DUB N GRUB
18400 NW 2ND AVE SUITE 2, Miami Gardens FL 33169 · 786-403-9850
Last inspected Mar 19, 2026 · 9 visits since August 2023
MAY 24
AUG 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Discussed and emailed form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025010936 | Feb 14, 2025 | Aug 7, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed tomato sauce dented.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon over cooked mushroom located front counter area. Manager reorganized products.
Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Show the remaining 3 findings ▾
Current Hotel and Restaurant license not displayed.
Food-contact surface not smooth and easily cleanable. Prep table rusted located kitchen..
In-use wet wiping cloth/towel used under cutting board.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed items in the reach in cooler prepared 3 days ago as per operator, rice, jerk mushroom, pasta, quinoa and veggie beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quinoa (113F - Hot Holding) stored on top of the stove, as per operator cooked less than 4 hours ago. Advised operator to reheat.
Equipment in poor repair. Observed gaskets torn in the kitchen flip top reach in cooler.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the front counter reach in cooler.
Plumbing system in disrepair. Observed faucet leaking from the front counter handwashing sink.
Feb 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Establishment operating with no power without notifying the division.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mushrooms and beans (131F - Hot Holding); chickpeas (133F - Hot Holding) on the steam table for less than 1 hour, as per operator discarded items. Operator has no means to reheat food item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed mushrooms (71F - Cold Holding); rice and peas (49F - Cold Holding); cooked pasta (61F - Cold Holding) in the reach in cooler for less than 1 hour, as per operator. Reach in coolers are unable to hold proper temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mushrooms and beans (131F - Hot Holding); chickpeas (133F - Hot Holding) on the steam table for less than 1 hour, as per operator discarded items. Operator has no means to reheat food item.
No hot running water at three-compartment sink. Observed hot running water at 79F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 79F.
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 establishment with no power.
No hot running water at mop sink. Observed hot running water at 79F.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Observed employee preparing food at the front counter, exposed to customers with no protection.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator brought new roll.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and sanitizer in the same compartment. Educated and operator set up 3 compartment sink properly.
Exterior door has a gap at the threshold that opens to the outside.
Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed middle compartment with soap and sanitizer mixed together. Educated and operator set up properly.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic bowl used as a scoop with no handle at the rice, operator placed new scoop with handle.
Exterior door has a gap at the threshold that opens to the outside. Back of the kitchen.
Food stored on floor. Observed cooking oil stored on the floor at the front counter. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at deep reach in freezer soiled. Observed shelves soiled in the kitchen, by the prep table.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of steam table, operator stored properly.
Single-service articles not stored inverted or protected from contamination. Observed single service items on top of steam table not inverted. Operator stored properly.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Observed gaskets torn at reach in cooler at the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of the oven inside the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood with accumulated of grease.
Observed reach-in cooler shelves have accumulation of soil residues at the front counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm), stored at the front counter, operator remade Sanitizer Bucket (Chlorine 100ppm)
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Observed ice buildup in deep reach-in freezer. In the kitchen.
Observed sauce stand up reach-in cooler shelves with rust that has pitted the surface.
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded.
0 High priority7 Intermediate14 Basic
Show 21 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Kitchen: bleach mixed and soap for sanitizing tables. Employee prepared during the inspection. Discussed with the operator and discussed the solution. Operator prepared chlorine solution.
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. Discussed and emailed form.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator Mary has been hired for more than 60 days.
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.emailed form.
Observed no paper towels or mechanical hand drying device provided at handwash sink in the back kitchen.
Unnecessary persons in the food preparation, food storage, or warewashing area. Observed operator holding a infant baby in the prep area, and front counter.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense flour and rice stored in the bins in the back dry storage area.
Drain cover(s) missing at the mop sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with a dangling bracelet while prepping food.
In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit. Observed knives, tongs, and spatulas in dirty water. Discussed with the operator, operator discarded the water and placed clean
No handwashing sign provided at a hand sink used by food employees. Front counter.
No suitable facilities provided to store employee clothing and other possessions. Observed purse in the back dry storage room on top of cans of sauces. Advised operator to buy container with employee only label.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with heavy grease. Observed reach in cooler in the kitchen with soiled gaskets.
Observed back dry storage area and front counter not maintained clean and organized.
Observed ice buildup in deep reach-in freezer. In the kitchen.
Observed in-use wet wiping cloth/towel used under green cutting board.
Observed sauce stand up reach-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the mop bucket next to the mop sink.
Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen: bleach mixed and soap for sanitizing tables. Employee prepared during the inspection. Discussed with the operator and discussed the solution. Operator prepared chlorine solution.
Working containers of food removed from original container not identified by common name. Observed containers of seasoning with no name label and multiple bottles of different oils with no name label.
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.