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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
1986 STEAK HOUSE in MIAMI currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 5 major, 4 minor.
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What stands out in this inspection history
The latest inspection on October 8, 2026 shows 13 observation rows: 4 critical, 5 major, and 4 minor.
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What do locals think?
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Would you eat here?
1986 STEAK HOUSE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed in Cesar dressing made with raw shelled eggs, served in Cesar salad not identified.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam bin mash potatoes (109F - Hot Holding). As per operator less than 2 hours. Operator increased heat to begin reheating.
- [08B-56-4] Food stored in ice used for drinks. See stop sale. Observed wine bottle and mint container stored in ice at bar. Operator discarded. ice.
- [10-08-5] Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed unserved prep are cutting board. Operator removed.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at several reach in cooler units in kitchen area and cook line.
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training available for any employee.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on fire pit hatch door handle. Operator removed.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler and freezer raw chicken and beef items stored over raw filets of fish and lobster tails. Operator removed and stored correctly.
- [03G-43-3] Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment reduce oxygen packing raw beef medallions with an approved HACCP.
- [01B-01-4] Dented/rusted cans present. See stop sale. Observed at dry storage area 1 dented can of coconut milk. Operator serrated to discard.
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 7 employee present engaged in food prep with no certified manager present.
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