MIRAZUR RESTAURANT
1890 S OCEAN DR, Hallandale Beach FL 33009 · 305-203-9298
Last inspected Jun 5, 2026 · 6 visits since December 2024
DEC 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Shelf above stove- Cheese (70F - Cold Holding) 2) Salad Station- Sliced Cheese (41-49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Chef moved to lower reach in to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044721 | May 15, 2025 | Oct 22, 2025 | $200 |
Inspection history
6 visits, newest first
Jun 5, 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
What the inspector wrote — 1 finding
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees on duty, 2 line cooks, 1 dishwasher, 1 server.
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees on duty, 2 line cooks, 1 dishwasher, 1 server.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for holding crepe batter under time control. Operator was supplied a planning form.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature machine will not reach 160°F.
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 reduced oxygen packaged tuna, clearly labeled KEEP FROZEN, still in package, thawing. Operator states less than two hours. Operator removed from package.
Current Hotel and Restaurant license not displayed. No DBPR HOTEL AND RESTAURANT license available.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Cooked beef tongue per operator not packaged immediately after cooking. Cooked tongue vacuum packed cold. See stop sale
Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank tea and proceeded to handle a clean container and handled a clean knife and cutting board without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per operator Raw Salmon and raw Tuna not held frozen before packaging. See Stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened Ziplock bag of raw meatballs stored above opened ziplock bags of cherries and potatoes pastries in Valpro double doors reach in freezer. Manager inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw Chicken stored above container of cooked Pasta in Double drawers under Flat top/ Grill in cook line. Chef inverted.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 1) Per operator Raw Salmon and raw Tuna not held frozen before packaging. See Stop sale 2) Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Cooked beef tongue per operator not package immediately after cooking. Cooked tongue vacuum sealed cold. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Shelf above stove- Cheese (70F - Cold Holding) 2) Salad Station- Sliced Cheese (41-49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Chef moved to lower reach in to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator posted during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Case of oil stored on floor next to walk in cooler. Chef elevated.
Employee eating in a food preparation or other restricted area. Employee drinking hot tea in food preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on shelf next to clean plate on rack next to dishwashing machine. Employee removed during inspection.
Employee with no hair restraint while engaging in food preparation.
May 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw salmon in double doors reach in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature without a HACCP plan approved by the Division of Hotels and Restaurants.. Reduced Oxygen Packaging of raw salmon in double doors reach in freezer.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked chicken labeled but not time marked. Chef time marked during inspection.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw salmon in double doors reach in freezer.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked chicken in double drawers under grill in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature without a HACCP plan approved by the Division of Hotels and Restaurants.. Reduced Oxygen Packaging of raw salmon in double doors reach in freezer.
Spray bottle containing toxic substance not labeled. Chef labeled glass cleaner spray bottle during inspection.
Containers of oils stored on floor front of ice machine. Chef elevated.
Employee personal phone stored on food prep table next to cutting board and clean knife and bowl on prep table next to wall in cook line. Employee removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked chicken labeled but not time marked. Chef time marked during inspection.
Dec 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees.
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.