SGRD LLC
10015 SW 72 ST, Miami FL 33173 · 305-439-8847
Last inspected Jan 6, 2026 · 5 visits since March 2025
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in prep area and dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
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. Observed commissary vacuum sealing cooked ribs, cooked pork, and raw chicken without HACCP plan.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed cooked pork stored inside reduced oxygen packaging, as per operator pork was cooled down before being placed inside reduced oxygen package.
Stop Sale issued due to food not being in a wholesome, sound condition. Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed cooked pork stored inside reduced oxygen packaging, as per operator pork was cooled down before being placed inside reduced oxygen package.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in prep area.
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. Observed commissary vacuum sealing cooked ribs, cooked pork, and raw chicken without HACCP plan.
Working containers of food removed from original container not identified by common name. Observed container of flour not labeled on dry storage rack. Operator labeled container.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Single-service articles improperly stored. Observed box of single service cups stored on floor. Operator picked up box.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling tile missing. Observed ceiling tile missing in dish area. Operator replaced tile.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door next to mop sink
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket. Operator properly placed mop.
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.