Street Bar

9561 Harding Ave, Surfside, FL 33154 · Permanent Food Service · License 2332979

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 12 basic (6 repeats); basic violations cost 12 at most
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

16 violations found

First visitOct 12, 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.
16 violations found:
- 2 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Black beans soup (47°F - Cold Holding) inside triple door reach in cooler next to hand wash sink at kitchen area. As per operator for less than 2 hours. Operator stored inside reach in freezer for rapid cooling. Also observed Cooked chicken (50°F - Cold Holding) inside reach in cooler under flat top at front counter. As per operator for less than 2 hours. Operator stored inside reach in freezer for rapid cooling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed Raw beef (41°F - Cold Holding) stored under Raw marinade chicken (40°F - Cold Holding) inside reach in cooler next to kitchen back door. Employee stored raw chicken under raw beef at the time of inspection.
  Fixed on the spotRepeat violation
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Mordenay M. As per operator hired a year ago.
Basic12
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee cup of tea stored on top of preparation table in front of dry storage shelves at kitchen area. Employee removed during inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 1 employee engaged in food preparation without hair restraint at front counter.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed double door reach in freezer gaskets torn next to dry storage shelf at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth not stored in sanitizing solution on top of preparation table in front of dry storage shelves at kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled on top of dry storage shelf at kitchen area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gasket soiled in front of dry storage at kitchen area.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on back door at kitchen area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles with holes above dry storage shelves at kitchen area.
  Repeat violation
  Ceiling tile missing.
  Observed ceiling tile missing above beverage cooler at kitchen entrance.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed all around kitchen and preparation area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.