HARVEY'S BBQ
31 NW 9TH ST KITCHEN 9, Miami FL 33136 · 3054394732
Last inspected Mar 25, 2026 · 4 visits since October 2023
4 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Drain cover(s) missing.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer not under the hood.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Drain cover(s) missing. Under 3 comp sink.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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.