MIAMI, FL. Toxic chemicals were stored improperly near food at a second-floor Miami bar on July 31, one of seven high-severity violations that state inspectors documented at Moore Club Bev Co on NE 2nd Avenue during a single visit. The facility was not emergency-closed.
The inspection, conducted July 31, 2026, turned up a total of 12 violations: seven rated high-severity and five intermediate. The seven high-priority findings alone place this visit among the more serious inspection records in Miami-Dade this year.
What Inspectors Found
The chemical storage violations were cited twice, as separate findings, one for improper storage or labeling and one for improper identification, storage, or use. The two citations together point to a kitchen or bar area where toxic substances were neither clearly marked nor kept away from food and food-contact surfaces.
Food was not cooked to the required minimum temperature. That violation sits alongside a separate finding that time was not being properly used as a public health control, meaning food the facility was apparently holding outside of refrigeration was not tracked or discarded within the required window.
No manager was present or performing duties at the time of the inspection. Staff were observed using improper handwashing technique. The facility had no written employee health policy.
What These Violations Mean
The two chemical violations are among the most immediately dangerous findings an inspector can document. When toxic substances are stored near food or left unlabeled, even a brief lapse in awareness by staff can result in chemical contamination of food or drinks served to customers. Mislabeled containers have caused acute poisoning incidents in restaurant settings. At Moore Club Bev Co, inspectors recorded this failure in two separate citations on the same visit.
The food temperature and time-control violations compound the risk. When food is not cooked to minimum temperature, pathogens including Salmonella in poultry survive and remain viable for consumption. When a facility uses time as a substitute for temperature control but fails to track or enforce that time window, food that has been sitting in the bacterial growth zone, between 41 and 135 degrees Fahrenheit, can remain in service past the point of safety.
The absence of an employee health policy means there is no written protocol requiring sick workers to stay out of the kitchen or off the floor. Norovirus accounts for approximately 20 million illnesses in the United States each year, and an infected food handler is one of its most efficient transmission routes. Without a policy, there is no mechanism to prevent a symptomatic employee from working a full shift.
No manager was on duty to catch any of this.
The Longer Record
Moore Club Bev Co has four inspections on record with state regulators, and the July 31 visit was not the worst. The facility logged 11 high-severity violations and 3 intermediate violations in February 2025, and 9 high-severity violations and 1 intermediate in August 2025. The current inspection, with 7 high-severity violations, is the third consecutive visit above 9 total violations.
Across all four inspections, the facility has accumulated 46 total violations on record. The one exception in the pattern was a March 2024 inspection that turned up only 1 high-severity and 1 intermediate violation. Every inspection since has been substantially worse.
The violations are not random. Management failures, food safety controls, and employee health practices have appeared across multiple inspections. That is not a one-time lapse. That is a recurring condition.
The facility has never been emergency-closed.
Still Open
State inspectors documented seven high-severity violations at Moore Club Bev Co on July 31, 2026, including toxic chemicals stored improperly near food, food not cooked to minimum temperature, and no manager present to oversee any of it.
The bar on NE 2nd Avenue was not closed.
