ARLO WYNWOOD
2217 NW MIAMI CT, Miami FL 33127 · 786.271.9314
Last inspected Jul 24, 2026 · 7 visits since September 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked mixed potatoes and onions (98F - Cold Holding); Chef reheated cooked mixed potatoes and onions 2nd temp: (162F)
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked mixed potatoes and onions (98F - Cold Holding); Chef reheated cooked mixed potatoes and onions 2nd temp: (162F)
Handwash sink used for purposes other than handwashing. Observed a utensils in a utensil container inside handwashing sink basin at cookline.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not linked to consumer advisory on small breakfast menu. Per chef, smoked salmon is cold smoked. Establishment was able to print out a new menus containing asterisk linking consumer advisory.
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding for handwashing sink in prep station.
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. Observed two tongs on oven handles on cooking.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops touching sugar and flour in dry storage area. Also observed for inside the rice in prep area.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash station near prep table. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located on the 6th floor bar area with cut marks and no longer. Operator discarded and placed new cutting board.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
Bowl or other container with no handle used to dispense food. Observed small bowl used as a scoop inside container of granola mix near cook line. Operator removed immediately.
Food stored on floor. Observed two buckets containing cooking oil on floor near prep area. Operator removed from floor immediately.
No container installed for catching grease from hood drip tray. Observed two missing drip trays located at the back cook line. Operator reinstalled trays.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vent soiled.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No soap provided at handwash sink. Observed no soap at hand wash sink in bar. Operator restocked soap.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor in bar area. Operator removed from floor immediately and washed, rinsed, and sanitized.
Wet mop not stored in a manner to allow the mop to dry. Operator hung up mop to dry.
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.