1201 NW 42 AVE, MIAMI, FL 33126
State inspectors have documented 11 high-priority violations at CANE FIRE GRILLE over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 23 violations, including 11 high-priority and 0 Emergency Orders of Closure.
Scores higher than 7% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
11 high-priority violations on the trailing-year record — above the Miami-Dade County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Clean equipment and utensils stored improperly or not air-dried.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2303405 — you can read the original documents yourself and compare.