Big Pink
Last inspected: Jan 13, 2026
67
Score
Going back to 2022, Big Pink has 10 inspections in the public record. The newest entry in the record is dated Jan 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
That falls roughly in the middle of the pack for Miami Beach restaurants. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer chlorine sanitizer dishwasher machines and not test kit available.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed an auxiliary cutting board with marks not longer cleanable.
14-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at some kitchen spots across entrance to walk in cooler/freezer.
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff refill buckets retested at 200ppm. **Corrected On-Site**
21-08-4
67
Jul 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at expedited area, operator removed. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
23-03-4
82
Jan 27, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without way his hands. Instructed employee on proper procedure.
12A-07-5
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 touching potatoes chips with bare hands at line. Employee discarded potatoes chips.
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at cook line.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and ice stored inside hand sink by entrance of kitchen.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil bucket not stored at least 6 inches off of the floor by entrance of kitchen.
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line. Employee removed it. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
43
Aug 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled through the kitchen. - From follow-up inspection 2024-08-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler. - From follow-up inspection 2024-08-29: **Time Extended**
23-03-4
90
Aug 28, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves on without washing hands and prep station. Instructed employee on proper procedure.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (59F - Cold Holding); beans (69F - Cold Holding); cheese (67F - Cold Holding) at reach in cooler by prep area. As per employee for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (59F - Cold Holding); beans (69F - Cold Holding); cheese (67F - Cold Holding) at reach in cooler by prep area. As per employee for more than 4 hours.
03A-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 Michelle Chapman certification expired on 3/7/2024, Rocio Vela expired on 3/8/2024, Jesus Bonilla expired on 3/15/2024 and Olvin Escobar expired on 3/5/2024.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled through the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted prep station across cook line.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher station.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at reach in freezer at bar area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink located by pastry area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.
23-03-4
43
Feb 12, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "smoked salmon" and "seared tuna" offered with no asterisk or symbol indicating that menu food items are covered by the consumer advisory. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink located at warewashing area, when water is turned on. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
29-11-4
86
Feb 9, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad Station: chicken salad (46F - Cold Holding); smoked salmon (49F - Cold Holding); sliced ham (49F - Cold Holding); hummus (48F - Cold Holding); sliced melon (46F - Cold Holding) located at kitchen reach in cooler, less than 4 hours. Chef submerged food containers in ice for rapid cooling and maintenance arrived to add freon to cooler unit during inspection. 2nd temperature check: smoked salmon (39F - Cold Holding); sliced ham (41F - Cold Holding); veggie burgers (41F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (125F - Hot Holding) located on top of flat grill at kitchen cookline, less than 4 hours. Due to insufficient amount of hot water under food container, Chef added more water to maintain temperatures of grilled chicken at 135F and above, advised to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at corner handwash sink near salad prep station, due to hot water valve turned off. Hot water valve under handwash sink was turned on, hot water reached minimum temperatures of 85F and above. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "smoked salmon" and "seared tuna" offered with no asterisk or symbol indicating that menu food items are covered by the consumer advisory. **Warning**
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above kitchen prep coolers, not kept inverted. **Repeat Violation** **Warning**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 75F located at various kitchen prep stations. Manager discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw ground beef thawing in standing water in a plastic container, stored under convection oven at kitchen area. Chef removed and placed into walk in cooler. **Corrective Action Taken** **Warning**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons presented handles first, located next to coffee station. Manager inverted plastic spoons. **Corrected On-Site** **Warning**
25-02-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink located at warewashing area, when water is turned on. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and white wine/vodka not identified, located on prep counter across from kitchen cookline. **Warning**
02D-01-5
45
Sep 22, 2023
Complaint Full
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at walk-in cooler. Manager properly stored products. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing a vacuum breaker. Manager placed vacuum breaker. **Corrected On-Site**
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with vomit and diarrheal cleanup procedures via email. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with mold-like substance and slicer soiled with food debris. Can opener was disposed by manager.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at pastry area used for air conditioning unit drainage.
31A-11-4
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. Provided manager with employee reporting responsibilities agreement via email. Manager started having staff signed form during inspection. **Corrective Action Taken**
11-26-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe chef not knowing the correct chicken cooking temperature. Coached chef on correct cooking temperature. **Corrective Action Taken**
53B-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed container of turkey burger on freezer floor. Manager removed container from floor. Observed plastic container of pickles on walk-in floor. **Corrective Action Taken**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no probe thermometers at reach-in coolers throughout kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at pastry area and cook line.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler at preparation area.
14-69-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted at ware washing area.
24-05-4
Basic - Equipment in poor repair. Observed door at cold holding unit in disrepair at cook line.
14-11-5
30
Dec 6, 2022
Complaint Full
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over beef patties. The manager moved the items. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. As per the manager they paid the license but clicked veteran by mistake. Has to mail a check to Tallahassee.
50-17-2
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the ware washing area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the bar and cook line. The manager inverted or covered the items. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed a case of bottle water on the floor at the bar. The manager moved the items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar,
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled at the kitchen.
02D-01-5
45
Aug 25, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs on ice bath at cooking line pooled eggs 51F Cold Holding. Cook added more ice and water to container to cool pooled eggs. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside and next to ice machine same areas. Employee installed the vacuum breakers during inspection **Corrected On-Site** **Repeat Violation**
29-34-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook replaced utensils water. **Corrected On-Site**
10-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vents dusty at kitchen and dining area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans and food containers not inverted. **Repeat Violation**
24-05-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area and next to mixer. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed inside walk in cooler Box with bananas and buckets with sauces stored on the floor. Employee stored food items on top of milk crates over six in above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at bakery area and kitchen areas.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed several containers with old labels after cleaning. **Repeat Violation**
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers with corn flour, flour, and sugar no labeled with names. Employee labeled food containers with common names of products. **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Big Pink last inspected?
The most recent health inspection at Big Pink on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Big Pink?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Big Pink.
How does Big Pink compare to other restaurants in Miami Beach?
Big Pink most recently scored 67 out of 100, which is about the same as the Miami Beach average of 69.
Has Big Pink's inspection record improved over time?
Results have been roughly steady. Inspections at Big Pink have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Big Pink 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 Big Pink inspected?
Based on the inspection history on file, Big Pink is inspected around three times per year on average.
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