MAGIC GRILL
7795 W FLAGLER STREET #67, Miami FL 33144 · 305.266.5245
Last inspected Oct 6, 2025 · 8 visits since December 2023
MAR 24
JUL 24
JAN 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach near the back exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025056537 | Jul 30, 2025 | Nov 3, 2025 | — |
| 1--2025035408 | Jan 9, 2025 | May 27, 2025 | $200 |
Inspection history
8 visits, newest first
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food And beverages to customers with an expired license.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Show the remaining 5 findings ▾
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris, underneath the kitchen stove and oven.
Ice buildup in reach-in freezer, located at preparation kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood systems soiled.
Reach-in cooler interior, and standing reach in freezer have accumulation of soil residues.
Jul 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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 walk in cooler running at 62 F.
Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn.
Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler.
Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line.
Wall soiled with accumulated grease, food debris, throughout the preparation kitchen.
Jul 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate10 Basic
Show 15 findings ▾
Live rodent present. Observed one live rodent hiding between the wall and the white standing reach-in freezer located in the preparation kitchen.
Roach activity present as evidenced by live roaches found. Observed one live roach near the back exit door.
Rodent activity present as evidenced by rodent droppings found. Observed approximately eight or more rodent droppings in the space between the wall and the white standing reach-in freezer within the preparation kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked fried rice (63F - Cold Holding); cooked noodles (50F - Cold Holding); cooked breaded chicken (60F - Cold Holding); raw chicken wings (60F - Cold Holding) stored in walk in cooler. As per operator food was prepared 24 hours before the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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 walk in cooler running at 62 F.
Dead roaches on premises. Observed one dead roach underneath the preparation table near the ice machine.
Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn.
Floor soiled/has accumulation of debris. Observed heavy soil accumulation on the floor underneath the kitchen stove, fryers, and the walk-in cooler.
Hole in or other damage to wall. Observed a hole in the wall near the hand sink located in the preparation kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 1 door reach in cooler gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed one single door reach in cooler with a soiled interior, and two double door reach in coolers with heavily soiled interiors, all located on the cooking line.
Wall soiled with accumulated grease, food debris, throughout the preparation kitchen.
Jan 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority5 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding).
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process.
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. Observed no kit or form. Inspector provided form via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use.
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. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed.
Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Bathroom facility in disrepair. Observed urinal in disrepair in bathroom.
Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment.
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 reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding).
Equipment in poor repair. Observed lid on rice bin broken.
Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance.
Hole in or other damage to wall. Observed wall in disrepair next to storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority5 Intermediate17 Basic
Show 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). As per operator, food is moved from walk in cooler to reach in when they first arrive; 2 hours prior to inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding).
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process.
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. Observed no kit or form. Inspector provided form via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use.
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. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed.
Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Bathroom facility in disrepair. Observed urinal in disrepair in bathroom.
Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment.
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 reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding).
Equipment in poor repair. Observed lid on rice bin broken.
Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance.
Hole in or other damage to wall. Observed wall in disrepair next to storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across wok station.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen.
Marked exit/path to marked exit blocked. For reporting purposes only.
Jul 24, 2024Inspection 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 or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked ham stored inside the walk in cooler. Employee removed items and placed them correctly.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods.
Interior of microwave has accumulation of grease and food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Observed walk-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the establishment.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed a plastic container with all kind of medicines stored inside standing reach in cooler, located near the cooking line. Discussed and coached employees in proper methods. Employee removed medicines, and placed them correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (103F - Hot Holding) stored on top of preparation table. As per employee prepared 2 hours before the inspection. Employee reheated item, cooked chicken (169F - Reheating).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored inside reach in cooler, prepared for more than 2 day without the proper date mark.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled, located at preparation area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area. Discussed and coached employee.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at preparation area.
Observed Reach-in cooler interior have accumulation of soil residues, located at cooking line.
Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 10/01/23.
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. Chlorine.
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. Discussed with the operator and provided the form.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gladys, food handlers card expired 7/30/22.
Food not stored at least 6 inches off of the floor. Walk in cooler: bus tub with marinated chicken stored on the floor.
Ice buildup in reach-in freezer chest reach in freezer by the storage area.
Observed the urinal not flushing/functioning properly.
Single-service articles not stored inverted or protected from contamination. Front counter: to-go containers not inverted, nearby the rice cooker.
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.