THE KNIFE STEAK HOUSE
1455 1455 NW 107 AVE · DORAL · Dade County · FL 33172
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishwasher machine 0ppm. While conducting inspection technician repair the machine , tested at 100 ppm **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut fruits and cut vegetables. Staff moved the raw shell eggs to bottom rack. Observed raw chicken over raw meat and raw pork at Meat Walk-in cooler. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F – Cold Holding); coleslaw (45F – Cold Holding); rice moro (47F – Cold Holding); ceviche (46F – Cold Holding); potato salad (45F – Cold Holding); lentil soup (46F – Cold Holding); Russian salad (46F – Cold Holding); chicken salad (46F – Cold Holding); cooked vegetables (46F – Cold Holding); empanada beef filling (58F – Cold Holding); cooked beef (53F – Cold Holding); blue cheese (47F – Cold Holding); feta cheese (46F – Cold Holding); cut tomatoes (46F – Cold Holding); sliced ham (47F – Cold Holding); cooked beef matahambre (47F – Cold Holding); Swiss cheese (47F – Cold Holding); cut lettuce (46F – Cold Holding); cooked chicken (53F – Cooling); chef salad (canned tuna and vegetables) (46F – Cold Holding); cooked mushrooms (46F – Cold Holding); cook eggplant (46F – Cold Holding); MEAT WALK IN COOLER: raw beef (46F – Cold Holding); raw beef coulotte (46F – Cold Holding); raw chicken (47F – Cold Holding); raw por spare ribs (47F); raw lamb (47F – Cold Holding); raw pork Boston butt (48F – Cold Holding); raw chicken leg meat (47F – Cold Holding); mozzarella cheese blocks (47F – Cold Holding); whole raw pig (47F – Cold Holding); sausage parillera (47F – Cold Holding); blood sausage (47F – Cold Holding); pork sausage (47F – Cold Holding); raw tripe (45F – Cold Holding); beef sirloin (47F – Cold Holding) as per staff from previous day and some from the 23rd and 24th of current month **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F – Cold Holding); coleslaw (45F – Cold Holding); rice moro (47F – Cold Holding); ceviche (46F – Cold Holding); potato salad (45F – Cold Holding); lentil soup (46F – Cold Holding); Russian salad (46F – Cold Holding); chicken salad (46F – Cold Holding); cooked vegetables (46F – Cold Holding); empanada beef filling (58F – Cold Holding); cooked beef (53F – Cold Holding); blue cheese (47F – Cold Holding); feta cheese (46F – Cold Holding); cut tomatoes (46F – Cold Holding); sliced ham (47F – Cold Holding); cooked beef matahambre (47F – Cold Holding); Swiss cheese (47F – Cold Holding); cut lettuce (46F – Cold Holding); chef salad (canned tuna and vegetables) (46F – Cold Holding); cooked mushrooms (46F – Cold Holding); cook eggplant (46F – Cold Holding); MEAT WALK IN COOLER: raw beef (46F – Cold Holding); raw beef coulotte (46F – Cold Holding); raw chicken (47F – Cold Holding); raw por spare ribs (47F); raw lamb (47F – Cold Holding); raw pork Boston butt (48F – Cold Holding); raw chicken leg meat (47F – Cold Holding); mozzarella cheese blocks (47F – Cold Holding); whole raw pig (47F – Cold Holding); sausage parillera (47F – Cold Holding); blood sausage (47F – Cold Holding); pork sausage (47F – Cold Holding); raw tripe (45F – Cold Holding); beef sirloin (47F – Cold Holding)as per staff from previous day and some from the 23rd and 24th of current month. **Warning**
Intermediate 1
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by grill station. **Warning**
Basic 17
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed both handles at walk in cooler units with food debris/soil residues. **Warning**
36-36-4Basic – Ceiling tile missing. Observed tile missing over preparation area at cooking line above reach in cooler. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation areas and ware washing. **Warning**
14-74-7Basic – 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. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed at preparation tables at different counters of the kitchen and cooking area. **Warning**
14-11-5Basic – Equipment in poor repair. Observed doors in poor repair at both walk in coolers. **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Observed at ware washing area and behind the equipments in that area. **Warning**
36-12-4Basic – Floors not constructed to be easily cleanable. Observed heavily pitted floor at cooking line. **Warning**
36-24-5Basic – Hole in or other damage to wall. Observed exposed studs and sheetrock missing at wall next to reach in cooler wall. **Warning**
36-68-5Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer at pastries preparation area and unit at ware washing area as well. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units. **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at unit by cook line. **Warning**
24-11-4Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at 3 compartment sink area. **Warning**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on September 18, 2026 12:33 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
7 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.