Aida
Last inspected: Aug 4, 2025
45
Score
Going back to 2022, Aida has seven inspections in the public record. The newest entry in the record is dated Aug 4, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly five violations before.
The pattern that stands out is “employee personal items stored”, which has been cited two times.
The city-wide average sits at 74, which Aida's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
4
Major latest
5
Minor latest
Inspection History
Aug 4, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Food with mold-like growth. See stop sale. Observed 2 flan containers with mold like growth. Operator removed from container and discarded.
01B-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at entrance of kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for containers of prepped onsite horchata and hibiscus juices. Operator placed labels. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for employee Chef Louis Montoia.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink at entrance of kitchen, hot water valve turned off.
27-16-4
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 8 frozen packages of tuna at cook line reach in cooler still in packaging. Operator placed back into reach in freezer. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bar area reach in cooler, employees bottle of liquid multivitamin stored with establishments drink mixers. Employee removed and stored in employee designated container in cooler. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of sugar. Operator removed and stored correctly. **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a large container of frozen octopus thawing in standing water on top of dish machine. Operator removed and placed into walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed at dry storage area in kitchen 2 containers of flour not labeled. Operator labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Feb 18, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
50
May 7, 2024
Complaint Full
7 critical violations. 3 major violations. 12 minor violations.
View 22 violations
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 at dish machine, Dishwasher (Chlorine 0ppm); employee changed and primed new sanitizer. Dishwasher Retake (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in freezer at rear of kitchen, raw packages of beef stored over containers of ice cream. Manager removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
01B-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer Baja fish (46F - Cold Holding). As per manager for less than 1 hour.
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer change sanitizer bucket and place hand on ground with gloves then proceeded to remove clean dishes from dish machine. Manager had employee removed gloves and wash hands and rewash dishes.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill fried shrimp (117F - Hot Holding). As per chef less than 30 minutes. Chef discarded.
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed for employee, Georgina. Manager printed, reviewed and signed reporting form with employee during inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Observed at prep table cooler, 2 paint brushes, as per manager used to bast fish with sauce.
14-14-4
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 6 packages of snapper still in sealed vacuum packaging thawing. Chef cut open packages to properly thaw. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored at prep line shelf. Employee removed. Observed employee keys stored on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack, metal prep bowls not stored to dry properly.
24-08-4
Basic - Food stored on floor. Observed at entrance of kitchen boxes of vegetables stored on floor. Manager removed and stored in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at ice machine.
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour. Manager removed and stored upright. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table. Manager discarded water and placed utensils to be washed. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed at rear of kitchen a container of flour uncovered. Manager closed cover of container. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
25-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed between grill and low boy reach in cooler, packages of chicken and beef placed to thaw. Chef removed and placed into cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at janitor closet. Manager stored correctly. **Corrected On-Site**
42-01-4
14
Mar 19, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
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 chlorine strength at 0ppm,bar unit,operator to use main kitchen unit until repaired. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated tuna stored above cooked diced pork located in the prep reach in cooler opposite the cookline. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw fish located in the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored above potato fries located in the standing reach in freezer. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Ice scoop handle in contact with ice. Observed at the front counter. **Corrected On-Site** **Warning**
10-08-5
Basic - Stored food not covered. Observed for the ice in the ice bin at the front counter **Warning**
08B-12-5
45
Jun 13, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Aug 30, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Single-service articles improperly stored. Observed boxes of Togo containers stored on the floor in the back area. The operator removed all boxes. **Corrected On-Site**
25-05-4
Basic - Employee beverage container in ice machine/ice bin. Observed at the bar area. The operator removed the drink. **Corrected On-Site**
12B-14-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 unchained at the bar area.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using with sugar. The operator removed the container. **Corrected On-Site**
14-01-5
74
Frequently Asked Questions
When was Aida last inspected?
The most recent health inspection at Aida on file is from Aug 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Aida?
Across the inspection record, “employee personal items stored” has been cited two times, more than any other issue at Aida.
How does Aida compare to other restaurants in Miami?
Aida most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Aida's inspection record improved over time?
No. Recent inspections at Aida have averaged around 13 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Aida means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aida inspected?
Based on the inspection history on file, Aida is inspected around two times per year on average.
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