When you walk into a restaurant, you’re trusting more than the menu. You’re trusting that the kitchen meets basic standards that keep you safe.
Hitting 30 or more violations in a single inspection isn’t a minor slip or a busy shift gone wrong. It’s a pattern. It’s breakdown after breakdown in the most basic food safety practices.
Below is a list of restaurants that racked up 30 or more violations on a recent inspection.
When employees aren’t washing their hands, when food is stored improperly, when sanitation is ignored, those are risks that can directly impact your health.
Thirty violations or more should never be normal. It signals a kitchen that has lost control of its own standards. That’s not just disappointing, it’s unacceptable. Do better.
The places ordered shut below were allowed to re-open following an ordered cleanup and then a re-inspection.
**KEY BISCAYNE YACHT CLUB 2ND FLOOR KITCHEN
1800 HARBOR DRIVE
KEY BISCAYNE
INSPECTION DATE 4/17
31 VIOLATIONS FOUND
“Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup inside walk in cooler cooling from the previous day at 56°F. Crab chowder soup inside walking cooler from the previous day at 56°F.”
“Dish machine not sanitizing properly. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed chlorine Dishwasher machine no with o ppm chlorine solution.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no handwashing on bar area.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F - Cold Holding), crab chowder (56F - Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F - Cold Holding); grouper (46F - Cold Holding); white fish (44F - Cold Holding); Mac and cheese (42F - Cold Holding); octopus (42F - Cold Holding); French onion soup (56F - Cold Holding); conch chowder (44F - Cold Holding); crab chowder (56F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (42F - Cold Holding); liquid egg (47F - Cold Holding) second walk in cooler-butter (33F - Cold Holding); shredded cheese (42F - Cold Holding); Cuban sandwich (42F - Cold Holding); lettuce (48F - Cold Holding) mahi (42F - Cold Holding); shrimp (175F - Cooking); skirt steak (159F - Cooking); lettuce (62F - Cold Holding); cut tomato (52F - Cold Holding); pineapple pickles (52F - Cold Holding); cabbage (51F); lobster (137F - Hot Holding); garlic in oil (77F - Cold Holding); butter (69F - Cold Holding); breaded steak (42F - Cold Holding) risotto (62F - Cold Holding) on top of prep table in 3 floor.”
“Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.”
“Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.”
“Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.”
“No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.”
“Water treatment device has not been inspected or serviced according to manufacturer’s instructions. Ice machine water filter with a 2023 replacement date.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.”
“Accumulation of debris on exterior of ware washing machine. Observed top of dishwasher machine soiled with dust.”
“Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.”
“Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.”
“Clean ice scoop stored on a wall holster that was soiled.”
“Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.”
“Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.”
“Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.”
“Food stored on floor. Observed bag of flour on the kitchen area floor.”
“In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.”
“In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris.”
“No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.”
“Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.”
“Working containers of food removed from original container not identified by common name. Container with Flour no labels.”
**CALUSA RESTAURANT-BAKER’S CAY RESORT KEY LARGO
97000 S. OVERSEAS HIGHWAY
KEY LARGO
INSPECTION DATE 4/8
32 VIOLATIONS FOUND
“Dented/rusted cans present. See stop sale. Observed a dented can of tomato sauce.”
“Dish machine not sanitizing properly. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed high temperature at dishwasher was 154.7°F Operator was advised to discontinue the use of dishwasher and set up 3 compartment sink.”
“Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed bracelets and then engaged in food preparation without washing hands. Employee was coached and washed hands.”
“Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed temperature at dishwasher aching reached 154°F . Operator was advised to discontinue the use of the dishwasher until it reach 160°F-180°F. The will set up 3 compartment sink.”
“Live, small flying insects found . Observed 5 live flies flying around the storage of the sodas by the ice machine.”
“Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked octopus stored u dear raw shrimp inside the walk in cooler. Chef placed octopus on top.”
“Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 shell eggs with cracks stored inside the walk in cooler.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.”
“Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by the production area. Repeat Violation.”
“Manager or person in charge lacking proof of food manager certification. Observed Eddie Hernandez (2 months) did nit provided manger certificate.”
“No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.”
“No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office... Observed a coffee station was added to this license... They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review.”
“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. Observed a plastic container used as scoop inside the flour.”
“Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to the ice machine. Employee removed it.”
“Ceiling tile missing. Observed 1 ceiling tile missing above mop sink.. Repeat Violation.”
“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 reach in cooler across the grill at the cook line is not working properly. Ambient thermometer was at 56°F.”
“Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable across from the grill at the front line.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages on preparation tables.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee lunch bags stored above preparation tables in the kitchen.”
“Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing multiple bracelets.”
“Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting stored on shelf by production area.”
“Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease behind the grill at the cook line.”
“Ice buildup in walk-in freezer.”
“In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under green cutting board at production area.”
“No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers at the front line.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.”
“Utensils in poor condition. Observed reach in cooler door gasket torn at the cook line.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill at cook line soiled with accumulated grease.”
**DON CAMARON GRILL & MARKET
501 NW 37TH AVE
MIAMI
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 4/16
33 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.”
“Dead roaches on premises. Seafood prep area: 2 dead roaches on the floor: Back area cookline: 1 dead roach on the floor. By the large mixer nearby the walk in cooler: 1 dead roach on the floor behind the large mixer Prep table in front of the main cookline: 1 dead roach by on the table by a container without wrapped utensils. Small cook area: 1 dead fly inside the reach in cooler with bottled sodas and water bottles.”
“Live, small flying insects found. Dining room: 2 live flies landed on tables. Ceviche area, by the glass display: approximately 4 live flies on flying throughout the area and 1 on the glass display case. Seafood prep area: 4 live flies resting on the prep table and 2 live flies on the prep sink. Main kitchen: 2 live flies flying throughout the ware wash and cook line area.”
“Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.”
“Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
Objectionable odors in bathroom or other areas of the establishment. Back area by the dry goods storage container outside."
“Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Delivery, left in the kitchen: oysters (57-58F - Cold Holding), as per operator, received 30 minutes before the inspection, Operator placed inside the walk cooler, second temperature 20 minutes later, oysters (49-51F - Cooling).”
“Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.”
**CASAVANA CUBAN CUISINE
13600 SW 152ND ST.
SOUTHWEST MIAMI DADE
INSPECTION DATE 4/15
31 VIOLATIONS FOUND
“Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee began preparing coffee. No handwash.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food employee put on gloves to prepare fries no handwash. Observed food employee put on gloves and then began preparing tortillas eggs.
“Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employees at cook line.”
“Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touched soiled reach in cooler door handle. And then began preparing eggs. No handwash.”
“Food placed in soiled container/equipment. Observed flour stored in soiled container with food residue next to vegetables walk in cooler.”
“Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment not labeling products cook beef, raw beef, raw marinaded chicken at cook line all in ROP. after being removed from labeled boxes. Observed establishment temperature log not completed for January, 2026. Observed establishment not cutting the bags while putting the products to thaw at reach in cooler in the cook line.”
“Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cheese label with date mark 4/02/2026 at meat walk in cooler. “Repeat Violation.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F - Hot Holding) at cook line. As per cook for less than 2 hours. Advised cook to reheat product. Repeat Violation.”
“Employee washed hands in a sink other than an approved handwash sink. Observed handwash sink at front counter not in used.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.”
“Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used to dump coffee.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwash sink.”
“No soap provided at handwash sink. Observed at front counter handwash sink.”
“Non-pitting surface rust on food-contact equipment.”
“Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cook beef, raw beef, raw marinaded chicken at cook line all in ROP.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin when open the top soiled with mold like substance.”
“Bowl or other container with no handle used to dispense food. Observed bowl with no handle at flour bin near the walk in cooler.”
“Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles at cook line. Repeat Violation.”
“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line, and meat walk in cooler.”
“Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water stored at prep table across cook line.”
“Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelves near mop sink.”
“In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to handwash sink at cook line 67F. Advised employee to discard water.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled across cook line with old food debris.”
“No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwash sink.”
“Observed can opener rusted. Observed knife magnet rusted.”
“Soiled dry wiping cloth in use. Observed at cook line.”
“Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler under coffee machine at waitress stations.”
“Observed ice cream not covered at reach in freezer near waitress station. Observed cut tomatoes not cover at vegetables walk in cooler. Repeat Violation.”
**SUSHI CAFE
7917 NW 2ND STREET
WESTCHESTER
ORDERED SHUT 4/15
31 VIOLATIONS FOUND
“Rodent activity present as evidenced by rodent droppings found. Observed approximately 35+ rodent droppings along wall underneath sushi counter next to, behind, and in between reach in coolers in sushi bar area.”
“Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling underneath reach in cooler across from cook line.”
“Dead roaches on premises. Observed 8 dead roaches under sushi bar counter. Repeat Violation.”
“Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roaches stuck on glue trap under sushi bar.”
“Pesticide/insecticide labeled for household use only present in establishment. Observed can of household pesticide stored under shelf in sushi bar.”
“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation.”
“Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above walk in cooler.”
“Floor soiled/has accumulation of debris. Observed floor heavily soiled with old food debris inside of tile grouts and underneath cook line/fryer.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven and microwave soiled at sushi bar. Repeat Violation.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup in between fryer and grill on cook line.”
“Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of all reach in coolers heavily soiled with old food debris. Repeat Violation.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled with grease in sushi bar underneath counter and hand sink. Observed wall heavily dusted in kitchen next to hood.”
“Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade heavily soiled with old food debris across from dish area.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed pair of gloves and began to handle clean equipment and food without washing hands in between.”
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