MAGIC GRILL
7795 W FLAGLER STREET #67 · MIAMI · Dade County · FL 33144
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 3
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F – Cold Holding); egg rolls (56F – Cold Holding); noodles (56F – Cold Holding). As per operator, food is moved from walk in cooler to reach in when they first arrive; 2 hours prior to inspection.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F – Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F – Hot Holding); cooked chicken (112F – Hot Holding); corn cooked (99F – Hot Holding); cooked veggies (114F – Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F – Hot Holding); egg rolls (190F – Hot Holding); fish (187F – Hot Holding). **Corrective Action Taken**
Intermediate 5
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process.
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no kit or form. Inspector provided form via email. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed.
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance.
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
32-05-4Basic – Bathroom facility in disrepair. Observed urinal in disrepair in bathroom.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment.
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. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F – Cold Holding); egg rolls (56F – Cold Holding); noodles (56F – Cold Holding).
14-11-5Basic – Equipment in poor repair. Observed lid on rice bin broken.
08B-38-4Basic – Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance.
36-24-5Basic – Hole in or other damage to wall. Observed wall in disrepair next to storage closet.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across wok station.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners.
36-10-4Basic – Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen.
Inspector observations synchronized from DBPR on September 18, 2026 12:08 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 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.