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Failing Health Score
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.
SHAWARMA'S DIANA in MIAMI currently holds an InspectFL Health Score of 36.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 62 total violations — 6 critical, 14 major, 42 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 29, 2026 shows 15 observation rows: 1 critical, 4 major, and 10 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SHAWARMA'S DIANA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Inspection Completed - No Further Action
- [36-22-4] Floor area(s) covered with standing water. Observed standing water in front of walk in freezer.
- [08B-38-4] Food stored on floor. Observed two plastic 36 gallons of oil on the floor next to handwashing sink in the kitchen.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside the reach in freezer chest near walk in cooler. Also observed an excessive amount of ice build up on shelves, the ceiling, walls, floors and on food containers inside the walk in cooler. Also observed ice build up in freezer chest near prep sink.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled the platform under the ice machine in the front area. Observed soiled door gaskets of reach in coolers.
- [08B-12-5] Stored food not covered. Observed lamb skewers, plantains, and kimpee on a tray with no cover or protection in the reach in freezer near walk in cooler. Also observed kimpee uncovered in freezer chest near prep sink. Operator placed in bags and placed covers on container.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on food shelves inside walk in cooler.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken skewers over containers of sauces in the walk in cooler.
- [10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in the ice for ice machine in front area.
- [14-38-4] Food storage container/container lid cracked or broken. Observed to container lid for chopped lettuce and raw chicken skewers broken inside walk in cooler.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for sanitizer available at the time of inspection.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth in kitchen and prep areas.
- [36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed cove molding missing for three compartment sink and handwashing in front area.
- [36-24-5] Hole in or other damage to wall. Observed two small holes in the wall above 3CS.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware proper temperature to calibrate probe thermometer. Coached on the spot.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle with no label above prep table. Per operator it is oil.
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