AHU MAR

Name: AHU MAR
Address: 1300 S MIAMI AVE, MIAMI, FL, 33130, US
Rating: 60.5

1300 S MIAMI AVE, MIAMI, FL 33130

License #2335022

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

AHU MAR in MIAMI currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 46 total violations — 2 critical, 14 major, 30 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 23, 2026 included 1 critical violation, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[23-03-4] Observed WIC gaskets soiled.
[31B-03-4] Observed no soap at GWS at end of front counter.
[36-17-5] Observed ceiling tiles missing at dry storage area.
[50-09-4] Observed license posted using previous DBA.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[53B-14-5] Observed Darlaine and Theodore are no longer employees, Food Employee Reporting Agreement was provided to operator when hiring new employees. Operator has an appointment to renew Food Handler Certificate for May 18 and 29.
[14-11-5] Observed WiC gaskets in disrepair.
[03G-50-1] The operator is conducting a special processa¿¿Reduced Oxygen Packaging (ROP) of raw beef, chicken, and porka¿¿without an approved HACCP plan as required by the Division of Hotels and Restaurants. The operator is currently working on the necessary documentation to comply with regulations. At time of inspection no ROP or Special Process was inside of Walk in cooler.

Warning Issued
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice buckets on floor at entrance to kitchen. Ice buckets were removed from floor.
[14-11-5] Equipment in poor repair. Observed WiC gaskets in disrepair.
[31B-03-4] No soap provided at handwash sink. Observed no soap at GWS at end of front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles next to hood soiled.
[08B-38-4] Food stored on floor. Observed box of frying oil on floor at cook line. Box was removed.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 147.4F).
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license posted using previous DBA.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at warewashing area soiled.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training expired for Darlaeine and Theodoro.
[36-17-5] Floor tiles missing and/or in disrepair. Observed ceiling tiles missing at dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed small cutting board at coffee station grooved. Cutting board was disposed of.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filters at coffee station with no service date.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP of raw beef, chicken, and pork with no HACCP plan.

Warning Issued
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cream colored cutting board at front counter soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezers gaskets soiled near coffee area.
[29-08-4] Plumbing system in disrepair. Observed no hot water at hand washing sink next to three compartment sink. As per person in charge, unit has a leak and is being fixed. Hot water is available at other hand washing sinks.
[01C-03-4] Observed oyster tags not marked with last date served. Coached chef on correct procedure.
[31B-03-4] No soap provided at handwash sink. Observed at front counter hand washing sinks.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at react-in cooler at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cream color cutting board grooved at preparation area and front counter.
[51-18-6] No copy of latest inspection report available.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Observed boxes of frying oil stored on floor at cook line.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef and cooked chicken with no production time and date at front counter and walk-in cooler. Coached person in charge with correct procedure.
[14-11-5] Equipment in poor repair. Observed reach-in cooler door at cook line in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line and ware washing area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs any style not identified on menu as raw or undercooked. Provided advisory to person in charge and it was printed and posted at front counter.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch at front counter.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse