AMAL
3480 MAIN HIGHWAY #100, Miami FL 33133
Last inspected Jul 29, 2026 · 6 visits since January 2024
JUN 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Pesticide/insecticide labeled for household use only present in establishment. Observed at waiter beverage/ coffee station under hand sink household fly and roach spray stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line fries (119F - Hot Holding); falafel (86F - Hot Holding). As per operator less than 2 hours. Operator placed in to cooler.
Handwash sink used for purposes other than handwashing. Observed for all hand sinks at front line used as dump sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of kitchen.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Observed at dessert prep area in containers of sugar and flour.
Floor soiled/has accumulation of debris. Observed throughout kitchen behind fixed equipment and at cook lines.
In-use tongs stored on equipment door handle between uses. Observed at ovens at cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler throughout soiled
Old labels stuck to food containers after cleaning. Observed at dish washing area drying racks. Operator began to remove.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of chickpeas and short ribs at walk in cooler. Operator removed from area and discarded.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at rear kitchen area.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed at waiter beverage/ coffee station under hand sink household fly and roach spray stored.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm);
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at front line reach in cooler, raw ground beef/lamb skewers stored over raw shrimp skewers. Chef removed and stored correctly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed at rear kitchen reach in cooler next to walk in coolers, 2 cracked raw shelled in container. Operator removed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front kitchen prep line on counter diced tomatoes (61F - Cold Holding). As per chef less than 2 hours. Chef placed into reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front cook line eggplant (91F - Hot Holding) roasted veggies (81F - Hot Holding). As per chef hot holding for less than 2 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at bar hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machines.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes stored on top shelf and counter at front line not inverted or with overhead protection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink bottles stored throughout on prep tables and shelves.
Food stored on floor. Observed at rear kitchen prep area, bag of onions stored on 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 at dry storage area in containers of flour and corn starch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front line prep table scoops stored in water of 73F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler throughout soiled.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed vacuum sealed bags of chickpeas not labeled with time.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cook line grilled chicken (119F - Hot Holding); eggplant (79F - Hot Holding). As per chef for about 1 hour. Observed at steam pot wild rice (101F - Hot Holding). As per chef for about 2 hours. Chef began to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sinks. Chef provided.
No soap provided at handwash sink. Observed at cook line hand wash sinks. Chef provided.
Bowl or other container with no handle used to dispense food. Observed throughout in containers of flour, sugar and breading.
In-use tongs stored on equipment door handle between uses. Observed tongs on cook line door handles. Chef removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dry storage area in containers of flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table a container of spoons and scoops in standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled throughout.
Single-service articles not stored inverted or protected from contamination. Observed at coffee station plastic to go plates not inverted from overhead contaminants. Chef inverted.
Working containers of food removed from original container not identified by common name. Observed at rear prep kitchen area a container of panko not labeled. Chef placed label.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 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 Dishwasher (Chlorine +200ppm). Inspector advised operator to utilize three compartment sink until technician is able to fix the machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (54F - Cold Holding); cut lettuce (50F - Cold Holding) at top reach in cooler at preparation table in kitchen area. As per operator for less than 2 hours. Operator added ice to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (78F - Hot Holding) French fries (74F - Hot Holding) in kitchen area. As per operator for two hours.
Handwash sink used for purposes other than handwashing. Observed dirty utensils in handwashing sink in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone and water bottle stored on counter at bar area.
Food stored on floor. Observed oil containers stored on the floor in dry storage area. Operator stored oil on the shelf.
Ice bucket/shovel stored on floor between uses. Observed at bar area.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F at reach in cooler at preparation table in kitchen area. Operator removed utensils.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in rear ne t to three compartment sink.
Trash receptacles not provided where needed in establishment. Observed at handwashing sink at rear preparation area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at rear prep station. Operator added quaternary to the water final solution (Quaternary 100ppm)
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 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 kitchen dish machine at 0 ppm. Chef changes sanitizer bottle new levels 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen wait shelf roasted tomatoes (125F - Hot Holding). As per chef for about 1 hour.
Handwash sink not accessible for employee use at all times. Observed at bar hand sink blocked with beverage making utensils in sink. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink.
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 in a container of herbs at front counter prep table. Chef removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line reach in cooler, 6 vacuumed sealed packages of black cod (frozen)not cut open to thaw. Chef removed from cooler to begin cutting packages open.
Equipment in poor repair. Observed reach in cooler gaskets in disrepair and torn.
In-use knife/knives stored in cracks between pieces of equipment. Observed chopping knife in between prep tables at cook line. Chef removed.
No handwashing sign provided at a hand sink used by food employees. Observed at bar sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning. Observed in containers in walk in cooler.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 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 strength at 0 ppm. Operator serviced during inspection, chlorine strength at 100 ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation of dust,above ice machine.
Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers by the ware washing area.
In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter.
No handwashing sign provided at a hand sink used by food employees. Observed in the unisex bathroom.
Utensils in poor condition. Observed handle of flour scoop broken and in disrepair.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink.
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.