107 STEAK & BAR
3285 NW 107 AVE, Miami FL 33172 · 786.272.7250
Last inspected Mar 24, 2026 · 8 visits since January 2024
MAY 24
NOV 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several egg raw shell eggs over beef at walk-in cooler unit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at bar area machine, instructed staff to use main dishwasher or 3 compartment sink in the meantime. staff provided new sanitizer retested at 100ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing.
Cutting board has cut marks and is no longer cleanable. Observed some prep tables cutting board with marks not longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed two employees at kitchen engaged in food prep and not hair restraint.
Show the remaining 2 findings ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at bar area at 0ppm
Working containers of food removed from original container not identified by common name. Observed container with sugar and flour not labeled, staff labeled it.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area 0ppm, staff replaced sanitizer solution, primed machine retested at 50ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several egg raw shell eggs over beef at walk-in cooler unit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several egg cartons stored over kitchen preparation table, as per staff for less than two hours, staff relocated eggs to walk-in cooler for rapid cooling.
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. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
Food-contact surface soiled with food debris, mold-like substance or slime. On can opener blade heavily soiled at kitchen preparation table. Observed soiled cutting boards at several preparation tables..
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return over dishwasher area dusted/soiled.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach-in cooler gaskets soiled at kitchen preparation table line.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over freshly squeezed orange juice, staff relocated the juice to another cooler.
Handwash sink used for purposes other than handwashing. Observed steel scrub and towels stored inside handwashing sink by ovens at cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink by coffee station and not hot water available, instructed staff to wash hand in another handwashing sink.
Food stored on floor. Observed boxes of frozen squid stored in the Walk-on freezer floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed double oven interior soiled at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket re-tested at 400ppm.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher sanitizer machine at bar area at 0ppm. Manager change chlorine solution, retest machine at 100 ppm.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed strawberries at walking cooler. Staff moved the raw shell eggs to bottom rack
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicing machine with accumulated old food residue on blade and other parts at kitchen preparation table.
Handwash sink used for purposes other than handwashing. Observed ice buckets stored inside handwashing sink bar area. Manager moved buckets to prep sink.
Manager or person in charge lacking proof of food manager certification. Observed shirt manager and not proof of food manager certificate.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than four employees engaged in food handling/preparation and not food manager present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles, AC vents and Return all throughout kitchen preparation area and ware washing area as well.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area.
May 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly.
Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected.
Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area.
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority8 Intermediate9 Basic
Show 22 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Missing chlorine sanitizer at the bar dishwasher. Employee restocked the sanitizer, but still the machine is not working properly..
Food preparation table has soil/old food residue. Observed at kitchen area by pre line.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishmachine at the bar with chlorine sanitizer 0 ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon in the way customers ask for.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fish (45 F - Cold Holding); shrimp (46 F - Cold Holding); salmon (46 F - Cold Holding) inside reach in cooler ( as per employee for less than 4 hrs). Employee place ice underneath.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed 3 ambient thermometers not working properly.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible/ not operational for employee use at all times. Observed one hand sink at the bar completely disconnected.
Handwash sink used for purposes other than handwashing. Observed bar hand sink used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS bar area next to dishwasher.
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. Observed ROP machine inside kitchen area, chef state is use to pack meat products. Machine was packed and moved to the storage. As per chef, the ROP machine will not be used unless HACCP procedure be approved by the Division.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice not marked in kitchen prep table RIC.
Spray bottle containing toxic substance not labeled. Observed at bar area. Employee labels it.
Can opener blade not readily removable for cleaning or replacement. Staff washed the can opener.
Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag by coffee machine station bar area. Employee removed it.
Ice bucket/shovel stored on floor between uses. Observed at bar area. Employee removed the bucket off the floor.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS bar area next to dishwasher.
Old labels stuck to food containers after cleaning. Observed at storage rack by kitchen entrance hall. Employee removed label
Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped straws at bar counter top. Employee moved the straws to behind the counter.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed in kitchen area. Employee refill container with 200 ppm.
walk-in cooler shelves with rust that has pitted the surface.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil can opener blade.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table inside kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled black microwave interior on shelf inside kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers by soda machine.
Water leaking from pipe and/or faucet/handle. Observed leaking at hand wash sink by Walk in cooler inside kitchen.
Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.