Chef Adrianne's Vineyard Restaurant and Bar
Last inspected: Apr 16, 2026
90
Score
Across the available record, Chef Adrianne's Vineyard Restaurant and Bar has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 16, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed that the spray hose near the dishwasher is non-functional. Additionally, the dishwasher racks are damaged.
14-10-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging in drawers doors in cooking line.
10-20-4
90
Feb 18, 2026
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tres leches (80F - Hot Holding) at hold holding unit at kitchen entrance. As per operator was placed in the unit less than an hour. Operator star reheating to correct parameters. Final temperature (178F-Re-heating). Also observed Mac and cheese (117F - Cooking). Operator started reheating. Final temperature for Mac and cheese (167F - Cooking). **Corrected On-Site**
03B-01-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed no label/tag attached to remaining oyster inside walk in cooler.
01C-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with risotto, garlic in oil, cheese sauce inside walk in cooler with no labels. As per person in charge was prepared less than 24 hour. Operator added labels to all containers. **Corrected On-Site**
02C-02-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no label/tag of mussels that are removed from original containers.
01C-06-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Raw tuna, Raw Salmon and raw mahi being improperly thawed inside ROP bag at walk in cooler. Operator removed from package. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored on top of prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee at sauté station with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean equipment not properly air-dried - wet nesting on top dismachine.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at kitchen exit door.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled spray nozzle at dishwasher station .
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution.
21-12-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
21-01-4
43
Jan 6, 2026
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust surface under mixing machine. Operator add foil paper. **Corrected On-Site**
22-31-4
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip tray in back cook line area. Operator installed. **Corrected On-Site**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed main cook line hood filters soiled.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed ripped tin foil used as shelf cover under mixing machine. Operator removed **Corrected On-Site**
14-20-4
70
Nov 10, 2025
Routine - Food
No violations found.
100
Sep 5, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk inside walk in cooler. Operator relocated products. **Corrected On-Site**
08A-05-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed establishment making caesar dressing with raw shell eggs, not marked on menu. **Warning**
02B-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Equipment in poor repair. Observed reach in freezer gaskets torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. Observed exterior of flat top oven soiled with grease.
23-03-4
Basic - Stored food not covered. Observed ice cream stored uncovered inside reach in freezer.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled in back prep area. Operator labeled container. **Corrected On-Site**
02D-01-5
58
Apr 28, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel and oyster tags not marked with last date served. Coached operator on how to properly maintain tags and provided handout via email. **Corrective Action Taken**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in back prep area. Operator took can opener to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted near meat walk in cooler. Operator inverted buckets. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed boxes of fries stored on floor inside walk in freezer. Operator placed boxes on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at cook line. Operator removed towel. **Corrected On-Site**
21-04-4
70
Feb 20, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
May 1, 2024
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 on right side of splitter. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Employee stocked paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in panko.
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Feb 16, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Coached manager on correct procedure. **Repeat Violation**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing from employee training certificates. **Repeat Violation**
53B-10-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stored above three compartment sink. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in walk-in freezer on left top side near door.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board at grill area.
21-04-4
Basic - Plumbing system in disrepair. Observed hand washing sink faucet near walk-in cooler and sink across from it leaking.
29-08-4
50
May 16, 2023
Complaint Full
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Crab cake (46F - Cold Holding); Goat cheese (45F - Cold Holding) at standing reach in cooler at cook line. As per Chef, unit door was opened for restocking.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary ammonium solution at 400 plus ppm. Manger diluted solution with water to 200ppm. **Corrected On-Site**
41-15-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Technician repaired machine during inspection. Final reading 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw tuna stored inside reduced oxygen packaging at walk-in cooler.
01B-13-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing from employee training certificates.
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation area. Manager took can opener to be washed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Manager replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at dishwashing area. Manager replenished soap.
31B-03-4
Intermediate - Oyster tags not marked with last date served. Coached Chef on oyster tag procedures. **Corrective Action Taken**
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. Provided manager with raw oyster consumer advisory. **Corrected On-Site**
02A-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw tuna stored inside reduced oxygen packaging at package at walk-in cooler.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
16-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed can of energy drink on top of cutting board at cook line. Chef removed can for disposal. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stored above 3 compartment sink.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook-line. Observed utensils stored inside ware at 97F. Manager removed utensils from standing water to wash, rinse and sanitize. **Corrective Action Taken**
10-07-4
Basic - Standing water in bottom of reach-in-cooler at front counter near coffee machine.
29-49-6
21
Jan 18, 2023
Complaint Full
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
8
Jul 1, 2022
Complaint Full
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed beurre blanc (103f-121f - Hot Holding) at steam table. As per employee, item was placed inside steam table less than 2 hours prior. Employee took item to reheat to 165f. **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed short ribs (78F - Hot Holding); mashed potatoes (64F - Hot Holding) at hot holding cabinet at cook line. As per employee, less than 2 hours. Employee took items to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected to mop sink, no vacuum breaker. **Repeat Violation**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (53F - Cooling) at walk in cooler. As per employee, item was placed inside walk in cooler at approximately 12am.
03D-02-5
High Priority - Reduced oxygen packaging item not removed from packaging before thawing. Observed thawed grouper filets not removed from reduced oxygen packaging at reach in cooler at cook line.
03G-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (53F - Cooling) at walk in cooler. As per employee, item was placed inside walk in cooler at approximately 12am.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at front preparation area. Employee took item to wash rinse and sanitize.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainer stored inside hand sink at bar. **Repeat Violation**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine test strips available.
16-32-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 84f at hand sink near walk in coolers. Ran water for approximately 3 minutes.
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. General Manager posted license on wall. **Corrected On-Site**
50-09-4
Basic - Cutting boards not stored at least 6 inches above the floor. Located near hand sink at cook line. Employee took items to wash rinse and sanitize. **Corrective Action Taken**
24-26-4
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
16-02-4
Basic - Food stored on floor. Observed boxes of crab and soy sauce stored on the floor at walk in cooler. Observed boxes of fries, onion rings and chicken tenders stored on the floor at walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezers. Located at cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at beverage station. Observed reach in cooler gaskets soiled with black substance at front preparation area.
23-03-4
Basic - Storage shelf with rust that has pitted the surface. Located at back preparation area.
14-33-4
Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan covers soiled with accumulated dust.
36-50-4
Basic - Waste line missing at soda gun holster. Located at bar.
29-17-4
15
Frequently Asked Questions
When was Chef Adrianne's Vineyard Restaurant and Bar last inspected?
The most recent health inspection at Chef Adrianne's Vineyard Restaurant and Bar on file is from Apr 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chef Adrianne's Vineyard Restaurant and Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Chef Adrianne's Vineyard Restaurant and Bar.
How does Chef Adrianne's Vineyard Restaurant and Bar compare to other restaurants in Miami?
Chef Adrianne's Vineyard Restaurant and Bar most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Chef Adrianne's Vineyard Restaurant and Bar's inspection record improved over time?
No. Recent inspections at Chef Adrianne's Vineyard Restaurant and Bar have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Adrianne's Vineyard Restaurant and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chef Adrianne's Vineyard Restaurant and Bar inspected?
Based on the inspection history on file, Chef Adrianne's Vineyard Restaurant and Bar is inspected around three times per year on average.
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