All You Need
Last inspected: Mar 3, 2026
67
Score
All You Need has been inspected eight times since 2022. The latest inspection on file is from Mar 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “no currently certified food service manager on duty” is the recurring theme, flagged three times.
Restaurants in Sunny Isles Beach average 74, so All You Need trails the local norm. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Observed Handwash sink in kitchen without convenient access due to pole and mop sink installed blocking path.
31A-09-4
Intermediate - Observed utensils being stored inside Handwash sink behind front counter.
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon and raw beef thawing at room temperature.
06-01-5
67
Nov 7, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ware wash area.
29-42-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. counter top in front of the cook line: raw shell eggs (49-51F - Cold Holding). As per operator, placed on the counter top during the busy time 30 minutes ago. Inspector discussed the proper methods with the operator and Time As A Public Health Control ( provided the form. Observed operator place the raw shell eggs into the reach in cooler. **Corrective Action Taken**
03A-03-5
Basic - Old labels stuck to food containers after cleaning. Storage shelves in the ware wash area: multiple cleans containers with blue tapes date 11/6. **Corrected On-Site**
16-46-4
70
Mar 27, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw salmon was completely thawed and still in packaging. All were Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish. **Repeat Violation**
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over various ready to eat foods in reach in cooler. Chef rearranged. **Corrected On-Site**
08A-05-6
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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. Discussed and emailed form to operator.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packaging raw meat and raw fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in cooler and freezer. Observed establishment applied for HACCP but plan has not been approved as of yet. Status of plan "RECEIVED". **Repeat Violation**
03G-50-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Observed oranges not washed prior to preparation. Oranges are stored in cardboard boxes and goes directly into juicer without washing. **Repeat Violation**
08B-39-4
Basic - Single-service articles improperly stored. Observed case of plastic utensils stored on floor behind front counter. Manager moved to shelf. **Corrected On-Site**
25-05-4
39
Sep 24, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Observed pastries stored on front counter not covered and exposed to contamination. Manager covered. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw was completely thawed and still in packaging. Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish. **Warning**
03G-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing pitchers in hand washing sink. Advised chef and he coach employee. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during time of inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Observed establishment offering raw salmon and raw tuna however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packaging raw meat and fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in freezer. Advised manager of the process and provided HACCP form to operator. **Warning**
03G-50-1
Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed various containers of seasonings not labeled by common name. Manager instructed employee to add. **Corrective Action Taken** **Warning**
02D-01-5
Basic - Observed employee not washing fruit prior to preparation. Advised manager and he instructed employee to wash. **Corrected On-Site** **Warning**
08B-39-4
Basic - Food stored on floor. Observed various cases of drinks being stored on floor under front counter. Chef moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
41
Apr 15, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken being stored at 93F - Cold Holding. Chicken was located on prep table. Manager moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon being stored on top of vegetables in reach in cooler under flat grill.
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of cut fruit.
14-86-1
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 employee making burrito with bare hands, then placed on gloves without washing hands.
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering raw salmon and sunny side up eggs and no Consumer Advisory on menu identifying items that are raw or undercooked. Emailed advisory to manager.
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offering raw salmon and sunny side up eggs and no Consumer Advisory on menu. Emailed advisory to manager. **Corrective Action Taken**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sugar.
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
33
Sep 13, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-09-13: Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment relocate dish machine in front of kitchen hand wash sink. As per plan dish machine was located wall adjacent to hand wash sink. Advised to owner that dish machine must be placed back in approved location. **Warning** - From follow-up inspection 2023-09-13: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment relocate dish machine in front of kitchen hand wash sink. As per plan dish machine was located wall adjacent to hand wash sink. Mop sink added.**Warning** **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-09-13: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning** - From follow-up inspection 2023-09-13: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning** **Time Extended**
14-11-5
70
Aug 25, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
22
Aug 31, 2022
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
82
Frequently Asked Questions
When was All You Need last inspected?
The most recent health inspection at All You Need on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at All You Need?
Across the inspection record, “no currently certified food service manager on duty” has been cited three times, more than any other issue at All You Need.
How does All You Need compare to other restaurants in Sunny Isles Beach?
All You Need most recently scored 67 out of 100, which is lower than the Sunny Isles Beach average of 74.
Has All You Need's inspection record improved over time?
Yes. Recent inspections at All You Need have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at All You Need 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 All You Need inspected?
Based on the inspection history on file, All You Need is inspected around two times per year on average.
Nearby Restaurants