Blue Lavender Cafe
Last inspected: Feb 24, 2026
52
Score
The Blue Lavender Cafe, located at 1414 Collins Ave, Miami Beach, FL, had a high-risk inspection on February 24, 2026, with a score of 52. This inspection noted one critical, three major, and four minor violations. Historical data indicates a pattern of mostly high-risk inspections over nine scored visits.
7
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook drinking with gloves on then removed her gloves and put on gloves without washing her hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled at the cook line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. The food put towels at the location. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a purple liquid not labeled at the front counter. The owner labeled it. **Corrected On-Site**
41-17-4
Basic - Ice bucket stored on floor between uses. Observed at the front counter. The owner moved it. **Corrected On-Site**
10-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of sugar. The chef discarded the bowl. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed a plate of pasta and a coffee cup being eaten on a preparation table. The owner discarded the items.
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook's removed them. **Corrected On-Site**
10-20-4
52
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee touching her ear while putting gloves on.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled at the cook line.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open can of coke next to the dish machine where the clean dishes were. The manager removed it. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the wall and preparation cooler. The Chef removed it. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 88°F. The chef poured out the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Observed the reach in coolers gaskets soiled at the cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled at the cook line. The chef label ped them, **Corrected On-Site**
02D-01-5
61
Mar 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
64
Nov 21, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a food handler change tasks and put on gloves without washing her hands. **Warning**
12A-07-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers have been employed for more than 60 days and don't have a food handlers certification; Pilar, Jorge,Luis, and Paola. **Warning**
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a brown liquid. The chef labeled it degreaser. **Corrected On-Site** **Warning**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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 a measure cup handle in the flour. The chef inverted it. **Warning**
10-01-5
Basic - Employee eating while preparing food. Observed a cook chewing while cutting vegetables. **Warning**
12B-01-4
58
Apr 29, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 Mahi-mahi filets in vacuum bags. As per the chef it was done in house.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 Mahi-mahi filets in vacuum bags. As per the chef it was done in house.
03G-04-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a sever handle dirty dishes and then poured four glasses of orange juice.
12A-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the front counter dish machine uses chlorine as the sanitizer and the establishment only has quaternary test strips.
16-32-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the dish machine in the kitchen uses temperature as the sanitizer.
16-62-1
Intermediate - No soap provided at handwash sink. Observed at the front counter. The manager brought soap. **Corrected On-Site**
31B-03-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at the front counter. The manager moved the bucket. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven at the cook line. The manager removed them. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 83°F. The manager poured out the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. The manager put up a sign. **Corrected On-Site**
31B-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at the front counter. The manager inverted the items. **Corrected On-Site**
25-02-4
37
Dec 22, 2023
Food-Licensing Inspection
4 major violations. 2 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
47
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