POW RESTAURANT
19589 NW 57 AVE, Miami Gardens FL 33055 · 770-780-9411
Last inspected Jun 11, 2026 · 7 visits since February 2024
JUN 24
JAN 25
MAY 25
JAN 26
JUN 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (122°F - Hot Holding) on shelves over the stove, for less than 4 hours as per operator. Operator reheated at 165°F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021044798 | Sep 16, 2021 | Nov 8, 2021 | $400 |
| 1--2019054015 | Oct 15, 2019 | Dec 4, 2019 | $400 |
| 1--2016001450 | Jan 7, 2016 | Feb 9, 2016 | $400 |
Inspection history
7 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed sanitizer bucket underneath of preparation table next to cleaned dishes.
Cutting board has cut marks and is no longer cleanable. Observed white single cutting board with cut marks.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking water from the open bottle, instructed operator regarding the cross contamination. Operator placed the water in the cup with lids and straw.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil with hot water of 102°F. Operator placed on the stove to reheat.
Show the remaining 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator placed in quaternary sanitation solution of 200 ppm.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wet wiping towels stored in sanitizer solution of 0 ppm. Operator add another quaternary table.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Observed hand sink full of ice cube, located in bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 approximately 6 employees with no manager certificate present.
Bowl or other container with no handle used to dispense food. Observed plastic cup inside ice machine located in bar area.
Ceiling/ceiling tile shows damage or is in disrepair. Showing water damage.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees juices in cup, multiple bottles of water in reach in double cooler shelves. Operator removed it.
Food stored on floor. Oil container. Operator properly stored it.
Hole in or other damage to wall. By exit door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside hot water of 112°F. Operator placed on top of the grilled.
No handwashing sign provided at a hand sink used by food employees. By three compartment sink in the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed dirty utensils in hand sink located at the bar station. Operator removed it.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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 commercially salmon in reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside standing water at 122°F, operator placed it on top of the stove.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on kitchen floor. Operator properly stored it.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in hit water 116 F, operator discred the water.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment take cover the next location on the side, observed bar station with hand sink, 2 compartment sink, ice machine.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in hit water 116° F, operator discred the water.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No handwashing sign provided at a hand sink used by food employees.
Single-service articles not stored inverted or protected from contamination. Observed clean bowl and plate on the cook line shell no inverted it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of preparation table.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (122°F - Hot Holding) on shelves over the stove, for less than 4 hours as per operator. Operator reheated at 165°F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside standing water at 84°F. Operator placed on top of the stove to reheat.
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.