Carbone
Last inspected: Oct 2, 2025
55
Score
Inspectors have visited Carbone 11 times, with records going back to 2022. The latest inspection on file is from Oct 2, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged five times.
By comparison, the average Miami Beach facility scores 69, putting Carbone on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Oct 2, 2025
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Form provided and posted. **Corrected On-Site**
02A-01-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed dated on the bag missing the time. The date indicates it was done yesterday.
03G-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a shelf with clean dishes.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice bucket stored inverted between uses. The chef inverted the buckets.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
23-03-4
55
Sep 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef had it cleaned during the inspection. **Corrected On-Site**
22-20-5
90
Apr 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-14: Intermediate - Clam tags not marked with last date served. **Warning** **Time Extended** - From follow-up inspection 2025-04-24: - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-14: Intermediate - Clam tags not marked with last date served. **Warning** **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** - From follow-up inspection 2025-04-14: Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** **Time Extended** - From follow-up inspection 2025-04-24: - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** - From follow-up inspection 2025-04-14: Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** **Time Extended**
36-17-5
86
Apr 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the dishwashers put the dishwasher in the triple sink to sanitize. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-14: High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the dishwashers put the dishwasher in the triple sink to sanitize. **Warning** **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-14: Intermediate - Clam tags not marked with last date served. **Warning** **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** - From follow-up inspection 2025-04-14: Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning** **Time Extended**
36-17-5
74
Apr 4, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the dishwashers put the dishwasher in the triple sink to sanitize. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over shrimp in the first walk-in cooler. The manager put the chicken on the bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of potato starch. **Warning**
14-01-5
Basic - Ceiling tile missing. Observed b the high temperatures dish machine. **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. **Warning**
36-17-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - No container installed for catching grease from hood drip tray. **Warning**
14-73-4
45
Oct 21, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and then removed clean dishes without washing hands.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a chest freezer in front of the sink and an extension cord on the sink located at the dessert prep room.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container with potato starch. The chef removed it. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed next to the dish machine.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cups on a shelf above a prep table. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice bucket stored not inverted between uses. The chef inverted the buckets. **Corrected On-Site**
10-14-5
Basic - No container installed for catching grease from hood drip tray. Observed at three different locations.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the protein and dairy coolers.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
43
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink from a water bottle at his preparation station and continued to work without washing his hands.
12A-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board. The cook discarded it. **Corrected On-Site**
12B-07-4
Basic - Ice buckets not stored inverted between uses. The chef inverted the buckets. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
64
Oct 5, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Sign provided and printed. **Corrected On-Site**
02A-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. The manager removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn in the pasta preparation room and cook line.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. The manager had the guards cleaned. **Corrected On-Site**
23-03-4
61
Apr 10, 2023
Routine - Food
No violations found.
100
Mar 29, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Emailed employee health reporting form to General Manager.
11-26-1
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to General Manager.
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed water lines/plumbing and posted handwash sign, were handwash sink was originally installed, located at kitchen pastry station. As per plans for restaurant establishment, handwash sink was installed next to kitchen mixer.
31A-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cups with no handles, stored in food storage containers of flour and corn starch at dry storage area. Chef removed plastic portion cups stored in food storage containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large plastic containers stored on kitchen floor, near warewashing area.
24-07-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on kitchen floor in front of ice machines.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses located on oven door handle at front food prep line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooler drawers, across from pasta cookline.
23-03-4
58
Aug 30, 2022
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located across from mop sink at kitchen area. Chef provided paper towel. **Corrected On-Site** **Repeat Violation**
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. Establishment offers raw oysters, which is verbally offered to customers, oyster consumer advisory not posted or displayed. Emailed oyster advisory signage to Chef. **Corrective Action Taken**
02A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on blade of mixer and an accumulation of flour surrounding clean mixer bowl, at dessert station.
22-02-4
Basic - Bowl or other container with no handle used to dispense food located in a container of flour, at dry storage area. Chef removed plastic container stored in flour bin. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots/ containers not kept inverted located on storage rack across from kitchen three compartment sink. Observed large clean plastic containers stored on kitchen floor across from kitchen warewashing area.
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of portioned pasta and feta cheese, stored on floor of walk in cooler, under storage shelves. Chef removed food containers from floor of walk in cooler. **Corrected On-Site**
08B-47-4
64
Frequently Asked Questions
When was Carbone last inspected?
The most recent health inspection at Carbone on file is from Oct 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Carbone?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Carbone.
How does Carbone compare to other restaurants in Miami Beach?
Carbone most recently scored 55 out of 100, which is lower than the Miami Beach average of 69.
Has Carbone's inspection record improved over time?
Yes. Recent inspections at Carbone have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Carbone 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 Carbone inspected?
Based on the inspection history on file, Carbone is inspected around four times per year on average.
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