Cantina Beach/ Bar
Last inspected: Feb 18, 2026
41
Score
Across the available record, Cantina Beach/ Bar has eight inspections on file, the first dated 2022. Inspectors last stopped by on Feb 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded three times in the inspection record.
Cantina Beach/ Bar's latest score of 41 falls below the Key Biscayne average of 57. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked tomatoes (71F - Hot Holding) at cook line. As per staff less than 2 hours. Product was reheated 175F. **Corrected On-Site** **Warning**
03B-15-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). New solunion at 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum temperature of shrimp. Coached staff on correct temperature. **Corrective Action Taken** **Warning**
53B-16-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at HWS at bar area. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member doing food preparation while wearing watch and bracelet. Jewelry was removed. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. Observed plastic water bottles stored on floor at WIC and box of fries on floor at WIF. Both products were removed off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at bar area. Scoop was correctly placed. **Corrected On-Site** **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area. **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Observed hand washing sink at bar area in disrepair. **Warning**
29-08-4
41
Feb 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
90
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
61
Feb 27, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: shredded cheese 45F, raw shrimp 45F, per manager approximately 2 hours. Shredded cheese voluntarily discarded, shrimp placed in freezer. Shrimp down to 40F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed sunglasses in handwash sink.
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Under door from kitchen to bar.
35B-01-4
Basic - Ice scoop handle in contact with ice. At bar. Removed at time of inspection. **Corrected On-Site**
10-08-5
70
Dec 18, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Jun 27, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen area soiled. - From follow-up inspection 2023-06-27: At callback no change **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-06-27: At callback no change **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. - From follow-up inspection 2023-06-27: At callback no change **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-06-27: At callback no change **Time Extended**
16-46-4
82
Jun 9, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
29
Nov 15, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burger patty (45F - Cold Holding); hot dogs (49F - Cold Holding) cold holding at cook line flip top cooler.
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 Chicken (128F - Hot Holding) chef reheated chicken to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche and raw tuna tostada offered on menu not identified as raw product.
02B-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling tile missing. Observed in some parts of kitchen.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
02D-01-5
39
Frequently Asked Questions
When was Cantina Beach/ Bar last inspected?
The most recent health inspection at Cantina Beach/ Bar on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Cantina Beach/ Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Cantina Beach/ Bar.
How does Cantina Beach/ Bar compare to other restaurants in Key Biscayne?
Cantina Beach/ Bar most recently scored 41 out of 100, which is lower than the Key Biscayne average of 57.
Has Cantina Beach/ Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Cantina Beach/ Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cantina Beach/ Bar 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 Cantina Beach/ Bar inspected?
Based on the inspection history on file, Cantina Beach/ Bar is inspected around two times per year on average.
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