Wild’ N Out Sports Bar and Restaurant
Last inspected: Feb 19, 2026
37
Score
Wild' N Out Sports Bar And Restaurant, located at 1060 Ocean Dr, Miami Beach, FL, underwent a high-risk inspection on February 19, 2026. This inspection identified five critical, one major, and three minor violations. Previous inspections at this establishment have also frequently resulted in high-risk classifications.
6
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
37
Sep 4, 2025
Routine - Food
1 critical violation. 7 major violations. 1 minor violation.
41
Dec 11, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Food-Licensing Inspection
2 major violations. 3 minor violations.
67
Jul 25, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
41
Jan 6, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
23
Violations — Feb 19, 2026 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ice bucket stored on floor between uses. Observed at the center bar. The chef put it in a shelf. **Corrected On-Site** **Warning**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the corner of the hood filters soiled. **Warning**
23-03-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine is at 0.00 ppms. **Warning**
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw grouper with an internal temperature of 42°F. still in the vacuum. The bag wasn't labeled. The chef discarded the grouper. **Warning**
03G-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over calamari in the drawer reach in at the cook line. The chef put the chicken in the bottom drawer. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook drop some papers on the floor pick them up with gloves on and then grabbed a clean fork. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw grouper with an internal temperature of 42°F. still in the vacuum. The bag wasn't labeled. The chef discarded the grouper. **Warning**
01B-13-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machine uses chlorine sanitizer. The establishment only has quaternary test strips. **Warning**
16-32-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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