HELL'S KITCHEN
333 BISCAYNE BLVD WAY, Miami FL 33131 · (941) 286-0722
Last inspected Jan 8, 2026 · 7 visits since July 2023
5 inspections within 15 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
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no beard guard/restraint while engaging in food preparation.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Most employee handwashing sink in the kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Most pots and pans, not stored in a protective manner kitchen area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a cup no lid, food prep area.
Wiping cloth sanitizing solution stored on the floor.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener food debris throughout.
No probe thermometer provided to measure temperature of food products.
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.
Dishmachine has no data plate/operating specifications.
Employee with no hair restraint while engaging in food preparation most kitchen employees.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
No probe thermometer provided to measure temperature of food products.
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 received time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Most kitchen employees.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Displayed food not properly protected from contamination. Observed Containers of salt and uncovered, bar area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees.
Ice scoop handle in contact with ice. No handle.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
A return visit. The problems from the previous inspection had been dealt with.
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.