1200 NW 22ND ST UNIT 100, MIAMI, FL 33142
State inspectors have documented 3 high-priority violations at HOMETOWN BARBECUE over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 19 violations, including 3 high-priority and 1 Emergency Order of Closure.
Scores higher than 22% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
3 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.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
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.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
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.
Clean equipment and utensils stored improperly or not air-dried.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
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.
Missing or expired food manager certification, or employee food-safety training not documented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
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.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
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.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
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.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 1 of the 2 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. 2336337 — you can read the original documents yourself and compare.