MICHAEL'S GENUINE FOOD & DRINK
130 NE 40 ST, Miami FL 33137 · 305.573.5550
Last inspected Aug 18, 2026 · 10 visits since February 2024
MAY 24
OCT 24
APR 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched oysters while shucking oysters in sushi bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020001420 | Dec 9, 2019 | Aug 21, 2020 | $160 |
| 1--2016056978 | Nov 30, 2016 | Jan 30, 2017 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Equipment in poor repair. Observed reach in cooler gaskets torn by coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets at raw bar area soiled and drawers across cook line. Observed reach in cooler gaskets at coffee station soiled and drawers cook line. Observed shelves rusted across three compartment sink.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws for customer self-service not individually wrapped at bar area. Employee removed.
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed raw bar; Dishwasher (Chlorine 0ppm) and kitchen Dishwasher (Chlorine 0ppm). Employee set up three compartment sink. Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish container stored over cooked shrimp container at raw bar area. Employee stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed across oven by pizza station; Observed cooked potatoes (61F - Cold Holding) at reach in cooler across pizza oven. As per chef a day prior. Observed across fryers reach in cooler; pork belly (52F - Cold Holding); cooked shrimp (64F - Cold Holding), as per chef prepared the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across oven by pizza station; raw fish (55F - Cold Holding); raw shrimp (52F - Cold Holding). As per chef prepared today less than 2 hours. Observed cooked potatoes (61F - Cold Holding) at reach in cooler across pizza oven. As per chef a day prior. Observed across fryers reach in cooler; pork belly (52F - Cold Holding); cooked shrimp (64F - Cold Holding), as per chef prepared the night before.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Employee diluted with water, Recheck; Triple Sink (Quaternary 200ppm).
Handwash sink used for purposes other than handwashing. Observed hand sink at raw bar area used as a dump sink. Observed a cleaning sponge stored inside hand sink at coffee station.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink raw bar area. Employee provided.
No soap provided at handwash sink. Observed no soap at hand sink raw bar area. Employee provided.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line and vents dusty at ware washing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean glasses stored at bar not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup container stored on top of prep table by tea station area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of dishwasher.
Equipment in poor repair. Observed reach in cooler gaskets torn by coffee station.
Floor area(s) covered with standing water. Observed standing water on kitchen floor.
Food stored on floor. Observed a container with raw fish stored on walk in cooler floor. Chef removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup in RIF by pastry.
Insect control device installed over food preparation area. Observed Insect control device installed over hand sink by salad station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets at raw bar area soiled and drawers across cook line. Observed reach in cooler gaskets at coffee station soiled and drawers cook line. Observed shelves rusted across three compartment sink.
Reach-in freezer interior has accumulation of soil residues. By pastry.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws for customer self-service not individually wrapped at bar area. Employee removed.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at kitchen.
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line, ware washing area and prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line,salad station and bakery station.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority7 Intermediate13 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves to served bread with no wash hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bare hands RTE bread to serve to customers at bread station.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bare hands RTE bread to serve to customers at bread station.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at cook line changing tasks without changing and wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 16 packages of raw tuna thawing inside reach in cooler cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); cooked lamb (52F - Cold Holding); raw tuna (51F - Cold Holding); cooked broccolini (48F - Cold Holding) across cook line, as per chef cooler open during service. Employee put ice.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container not dated at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by prep area.
Handwash sink not accessible for employee use at all times. By three compartment sink. Employee removed.
Handwash sink used for purposes other than handwashing. Observed a bowl stored inside hand sink by raw bar area. Employee removed.
No chlorine 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. By mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line, ware washing area and prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 16 packages of raw tuna thawing inside reach in cooler cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink container Above dishwasher.
Floor area(s) covered with standing water. By three compartment sink and ware washing area.
Food stored on floor. Observed containers either raw fish stored on floor by walk in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line steamer at 98°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line,salad station and bakery station.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. By bar area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 400ppm) at cook line, employee diluted with water, Recheck; Sanitizer Bucket (Quaternary 200ppm).
Wiping cloth sanitizing solution stored on the floor. By cook line. Employee removed.
Working containers of food removed from original container not identified by common name. Observed containers with flour and sugar not labeled by three compartment sink.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. Observed oranges, olives, limes and lemons not protected by contamination at the bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (101F - Hot Holding) stored in a tray by the grill for less than 30 minutes. Operator placed to reheat.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters, tuna carpaccio, ceviche and beef tartare.
No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area.
No soap provided at handwash sink.warewashing area.
Packaged food not labeled as specified by law. Observed semolina flour container with no name label. Operator placed name.
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. Observed Chello and Natalie with expired certificate.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no beard guard.
Employee with no hair restraint while engaging in food preparation. Observed employees with no hair net engaged in food preparation.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler
Time/temperature control for safety food thawed in an improper manner. Observed cobia in standing water thawing. Operator placed under running water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. Observed assorted cut (lemon,orange and cherry) fruits for cocktails stored on top of bar not protected at bar area. Operator stored properly during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400ppm). Operator add more water to reach correct concentration. Recheck Triple Sink (Quaternary 200ppm).
Raw animal food stored over or with unwashed produce. Observed raw hamburger over avocado on drawers at kitchen area. Operator relocated correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shells eggs over raw bacon inside walk in cooler. Operator relocated correctly.
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 lbs of raw tuna stored at drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding) stored at bread station. As per manager less than 3 hours. Operator stored inside reach in cooler for rapid cooling.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink at bar area.
No soap provided at handwash sink. Observed at ware washing area hand sink. Operator provided soap.
Ceiling tile missing. Observed above ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled at kitchen area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 packages of raw tuna stored at drawers. Operator discarded.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at bar area. Observed at hand sink at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan inside walk in cooler soiled.
Old labels stuck to food containers after cleaning. Observed old labels stuck in clean containers at ware washing area. Operator start to took out old labels from containers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor. Operator stored properly.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws stored on top of bar not individual wrapped. Operator stored properly during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in manner to allow to dry at mop sink. Operator stored correctly to allow mop to dry.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes then unloading clean dishes without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh cheese (46F - Cold Holding); Dairy (45F - Cold Holding); chicken (45F - Cold Holding) operator iced down all items operators temp logs show temperatures at 38-39F 3 hours prior.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Food not stored at least 6 inches off of the floor. Bins of fish on wic
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched oysters while shucking oysters in sushi bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck stored over raw pork in walk-in cooler. Manager moved raw duck to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: ham (53F - Cold Holding); mozzarella (48F - Cold Holding); cheese (46F - Cold Holding); feta cheese (45F - Cold Holding). Items in reach-in cooler across from cook line grill: turkey (48F - Cold Holding); tomatoes (47F - Cold Holding). Items in reach-in cooler across from walk-in cooler: egg (47F - Cold Holding); cheese (45F - Cold Holding). Manager stated all items placed in coolers at noon. Manager placed ice on all items to reduce temperature to 41F.
Clam/mussel/oyster tags not marked with last date served. Oyster served in bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine.
Handwash sink not accessible for employee use at all times. Hand washing sink next to ware washing area.
Handwash sink used for purposes other than handwashing. Employee using bar area hand washing sink as a dump sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 40F when calibrated. Manager calibrated thermometer to read properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in salad prep area.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in ware washing area.
Food stored on floor. Case of cooking oil on floor across from walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 98F. Mana placed container of water on stove to reheat.
Storage shelves with rust that has pitted the surface. Storage shelves in storage room next to ice machine.
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.