Cafe Americano/Mercato Di Mare
Last inspected: Feb 5, 2026
43
Score
Cafe Americano/Mercato Di Mare, located at 1144 Ocean Dr, Miami Beach, FL, underwent a high-risk inspection on February 5, 2026, with a score of 43. This inspection identified five major and seven minor violations. Notable issues included repeat violations for mold-like substances in the ice machine, soiled ceiling tiles, and cut-marked cutting boards, with time extensions granted for these items.
8
Inspections
0
Critical latest
5
Major latest
7
Minor latest
Inspection History
Feb 5, 2026
Complaint Full
5 major violations. 7 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2026-02-05: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not marked with date last served. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance. - From follow-up inspection 2026-02-05: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2026-02-05: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles inside WIC # 2 with no date marked, as per chef for more than 24 hours prior. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2026-02-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-02-05: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** - From follow-up inspection 2026-02-05: **Time Extended**
36-27-5
43
Jan 14, 2026
Complaint Full
5 critical violations. 6 major violations. 12 minor violations.
View 23 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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 at breakfast station by cook line salmon (56F - Cold Holding); cut tomatoes (60F - Cold Holding); cut chicken (58F - Cold Holding), as per chef from previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast station by cook line salmon (56F - Cold Holding); cut tomatoes (60F - Cold Holding); cut chicken (58F - Cold Holding), as per chef from previous day. Observed brown rice (60F - Cold Holding) next to rice warmer at ambient temperature, as per chef for approximately 1 hour prior. **Repeat Violation**
03A-02-5
High Priority - Employee washed hands with no soap. Observed chef washing hands with no soap at HWS at cook line. Coached employee and washed hands again. **Corrective Action Taken**
12A-20-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed smoked salmon portions and cooked chicken dated marked as December 28,2025 with discard date of January 3,2026. Chef discarded.
02C-01-5
Intermediate - Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance.
31A-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-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 cooked noodles inside WIC # 2 with no date marked, as per chef for more than 24 hours prior. **Repeat Violation**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at HWS at cook line.
31B-06-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not marked with date last served. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Observed RIC disconnected at breakfast area ( SEE STOP SALE ORDER ).
14-11-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed water leaking from HWS by WIC.
29-08-4
Basic - Single-service articles improperly stored. Observed single service cups case stored on floor at dry storage.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
14
Oct 6, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (49F - Cold Holding) inside RIC by prep area, as per chef for approximately 30 minutes prior.
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm), chef diluted solution with water and final reading Triple Sink (Chlorine 100ppm). **Corrected On-Site**
41-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS by WIC.
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to manager, printed and posted at dining area. **Corrected On-Site**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and lobster bisque inside WIC no date marked, as per chef for more than 24 hours prior. **Repeat Violation**
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal tray on top of HWS at ware washing area.
31A-09-4
Basic - Food stored on floor. Observed lettuce box on floor inside WIC.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at WIC. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
27
Dec 27, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on different task whole peppering food at kitchen without changing gloves. Instructed employee on proper way and he removed gloves watch hands and placed new gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside handsink located next to 3 compartment sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, octopus and ribs held more than 24 hours not properly date marked at walk in cooler. Employee placed label on it. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles shows damage by coffee station at entrance of kitchen. Observed ceiling tiles in disrepair near the walk in cooler.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen, Observed ceiling vents soiled throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above reach in cooler by kitchen. Employee inverted plates. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs equipment door at kitchen. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. **Repeat Violation**
21-12-4
45
Sep 30, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing her gloves, instructed employee to remover her gloves and wash her hands before putting on gloves and she did. **Corrected On-Site**
12A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Packaged food not labeled as specified by law. Observed corn meal with no label at dry storage area.
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles soiled throughout the kitchen. 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 by preparation area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout all reach in coolers at kitchen. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwasher area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
41
Jun 5, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef cooked last night. Products were discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef last night.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at warewashing area. Container was removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Stored food not covered. Observed cut melon not covered at reach-in cooler by entrance to kitchen.
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tank not secured near alcohol walk-in cooler. Manager had tank secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at warewashing area and near ice machines.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door near coffee area.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back wall of walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in coolers at entrance to kitchen.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vegetable walk-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tilapia thawing at room temperature. Chef moved product to walk-in cooler. **Corrected On-Site**
06-01-5
32
Jan 30, 2024
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00 ppms. The manager set up the triple sink at 200 ppms quaternary sanitizer. **Corrective Action Taken**
22-49-4
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. Form provided. **Corrective Action Taken**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a steak pan in the sink at the ware washing area. The manager removed the pan. **Corrected On-Site**
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. Form provided. **Corrective Action Taken**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided and posted. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the ware washing area.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack. The manager secured it.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the kitchen entrance. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the kitchen entrance.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
02D-01-5
30
Dec 5, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a water bottle in the walk-in cooler. The manager removed it. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed several large containers with different products not labeled. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed it. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the kitchen entrance. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in 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 in the ware wash area. The manager placed trays on the top shelf to protect the dishes. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.at the kitchen entrance.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. The chef removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards soiled in the beverage walk-in cooler. **Repeat Violation**
23-03-4
52
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