bar. Observed flies on walls above garnishes and liquor. Observed flies in air near customers at bar table.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed allergy medicine on paper towel dispenser above handsink across pizza oven. Observed cough drops on drying mat in bar. All items were removed and placed into office.
  Fixed on the spotRepeat violation
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed tags not marked with last day of sale. As per operator oysters are new menu item. Inspector provided handouts on oysters.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Observed oysters now offered on menu; no advisor present. Inspector provided oyster advisory via email, operator printed and posted.
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in reach in freezer next to fryers.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed between triple sink and wall. Operator removed items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Observed cracked container of potato in cooler across cook line.
  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 pizza cooler with ambient temp of 52°F, the following TCS foods stored inside for less than 4 hours: sausage (50°F - Cold Holding); burrata (47°F - Cold Holding); roasted garlic (47°F - Cold Holding); roasted mushrooms (46°F - Cold Holding).
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of coolers soiled across cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave handle soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed in warewash and kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed in warewash and kitchen due to broken floor tiles.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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

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