LIL GREENHOUSE GRILL
1300 NW 3RD AVE, Miami FL 33136 · 786.277.3582
Last inspected Jul 23, 2026 · 8 visits since September 2023
FEB 25
OCT 25
FEB 26
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017060387 | Dec 1, 2017 | Mar 21, 2018 | $160 |
Inspection history
8 visits, newest first
Jul 23, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority4 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs at 51 and sauce Blend 53 f kitchen cook place the items off temperature inside of the cooler.
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 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.
Show the remaining 13 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certification expired on May 24 2026 Shania, karim, Tamika,
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. All kitchen cutting boards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Provide missing thermometers inside needed reaching coolers.
No handwashing sign provided at a hand sink used by food employees. Kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease in kitchen hood.
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen coolers.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls throughout from grease and dust.
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.
Jun 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings in room temperature on the make line.49 f cook place chicken wings inside of cooler.
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.
Handwash sink used for purposes other than handwashing. Observed buckets inside employee hand washing sink.
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.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Observed loose food debris underneath kitchen stove, fryers, and work table.
No handwashing sign provided at a hand sink used by food employees. Kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen shelves, from food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed cook line coolers soil inside.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen reach in cooler.
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.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up tech in cooler by the dishwasher: raw beef stored above cooked rib tips. Stand up reach in cooler by the cookline: raw shell eggs stored above cooked rib tips. Discussed with the operator and provided the handout for the proper storage of food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in cooler and the green cutting boards in the prep area.
No handwashing sign provided at a hand sink used by food employees. Warewash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen area: portable fans soiled.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler inside the kitchen: raw chicken stored above cooked collard greens.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the kitchen, flip top reach in coolers.
No paper towels or mechanical hand drying device provided at handwash sink.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
No handwashing sign provided at a hand sink used by food employees. By the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets throughout the establishment.
Single-service articles not stored inverted or protected from contamination. Kitchen, prep table: to-go containers not inverted.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area, ware wash area.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip-top reach in cooler in front of the cookline.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
No soap provided at handwash sink. By the three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most reach in cooler gaskets.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
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).
No paper towels or mechanical hand drying device provided at handwash sink.
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 soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
No handwashing sign provided at a hand sink used by food employees. Kitchen area.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
Soiled dry wiping cloth in use.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. Observed cutting boards stained and soiled.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Cook line.
No handwashing sign provided at a hand sink used by food employees. Kitchen handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
Soiled dry wiping cloth in use.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed Accumulation of grease underneath kitchen fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
Soiled dry wiping cloth in use.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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 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.