SHAWARMA BOX MEDITERRANEAN GRILL
1717 N BAYSHORE DR 111, Miami FL 33132 · 305-377-3133
Last inspected Aug 19, 2026 · 10 visits since August 2023
AUG 24
AUG 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. One live roach on lettuce in deli case. Stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024007968 | Feb 7, 2024 | Apr 15, 2024 | $400 |
| 1--2016056983 | Dec 5, 2016 | Mar 29, 2017 | $300 |
| 1--2015047394 | Oct 28, 2015 | Dec 3, 2015 | $200 |
Inspection history
10 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Spray bottle containing toxic substance not labeled. Degreaser. Under dishwasher area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Show the remaining 4 findings ▾
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic containers rice, garbanzo, lentil soiled.
Working containers of food removed from original container not identified by common name. Observed plastic containers rice, garbanzo, lentil not labeled.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Cutting board has cut marks and is no longer cleanable.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside reach in cooler. Operator stored properly during inspection.
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.
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 paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
Spray bottle containing toxic substance not labeled. Water.
Employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer and/or walk-in freezer.cook-line area.
Ice scoop handle in contact with ice. Operator removed.
In-use ice scoop stored on soiled surface between uses. Operator removed.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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.
Handwash sink not accessible for employee use at all times. Observed to go plastic container inside hand wash sink kitchen. Also observed metal pan blocking hand wash next to three compartment sink. Operator removed during inspection.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed case of mozzarella cheese (42F - Cold Holding) stored on top prep table. Operator store inside walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Front counter pizza location.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water inside walk in cooler. Operator discard during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Aug 13, 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 ▾
Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over coleslaw salad inside walk in cooler. Operator removed during inspection.
Ceiling tile missing. Kitchen.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two Employee ate and then touched clean utensils without washing hands. Discussed with operator. Operator discussed with both employees.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects in the following areas: 6 flying insects in bar area, 4 flying insects in hall where liquor stored leading to bar area, and 2 flying insects in deli area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat bacon and sausage in reach-in cooler across from stove on cookline. Also, raw beef stored above ready to eat cheese in reach-in cooler across from triple sink. Operator removed beef in both areas to properly store.
Roach activity present as evidenced by live roaches found. Observed approximately 12 live roaches in the following areas: 6 live roaches in bar area, 3 live roaches in warewashing area, 1 live roach under prep tables, and 1 live roaches in deli case and 1 live roach on lettuce in same deli case.
Stop Sale issued due to food not being in a wholesome, sound condition. One live roach on lettuce in deli case. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding) in top of flip top reach in cooler across from dessert case. Employee stated the lid was left open for a little while. Operator removed cream cheese and placed in nearby cooler to chill. Also, Liquid eggs (46F - Cold Holding) in bottom of reach-in cooler across from dessert case. Employee stated she had eggs out for about 10 minutes. Operator discussed with employee to keep eggs in cooler after each use. Also, slice American cheese (50F - Cold Holding) in reach in cooler across from grill. Observed cheese stored above chill line of cooler. Employee removed excessive cheese and placed in bottom of reach in cooler. Also, house made tuna salad (48F - Cold Holding); house made chicken salad (47F - Cold Holding) in deli case next to hot bar. Operator stated both items were made three days ago and unsure when reach-in cooler case stopped being able to maintain temperature of 41F and below. Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line and cutting board in deli area on reach-in cooler soiled/ stained. Also, soda gun and holster soiled in bar area. Also, slicer guard and slicer blade soiled with an accumulation of dried food debris.
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/ More than 4 employees working without anyone on duty with a CFM
No soap provided at handwash sink. No soap at hand wash sink in deli area. Also, soap at front service line unable to dispense. Operator replenished soap in deli and changed out soap dispenser on front service line.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at deli station unable to dispense. Employee moved dispenser to another area to dispense.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made chicken salad and house made tuna salad prepared 3 days ago per operator not labeled.
Bowl or other container with no handle used to dispense food. Bowl used to dispense seasoning in container in prep area. Operator removed bowl from seasoning.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Deli salad case unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed large mass of ice around fan and lines in cooler.
Dead roaches on premises. Observed 2 dead roaches in bar area and 3 dead roaches in cabinets below espresso machine at service line. Operator cleaned up and discarded dead roaches.
Floor soiled/has accumulation of debris. Floor heavily soiled under equipment and shelving throughout kitchen, cookline, prep areas and bar area.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler shelving across from deli case rusted/ pitted.
Feb 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator unable to get sanitizer to dispense during this inspection. Operator called to have serviced
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in warewashing area. Also, observed 2 flying insects in bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken empanadas (60F - Cold Holding); (60F) in front display case of cafe. Operator stated the display case is not refrigerated. Discussed and distributed paperwork to operator about using time as a public health control in lieu of temperature. Also, cooked vegetables (60F - Cold Holding); cooked sausage (58F - Cold Holding) stored on bottom shelf below grill. Discussed with operator about using TPHC. Also, sliced pepper jack cheese (62F - Cold Holding); cooked sausage (60F - Cold Holding) in top of flip top reach-in cooler across from grill. Observed items stored above chill line of cooler. Operator had employee remove items and placed in bottom of reach-in cooler to chill. Also, sliced provolone cheese (45F - Cold Holding) in top of flip top reach-in cooler in deli area. Observed cheese stored above chill line of reach-in cooler. Operator had employee remove excessive cheese and place in bottom of cooler to chill
- From initial inspection : High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (0 sink and surface) operator unable to get sink and surface sanitizer to dispense. Operator called to have serviced. Operator set up triple sink using bleach temporarily until dispenser is repaired
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority7 Intermediate3 Basic
Show 18 findings ▾
Container of medicine improperly stored. Two bottles of medicine stored on top of container of flour in prep area. Operator removed meds to properly store.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator unable to get sanitizer to dispense during this inspection. Operator called to have serviced
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in warewashing area. Also, observed 2 flying insects in bar area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready to eat chicken in walk in freezer-not all products commercially packaged. Operator removed cooked chicken to properly store.
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (0 sink and surface) operator unable to get sink and surface sanitizer to dispense. Operator called to have serviced. Operator set up triple sink using bleach temporarily until dispenser is repaired
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken empanadas (60F - Cold Holding); (60F) in front display case of cafe. Operator stated the display case is not refrigerated. Discussed and distributed paperwork to operator about using time as a public health control in lieu of temperature. Also, cooked vegetables (60F - Cold Holding); cooked sausage (58F - Cold Holding) stored on bottom shelf below grill. Discussed with operator about using TPHC. Also, sliced pepper jack cheese (62F - Cold Holding); cooked sausage (60F - Cold Holding) in top of flip top reach-in cooler across from grill. Observed items stored above chill line of cooler. Operator had employee remove items and placed in bottom of reach-in cooler to chill. Also, sliced provolone cheese (45F - Cold Holding) in top of flip top reach-in cooler in deli area. Observed cheese stored above chill line of reach-in cooler. Operator had employee remove excessive cheese and place in bottom of cooler to chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked roasted chicken (112-113F - Hot Holding) in food warmer box next to pizza oven. Operator stated chicken was placed in hot box less than 30 minutes prior. Operator raised temp of hot box to heat us chicken to a minimum of 165F
Toxic substance/chemical improperly stored. Container of bleach stored next to seasonings in bottom cabinet near espresso machine. Operator removed container of bleach to properly store.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in deli area opened two days ago missing date marking. Operator date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill soiled/ stained. Also, soda gun and holster in bar area soiled. Also, blade and guard of slicer in deli area soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store large strainers. Operator removed strainers from hand wash sink
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/ No CFM present during the start of this inspection when 10-12 employees working. CFM arrived during inspection. CFM stated person in charge has been employed for about one week.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from deli case of cafe. Operator replenished paper towels.
No soap provided at handwash sink. No soap at hand wash sink across from deli case of cafe. Operator replenished soap.
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. Operator unable to provide proof of employee food safety training for most of the employees working. Operator able to supply 3. Approximately 10-12 employees working. Operator asked if he could email their certificates later when accounting is in.
Cutting board has cut marks and is no longer cleanable. Cutting board in deli area has cut marks and no longer cleanable
Food stored on floor. Multiple sealed boxes of food stored on floor in walk in freezer. Operator stated food was delivered three days prior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler in deli area soiled.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs (85F - Cold Holding) on top of prep table located near cook line area as operator less than four hours. Operator stored inside reach in cooler.
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.
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. Juan Salguiro, Layla.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container with utensil standing Water 85°f located on top of grill.
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.