KITCHEN LABS MIAMI LLC
31 NW 9 ST STE 117, Miami FL 33136
Last inspected Sep 10, 2026 · 1 visit since September 2026
This license isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the license lapse. Everything below belongs to this license, not to whoever may be trading here now. The history stays public because it is a public record.
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
1 visit, newest first
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef on room temperature. At 55 f person in charge please the raw beef inside the reaching cooler at a temperature of 41 and below.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
Show the remaining 10 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.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surfaces shelves throughout.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
This record follows the license, not the owner. Restaurants change hands and the license 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.
Get word the next time KITCHEN LABS MIAMI LLC is inspected — nothing sent when there's nothing to say.