Choosing a place to eat requires more than just picking a meal; it’s an act of trust that the establishment is upholding the safety standards required by law.
When an inspection reveals 30, 40, or even 46 violations, it isn’t just a “bad day.” It is a systemic failure of the most fundamental safety protocols.
Below are the establishments that recorded 30 or more violations during a single visit last week.
These aren’t just technicalities. When handwashing is skipped, food temperatures are ignored, and basic sanitation falls by the wayside, the health of the public is put at risk. A kitchen that hits these numbers has clearly lost its grip on quality control.
Reaching the “Dirty 30” should never be part of doing business. It is a total collapse of standards that is simply unacceptable. Our community deserves better.
**THE BARBEQUE STOP COMPANY
1400 NW 23RD ST.
MIAMI
INSPECTION DATE 4/21
46 VIOLATIONS FOUND
FOLLOW-UP INSPECTION 4/22 (28 VIOLATIONS FOUND)
FOLLOW-UP INSPECTION 4/23 (12 VIOLATIONS FOUND)
“Live, small flying insects found Observed approximately 2 flying insects landing on kitchen shelf in front of stove at kitchen area. Also observed approximately 4flying insects flying all around kitchen area.”
“Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored on over of unwashed peppers inside reach in cooler at kitchen area.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Red beans paste (54F - Cold Holding); red beans soup (56F - Cold Holding); cooked pepper and onions (58F - Cold Holding); Cheese (58F - Cold Holding); Cheese (50F - Cold Holding) inside reach in cooler at kitchen area. As per chef for less than 2 hours. Also observed Cheese (53F - Cold Holding); Raw Chicken (47F- Cold Holding); Raw pork chops (55F - Cold Holding); Sausage (47F - Cold Holding) inside reach in cooler at front counter. As per operator for less than 4 hours.”
“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 manager certification expired.”
“Handwash sink used for purposes other than handwashing. Observed metal cleaning scrubber inside hand wash sink at kitchen area.”
“No handwash sink for employees. Observed no hand wash sink at front counter.”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel on hand wash sink at kitchen area and men’s bathroom.”
“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.”
“No soap provided at handwash sink. Observed no soap on hand wash sink at kitchen area and men’s bathroom.”
“Raw/undercooked animal food offered and establishment has no written consumer advisory.”
“Required employee training expired for all employees.”
“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men’s and women’s bathroom. Repeat Violation”
“Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside sugar container and flour container on top of preparation table at kitchen area.”
“Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle is grease accumulation at kitchen area.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around kitchen area.”
“Ceiling tile missing. Observed several ceiling tiles missing at kitchen area.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles all around kitchen area.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ventilation covered soiled at kitchen area. Repeat Violation”
“Cold holding equipment not maintained in good repair. Observed reach in cooler with an internal temperature of 58 at kitchen area.”
“Current Hotel and Restaurant license not displayed.”
“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal food stored on top of preparation table at kitchen area. Also observed employee back pack stored on top of reach in freezer at front counter.”
“Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside clean pot under preparation table next to 3 compartment sink at kitchen area.”
“Exterior door has a gap at the threshold that opens to the outside. Observed gap door next to second floor storage stairs.”
“Floor soiled/has accumulation of debris. Observed trash and food debris on the ground all around property.”
“Food stored on floor. Observed 2 water bottles cases stored on the floor at second floor storage entrance. Also observed 1 water bottles cases stored on the floor at front container.”
“Hole in or other damage to wall. Observed hole on the wall behind television at front counter.”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer next to back door.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to storage stairs.”
“Lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers. Observed at kitchen area.”
“No Heimlich maneuver/choking sign posted.”
“No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at front counter area.”
“No container installed for catching grease from hood drip tray. Observed at kitchen area.”
“No copy of latest inspection report available.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler at kitchen area and front counter area. Repeat Violation”
“Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed at ventilation fan on the wall at kitchen area.”
“Outer openings not protected with self-closing doors.”
“Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust accumulation at kitchen area.”
“Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored upright inside container at preparation table next to 3 compartment sink at kitchen area.”
“Standing water in bottom of reach-in-cooler. Observed inside reach in cooler at kitchen area.”
“Stored food not covered. Observed margarine container no covered inside reach in cooler at front counter. Also observed sugar container no covered inside reach inside shelf on preparation table in front of stove at kitchen area.”
“Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature inside container on preparation table at kitchen area.”
“Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. Observed all around kitchen area.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease accumulation all around kitchen area.”
“Working containers of food removed from original container not identified by common name. Observed sugar containers not identified on top of preparation table at kitchen area and next to coffee machine at front counter. Repeat Violation”
“Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Observed a 20 lbs propane tank under three compartment sink at kitchen area.”
**CRAFTY CRAB CAJUN SEAFOOD
15922 BISCAYNE BLVD.
NORTH MIAMI BEACH
INSPECTION DATE 4/20
40 VIOLATIONS FOUND
FOLLOW-UP INSPECTION 4/21 (31 VIOLATIONS FOUND)
“Container of medicine improperly stored. Observed prescription medication stored on prep table next to plastic wrap in back prep area.”
“Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server enter kitchen and begin to scoop rice for takeout order without first washing hands. Repeat Violation”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves then begin preparing customer order without first washing hands.”
“Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in triple sink rubbed hands for less than 10 seconds. Observed second employee rubbing hands for less than 10 seconds while washing hands.”
“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 grab glove off of floor and continue to put on gloves then continue preparing food without washing hands.”
“Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then go to cook line and began preparing customer order without washing hands.”
“Employee washed hands with no soap. Observed employee wash hands in triple sink without soap. Observed second employee wash hands without soap.”
“Raw animal food stored over or with unwashed produce. Observed raw oysters stored on top of bag of unwashed potatoes inside walk in cooler.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over cooked lobster inside sliding reach in cooler across from cook line. Observed raw whole duck stored over cooked chicken wings inside walk in cooler. Repeat Violation”
“Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty dish into trash can then grab food to serve to customer without washing hands.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (50F - Cold Holding) on cart in kitchen near cook line. Observed garlic butter (50F - Cold Holding); sour cream (51F - Cold Holding) at cook line. Repeat Violation”
“Toxic substance/chemical improperly stored. Observed grill cleaner stored on table next to ice buckets.”
“Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not maintained in chronological order from last date served. Repeat Violation”
“Clam/mussel/oyster tags not marked with last date served. Observed all oyster tags not marked with last date served.”
“Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back prep area.”
“Handwash sink used for purposes other than handwashing. Observed bucket and scrubbers stored inside hand sink in wait station and next to fryers. Observed squeeze bottles stored inside hand sink at bar. Repeat Violation”
“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station. Repeat Violation”
“No probe thermometer provided to measure temperature of food products. Repeat Violation”
“No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed no tag for raw oysters stored inside walk in cooler.”
“Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in front of walk in cooler.”
“Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta stored inside walk in cooler not date marked. Repeat Violation”
“Required employee training expired for some employees.”
“Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside raw calamari in reach in cooler across from cook line.”
“Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.”
“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas. Throughout kitchen.”
“Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.”
“Clams/mussels/oysters removed from original container for long-term storage. Observed raw oysters removed from original container stored inside walk in cooler.”
“Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted on table next to ice machine.”
“Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelf inside walk in cooler. Repeat Violation”
“Food stored on floor. Observed multiple boxes of various foods stored on floor inside walk in freezer. Repeat Violation”
“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.”
“In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of sugar with handle in contact with sugar.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.”
“Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Red Bull stored inside reach in cooler with food items across cook line. Repeat Violation”
“Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across cook line. Repeat Violation”
“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation”
“Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed all reach in cooler shelves soiled.”
“Wall soiled with accumulated grease, food debris, and/or dust. Observed all walls soiled in kitchen area. Repeat Violation”
“Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket.”
Copyright 2026 by WPLG Local10.com - All rights reserved.
