A Love Story Winery & Bistro
Last inspected: Feb 6, 2026
67
Score
Going back to 2022, A Love Story Winery & Bistro has 12 inspections in the public record. On Feb 6, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to four violations before.
The most common issue across all inspections has been “no paper towels”, showing up three times.
By comparison, the average Miami facility scores 74, putting A Love Story Winery & Bistro on the weaker side. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. - From follow-up inspection 2026-02-06: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink. - From follow-up inspection 2026-02-06: Observed no quaternary test kit for three compartment sink. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees located in downstairs bar area. - From follow-up inspection 2026-02-06: **Time Extended**
31A-12-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior. - From follow-up inspection 2026-02-06: Observed several reach in cooler in kitchen and food prep area with soiled interior. **Time Extended**
22-16-4
67
Feb 5, 2026
Routine - Food
9 critical violations. 7 major violations. 14 minor violations.
View 30 violations
High Priority - Live, small flying insects found. Observed approximately five flying insects around the bar area.
35A-02-7
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee touch face and immediately grab clean utensils without proper handwashing.
12A-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. **Corrected On-Site**
03D-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Observed can of stainless steel spray stored next to seasonings in prep area.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (48F - Cold Holding); risotto rice (45F - Cold Holding); ham croquettes (51F - Cold Holding).
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed produce stored above and next to flan inside downstairs walk in cooler.
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025. Operator made payment to update license. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade station soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
16-37-1
Intermediate - No handwash sink for employees located in downstairs bar area.
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar area.
31B-02-4
Intermediate - No soap provided at handwash sink at hand wash sink in bar area.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack station for clean containers.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water and bleach with no label at employee prep area.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint in kitchen engaged with food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed down stairs walk in cooler floor soiled.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs store on oven door handle.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep area.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed downstairs walk in cooler fan covers soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior.
22-16-4
Basic - Stored food not covered. Observed jar of lychees at the bar area not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and clear squeeze bottles with no label at cook line.
02D-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Cloth used as a food-contact surface. Observed cloth used to cover seasonings at prep area.
21-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of flour at prep station in kitchen.
14-01-5
6
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler downstairs. Operator removed. **Corrected On-Site**
08A-20-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust accumulation on dry rack shelf near ware washing area.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution at the bar area not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on a plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container. **Corrected On-Site**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler downstairs with soiled fan covers. Observed reach in freezer containing desserts with soiled gaskets in the main kitchen area.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 94F next to the main cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Observed buckets containing broth inside walk in cooler and bags of ice on floor inside walk in cooler downstairs. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed back prep area ceiling in disrepair.
36-32-5
Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles located at the main cook line with no label. Operator labeled. **Corrected On-Site**
02D-01-5
52
Feb 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
78
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jun 28, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Observed spray nozzle at warehouse washing area soiled.
16-03-4
Basic - Observed Ice bucket not inverted near ice machine. Manager inverted bucket. **Corrected On-Site**
10-14-5
Basic - Observed Ceiling soiled with food debris at preparation room.
36-34-5
86
May 6, 2024
Routine - Food
No violations found.
100
Apr 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended** - From follow-up inspection 2024-04-01: Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended** - From follow-up inspection 2024-04-01: Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Time Extended**
35B-01-4
86
Feb 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended**
35B-01-4
86
Jan 31, 2024
Routine - Food
7 critical violations. 5 major violations. 4 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 115F at room temperature at cook line near fryer station. As per employee, for 30 minutes. Advised employee to reheat product to 165F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (52 F - Cold holding); cooked ribs (52F - Cold Holding) at preparation reach in cooler across from 3 compartment sink. As per cook, for less than 30 minutes. Observed butter (55F - Cold Holding) inside double pan at preparation reach in cooler at cook line. As per employee, for 30 minutes. Employee removed product from double pan and placed inside bottom portion of reach in cooler. Observed cooked potatoes (47F - Cold Holding), raw cut chicken (51F - Cold Holding) at room temperature above preparation cooler near fryer station. As per employee, less than 15 minutes. Observed bleu cheese (48F - Cold Holding); raw tuna (47F - Cold Holding) at preparation reach in cooler at expo area. As per employee, for 1 hour. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-1-23. Manager renewed license during inspection. **Corrective Action Taken** **Admin Complaint**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (86 F - Cooling) at preparation area. As per cook, for more than 2 hours. Cook took product to reheat to 165F. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Observed can of butane on prep table with sauces near expo area. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Employee was coached on proper hand washing. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of chicken. Provided form to manager. **Warning**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall-mounted dicer soiled with old food debris located in prep room near hand wash sink. Observed juicer container with old food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at expo station and bar. **Repeat Violation** **Warning**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. **Warning**
06-09-1
Basic - Equipment in poor repair. Observed walk in cooler in prep room at 52 F. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Repeat Violation** **Warning**
35B-01-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler near 3 compartment sink at 49 F. **Warning**
14-74-7
17
May 8, 2023
Routine - Food
No violations found.
100
Jul 19, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
90
Frequently Asked Questions
When was A Love Story Winery & Bistro last inspected?
The most recent health inspection at A Love Story Winery & Bistro on file is from Feb 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at A Love Story Winery & Bistro?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at A Love Story Winery & Bistro.
How does A Love Story Winery & Bistro compare to other restaurants in Miami?
A Love Story Winery & Bistro most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has A Love Story Winery & Bistro's inspection record improved over time?
No. Recent inspections at A Love Story Winery & Bistro have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at A Love Story Winery & Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A Love Story Winery & Bistro inspected?
Based on the inspection history on file, A Love Story Winery & Bistro is inspected around three times per year on average.
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