MIAMI GRILL CATERING
2350 W 84 ST #8, Hialeah FL 33016 · 786.282.9956
Last inspected Aug 4, 2026 · 8 visits since January 2024
JUN 24
NOV 24
MAR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Manager reorganized products.
Raw animal food stored over or with unwashed produce. Observed tuna over unwashed fruits and vegetables.
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).
Manager or person in charge lacking proof of food manager certification. Owner Antonio Morejon.
Show the remaining 6 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jeannie Gutierrez John velazco Kenny zambrano Patricia Gutierrez. Employees were hired more than 60 days.
Clams/mussels/oysters removed from original container for long-term storage.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Manager reorganized products.
Raw animal food stored over or with unwashed produce. Observed tuna over unwashed fruits and vegetables.
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).
Manager or person in charge lacking proof of food manager certification. Owner Antonio Morejon.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jeannie Gutierrez John velazco Kenny zambrano Patricia Gutierrez. Employees were hired more than 60 days.
Clams/mussels/oysters removed from original container for long-term storage.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Mar 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed manager certification expired on July 2025.
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed manager certification expired on July 2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven has some grease buildup.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature over the preparation table at prep area.
Wet wiping cloth used to wipe tableware or carry-out containers.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not available.
No paper towels or mechanical hand drying device provided at handwash sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the upright reach in freezer at cook line observed cooked shredded beef not labeled or date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots mot inverted, stored on shelves near the oven at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed microwave interior soiled.
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe pans not inverted on storage shelves at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior with grease buildup. Observed microwave interior soiled.
Ripped/worn plastic wrap used as shelf cover torn.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer water in the 3 compartment sink 0 ppm, manager added sanitizer to bring it to 100 pom.
Raw animal food stored over or with unwashed produce. Observed chicken stored over unwashed tomatoes, in the reach in cooler located at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the black to door reach in cooler observed butter (47F - Cold Holding); salami (50 F - Cold Holding); chef stated they had the cooler door open fora long period of time while they were preparing food. Employee removed all food items from this cooler and transferred it to the other cooler located in the cook line for a rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove in at cook line observed Meatballs (87F - Hot Holding); pink sauce (127 F - Hot Holding), as per chef for less than 4 hours, employee reheating 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.
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. Provided and completed form on site.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located near the upright cooler in the cook line, microwave interior soiled.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at preparation area.
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.