A fresh batch of state inspection reports has dropped several Miami-area eateries onto Local 10’s “Dirty 30” list, after inspectors logged 30 or more violations in single visits. At the top of the not-so-coveted list are a Westchester bakery that drew 47 violations and a Hialeah barbecue joint with 46, while several other neighborhood spots landed in the mid-30s. The public reports detail pest activity, mold inside ice machines and widespread temperature and sanitation problems that regulators say increase the risk of foodborne illness.
On April 1, Local 10 investigator Jeff Weinsier pulled together the inspection notes that power the latest “Dirty 30” roundup. His reporting reproduces inspectors’ findings and inspection dates, highlighting repeat issues, from dead roaches and mold to stop-sale orders tied to improper cooling and storage, across multiple Miami-Dade kitchens.
Top offenders and the counts
The violation counts come from public state inspection records and are reflected in databases that compile Department of Business and Professional Regulation files, including InspectFL. On this list: Rickey Bakery with 47 violations on a March 24 inspection, Mesa BBQ with 46 violations on March 27, El Platoneeka with 38 violations on March 26 and Blue Elephant Sushi Thai with 35 violations on March 25, among others.
What inspectors documented
Inspection notes cited by Local 10 offer a closer look at what inspectors say they found. Rickey Bakery’s report mentions an “accumulation of black/green mold-like substance in the interior of the ice machine/bin” and a dead roach on the kitchen floor. Mesa BBQ’s file describes a stop-sale and several temperature-control violations involving cooked pork. Other reports list soiled equipment, missing hand-washing supplies, raw food stored above ready-to-eat items and standing water in work areas. Those details appear both in the Local 10 coverage and in the underlying DBPR records.
How enforcement works in Florida
Under Florida law, the Division of Hotels and Restaurants can issue stop-sale orders, oversee the destruction of unsafe food and immediately close an establishment that poses a serious public health threat. The division is required to conduct re-inspections of closed facilities to decide whether they can reopen. Those powers are outlined in the state statutes that govern public food service operations…