107 STEAK & BAR
3285 NW 107 AVE · MIAMI · Dade County · FL 33172
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked short ribs cooked short rib (59/60F – Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
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 sanitizer dishwasher machine at bar area 0ppm, staff replaced sanitizer solution, primed machine retested at 50ppm. **Corrected On-Site** **Repeat Violation**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several egg raw shell eggs over beef at walk-in cooler unit. **Repeat Violation**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several egg cartons stored over kitchen preparation table, as per staff for less than two hours, staff relocated eggs to walk-in cooler for rapid cooling. **Corrective Action Taken**
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 cooked short ribs cooked short rib (59/60F – Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked short ribs cooked short rib (59/60F – Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. On can opener blade heavily soiled at kitchen preparation table. Observed soiled cutting boards at several preparation tables..
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic 4
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return over dishwasher area dusted/soiled.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach-in cooler gaskets soiled at kitchen preparation table line.
Inspector observations synchronized from DBPR on September 3, 2026 12:39 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 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.