DAVE & BUSTERS
11481 NW 12 ST STE E622 · MIAMI · Dade County · FL 33172
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
36 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Can of fire roasted salsa dented on the seams.
22-35-5High Priority – Food preparation sink has soil/old food residue.
35A-02-6High Priority – Live, small flying insects in midway bar area.
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered in the menu as a product that can ordered undercooked. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chimichurri sauce in reach in cooler at 47° F from the previous day.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri sauce in reach in cooler at 47° F from the previous day.
08A-04-5High Priority – unwashed produce stored on top of cooked chicken filets inside the walk in cooler.
Intermediate 8
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manuel Machado certificate expired on 07/2024.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Container with soil residue used to store open bag of sour cream, can opener holster, food storage container soiled, reach in freezer gaskets,
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Bar located by main entrance. And bar located at meetings room.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Food debris in and sink Located at the end of the cooking line
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Fish washing room.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not aware that the probe thermometer has to be at 32°F when calibrating a probe thermometer in ice water.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line area handwashing sink water temperature was 80° F.
Basic 21
22-16-4Basic – Above prep tables shelves have accumulation of soil residues.
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee men's restroom.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Inside flour container.
36-51-4Basic – Building components, attachments or fixtures in poor repair. Walk in cooler fan covers dusty soiled.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Several not in use containers and equipment with heavy grease and dirt buildup.
14-05-4Basic – Cardboard with accumulated grease used to line food-contact shelves. Food storage shelves .
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
08B-38-4Basic – Containers with pickle juice stored on floor inside walk in cooler.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
29-18-4Basic – Drain cover(s) missing. Mop sink.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Stored inside walk in cooler shelf next to other food products.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Shelves used to store aluminum pans and containers across the cook line .
36-73-4Basic – Floor soiled/has accumulation of debris and grease. Trash compactor room.
35B-02-4Basic – Insect control device installed over food preparation area. Bar area located by dishwashing room.
22-08-4Basic – Interior of oven has accumulation of black substance/grease/food debris.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above open fryer in cooking area.
25-32-4Basic – Reuse of single-service or single-use articles.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Bar area 3 compartment sink.
29-17-4Basic – Waste line missing at soda gun holster. Midway Bar area.
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution in bucket at 0 ppm.
Inspector observations synchronized from DBPR on September 30, 2026 1:18 PM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.