VERSAILLES REST
3555 SW 8 ST, Miami FL 33135
Last inspected Aug 13, 2026 · 12 visits since November 2023
JUN 25
SEP 25
NOV 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast pork in hot box at 119 f Corrective action taken, was reheat to 165 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority3 Intermediate16 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen staff working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. All kitchen walk in cooler door handles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous of employee cell phones on kitchen work table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen staff wearing watches during food preparation.
Floor soiled/has accumulation of debris. Observed solid kitchen floor underneath all kitchen equipment and work tables, oven, stove top, three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust food debris on top of kitchen shelves throughout kitchen area, (top priority)observed buildup of old grease buildup around Hood suppression system kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in coolers, with soil residues.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Most kitchen sanitizing buckets.
Soiled dry wiping cloth in use. Observed dirty, wiping cloth in sandwich maker station. Didn't have.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease buildup on kitchen wall, grill area, and stove area, clean where is needed.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority5 Intermediate16 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen food preparation workers.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen waitress working with food.
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Most kitchen waitress working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener with heavy food debris throughout.
No paper towels or mechanical hand drying device provided at handwash sink. Next to hot line.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Pantry cutting board.
Employee eating while preparing food. Observed waitress, eating in food preparation area, pantry
Floor soiled/has accumulation of debris. Observed food debris underneath steam table line, food preparation area.
In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knife stock between three compartment sink and kitchen wall.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed most kitchen ovens with accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves with heavy grease buildup.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Stored food not covered. Observed most cooked foods inside walk in not covered.
Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thawed in standing water food preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls cooking line with heavy grease stain.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above rice. Operator moved the raw shell eggs to a bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink.
Cutting board has cut marks and is no longer cleanable. Most cutting boards.
Food stored on floor. Outside walk in freezer: uncovered pans of yuca stored on the floor underneath shelves
In-use tongs stored on equipment door handle between uses. Font cookline.
Interior of oven has accumulation of black substance/grease/food debris. By the cookline.
Stored food not covered. Outside walk in freezer: pans of yuca not covered.
Walk -in cooler interior/shelves have accumulation of soil residues.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. All kitchen walk in cooler door handle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Employee eating while preparing food. Observed Employee eating in food preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employees wearing watches, while working with food.
In-use utensil stored in sanitizer between uses.
Wall soiled with accumulated grease, food debris, and/or dust.observed mold like substance on wall behind dishwasher machine.
Jun 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Observed most Cook foods inside walk-in coolers, not covered.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen workers wearing watches while Repairing food.
Equipment in poor repair. Food, catcher utensils.
Floor soiled/has accumulation of debris. Observed Food debris throughout cook line.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Cooked line microwave solid inside throughout.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Encrusted food debris to our kitchen shelves throughout.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses. Food preparation, area and kitchen area
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stand up reach in cooler in front of the main cookline: raw chicken stored above raw beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: can open per blade soiled.
Handwash sink not accessible for employee use at all times. Prep kitchen, by the walk in cooler: mixer stored inside the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. By the main cook line.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Microwave in front of the cookline.
Clean knives and spatulas stored between equipment and wall throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler by the main cook line, cutting board
Ice buildup in walk-in cooler #1, ice on the unit.
In-use wet wiping cloth/towel used under cutting board in the prep kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In front of the main cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler #1: fan covers soiled
Walk-in cooler on shelves have accumulation of soil residues. Most reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Warewash area: black walls by the dishwasher.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cooks touching drily pots and then engaging in food preparation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast pork in hot box at 119 f Corrective action taken, was reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
Handwash sink used for purposes other than handwashing. Observed wet Wiping cloths inside most kitchen hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Most Handwashing station.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Cooking area food debris.
Food not stored at least 6 inches off of the floor. Boxes of orange on floor, Dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
Soiled dry wiping cloth in use.
Stored food not covered. Most cooked foods inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled throughout.
Probe thermometer not used to ensure proper food temperatures. Observed no cook checking food temperature at time of visit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry while working with food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Clean all kitchen ovens inside accumulation of food grease buildup.
Soiled dry wiping cloth in use. Most kitchen employees.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen area.
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded.
0 High priority3 Intermediate15 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled throughout.
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.
Probe thermometer not used to ensure proper food temperatures. Observed no cook checking food temperature at time of visit.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry while working with food.
Floors not maintained smooth and durable. around kitchen kettles.
In-use tongs stored on equipment door handle between uses. Cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Clean all kitchen ovens inside accumulation of food grease buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen line soiled throughout.
Soiled dry wiping cloth in use. Most kitchen employees.
Stored food not covered. Observed most cooked foods inside walk in cooler not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed damage floor around kitchen kettles.
Wall soiled with accumulated grease, food debris, and/or dust. Clean walls cooking area and kitchen walls where needed.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen area.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate13 Basic
Show 17 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Handwash sink not accessible for employee use at all times. Garbage can blocking employee handwashing sink, pantry area.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. All walk in cooler Door handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dusty ceiling tiles kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observe accumulation of rice on floor, dry storage location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood dishwasher equipment, walk in cooler Shelves soiled throughout.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Soiled dry wiping cloth in use.
Stored food not covered. Fresh juices Pantry area, most cooked food not covered inside Both walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed food spills throughout.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
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.