ARRAY EATERY

Name: ARRAY EATERY
Address: 195 NW 36 ST, MIAMI, FL, 33127, US
Rating: 73.2

195 NW 36 ST, MIAMI, FL 33127

License #2334625

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

73.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ARRAY EATERY in MIAMI currently holds an InspectFL Health Score of 73.2 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 April 16, 2026. Across those visits, inspectors documented 21 total violations — 4 critical, 2 major, 15 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 16, 2026 included 1 critical violation, 2 major, and 7 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

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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.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs store on oven door handles.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk in kitchen and immediately begin to cut tomatoes without proper hand washing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near front counter.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper device installed over storage of single arrived articles at the front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath cook line soiled.
[08B-38-4] Food stored on floor. Observed plastic bottles of water on floor near front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler near prep area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table not stored in sanitation solution.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed one white cutting board at the prep table with cut marks and no longer cleanable.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (52F - Cold Holding); shredded cheese (48F - Cold Holding) located at prep table. As per operator, products have been there for about an hour. Operator placed inside reach in cooler for rapid cooling.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw ground beef stored above unwashed tomatoes inside reach in cooler. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle. Operator moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
[41-10-4] Toxic substance/chemical improperly stored. Observed quaternary sanitizing spray bottle solution stored next to ready to eat sauces near prep table. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interiors.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil and sauces with no label located across the cook line.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small plastic bowl inside container of seasoning near food preparation table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to the cook line soiled.

Community reaction

What do locals think?

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Community pulse