DO BETTER!
When you spend your hard-earned money at a restaurant, you aren’t just paying for a meal, you’re paying for the peace of mind that the kitchen is clean.
You’re trusting that the food behind those doors won’t make you sick.
Below is a list of places with 30 violations or more on their food safety inspections last week.
While these locations might have avoided an immediate shutdown for roaches or rodents, racking up 30 or 40 violations isn’t a “bad day,” it’s a systemic failure.
Whether it’s raw meat contaminating ready-to-eat food or employees skipping the most basic step of washing their hands, this level of neglect is dangerous.
This is unacceptable.
**LUKA RESTAURANT
11402 NW 41ST ST.
MIAMI
INSPECTION DATE 3/18
46 VIOLATIONS FOUND
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.”
“Food in a hermetically sealed container received from an unapproved source.”
“Food/ice received from unapproved source/no invoice provided to verify source.”
“Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.”
“Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.”
“Spray hose at dish sink lower than flood rim of sink.”
“Stop Sale issued due to food originating from an unapproved source.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.”
“Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink not accessible for employee use at all times.”
“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths.”
“No probe thermometer provided to measure temperature of food products.”
“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.”
“Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.”
“Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.”
“Water treatment device has not been inspected or serviced according to manufacturer’s instructions.”
“Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.”
“Accumulation of debris inside ware washing machine and on dishwashing racks.”
“Accumulation of debris on exterior of ware washing machine.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.”
“Cutting board has cut marks and is no longer cleanable.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.”
“Employee with no hair restraint while engaging in food preparation.”
“Equipment and utensils not properly air-dried - wet nesting.”
“Equipment in poor repair.”
“Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.”
“Floor tiles missing and/or in disrepair.”
“Food stored in a prohibited area.”
“Hood filter missing from automatic fire suppression/exhaust system.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Ice scoop handle in contact with ice.”
“In-use knife/knives / utensils stored in cracks between pieces of equipment.”
“Lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Reach-in cooler /Walk in cooler interior/shelves have accumulation of soil residues.”
“Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).”
“Standing water in bottom of reach-in-cooler.”
“Wall soiled with accumulated grease, food debris, and/or dust.”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Working containers of food removed from original container not identified by common name.”
**RINCONCITO BBQ LATINO
445 E. OKEECHOBEE ROAD
HIALEAH
INSPECTION DATE 3/17
38 VIOLATIONS FOUND
“Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation”
“Handwash sink used for purposes other than handwashing. Repeat Violation”
“Proof of required state approved employee training not available for some employees.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation”
“Bowl or other container with no handle used to dispense food.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. Repeat Violation”
“Ceiling/ceiling tile shows damage or is in disrepair.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation”
“Clean utensils stored between equipment and wall.”
“Covered waste receptacle not provided in women’s bathroom. Repeat Violation”
“Cutting board has cut marks and is no longer cleanable.”
“Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area.”
“Equipment and utensils not properly air-dried - wet nesting.”
“Equipment in poor repair.”
“Exterior door has a gap at the threshold that opens to the outside.”
“Food stored on floor.”
“Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“In-use tongs stored on equipment door handle between uses.”
“In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Repeat Violation”
“In-use wet wiping cloth/towel used under cutting board. Repeat Violation”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“Missing drain plug at dumpster.”
“No Heimlich maneuver/choking sign posted.”
“No copy of latest inspection report available.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation”
“Open dumpster lid.”
“Stored food not covered.”
“Walk-in cooler/freezer shelves with rust that has pitted the surface.”
“Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation”
“Wet wiping cloth not stored in sanitizing solution between uses.”
“Working containers of food removed from original container not identified by common name.”
**JENNI’S PANADERIA SALVADORENA
204 WASHINGTON AVE.
HOMESTEAD
INSPECTION DATE 3/19
38 VIOLATIONS FOUND
“Chlorine sanitizer not at proper minimum strength for manual ware washing.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food.”
“Food placed in soiled container/equipment.”
“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.”
“Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.”
“Stop Sale issued due to food not being in a wholesome, sound condition.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.”
“Wiping cloth sanitizer solution exceeds the maximum concentration allowed.”
“Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“Handwash sink used for purposes other than handwashing.”
“No probe thermometer provided to measure temperature of food products.”
“Packaged food not labeled as specified by law.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin.”
“Bowl or other container with no handle used to dispense food.”
“Cutting board has cut marks and is no longer cleanable.”
“Employee eating in a food preparation or other restricted area.”
“Employee with no hair restraint while engaging in food preparation.”
“Equipment in poor repair.”
“In-use ice scoop stored on soiled surface between uses.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“No conspicuously located ambient air temperature thermometer in holding unit.”
“No handwashing sign provided at a hand sink used by food employees.”
“Observed Hood filters soiled with heavy grease accumulation.”
“Old food stuck to clean dishware/utensils.”
“Opened employee beverage container in a cold holding unit with food to be served to customers.”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Stored food not covered.”
“Unwashed fruits/vegetables stored with ready-to-eat food.”
“Wall soiled with accumulated grease, food debris, and/or dust.”
“Wood food-contact surface not properly sealed.”
“Working containers of food removed from original container not identified by common name.”
**QUICKIE’S BURGERS AND WINGS
18405 NW 27TH AVE.
MIAMI GARDENS
INSPECTION DATE 3/17
32 VIOLATIONS FOUND
“Container of medicine improperly stored.”
“Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.”
“Raw animal food stored over/not properly separated from ready-to-eat food.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.”
“Toxic substance/chemical improperly stored.”
“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.”
“Food-contact surface soiled with food debris, mold-like substance or slime.”
“No paper towels or mechanical hand drying device provided at handwash sink.”
“Non-pitting surface rust on food-contact equipment.”
“Buildup of food debris/soil residue on equipment door handles.”
“Ceiling/ceiling tile shows damage or is in disrepair.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.”
“Cold holding equipment not maintained in good repair.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.”
“Equipment and utensils not properly air-dried - wet nesting.”
“Floor area(s) covered with standing water.”
“Floor tiles missing and/or in disrepair.”
“Ice buildup in reach-in freezer and/or walk-in freezer.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“No copy of latest inspection report available.”
“No handwashing sign provided at a hand sink used by food employees.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.”
“Reach-in cooler interior/shelves have accumulation of soil residues.”
“Reach-in cooler shelves with rust that has pitted the surface.”
“Ripped/worn tin foil used as shelf cover.”
“Single-service articles improperly stored.”
“Standing water in bottom of reach-in-cooler.”
“Standing water in middle cooler in kitchen area.”
“Stored food not covered.”
“Wall soiled with accumulated grease, food debris, and/or dust.”
“Wet mop not stored in a manner to allow the mop to dry.”
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