TRAP KITCHEN MIAMI
3251 NW 183 ST, Miami Gardens FL 33056 · 305-723-1625
Last inspected Dec 18, 2025 · 5 visits since March 2024
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed form to operator.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade Triple Sink (Chlorine 100ppm).
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Standing water in bottom of reach-in-cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Standing water in bottom of reach-in-cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ice buildup in reach-in freezer.
Water leaking from pipe and/or faucet/handle. Observed bathroom handwashing sink pipe leaking.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sancocho (131F - Hot Holding) in the hot holding box for less than 30 minutes, operator reheated sancocho (186F - Reheating).
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. Emailed form to operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email form to operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) next to cookline, operator remade Sanitizer Bucket (Chlorine 100ppm).
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.