Finka Table & Tap
Last inspected: Sep 4, 2025
18
Score
The health department has logged nine inspections at Finka Table & Tap, the earliest from 2022. The latest inspection on file is from Sep 4, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly four violations before.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Miami restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
9
Inspections
7
Critical latest
1
Major latest
11
Minor latest
Inspection History
Sep 4, 2025
Complaint Full
7 critical violations. 1 major violation. 11 minor violations.
View 19 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 rice (51F-Cold Holding); rice (63F - Cold Holding); rice (48F) date marked on 09/02 and 09/03 stored in the walk in cooler. Stop sale was issued.
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength located at the front bar area. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine was 0 ppm.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwashing machine using chlorine sanitizer at 0ppm, located in the bar area.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked beef inside the walk in freezer. Employee placed raw chicken at the bottom. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F-Cold Holding); rice (63F - Cold Holding); rice (48F) date marked on 09/02 and 09/03 stored in the walk in cooler. Stop sale was issued. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed croquettes (49°F cold- holding)located in the reach cooler located at small dry prep station. As per chef, food was placed around 11:30am. Chef placed croquettas in the walk in freezer to cooled down to correct temperature. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose bibs, one by the 3 compartment sink and one by the dishwasher, with no backflow preventer.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the front bar area. Operator provided paper towels to bar tender for that hand wash station. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls around door frame of walk ins soiled.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing bucket of quaternary at 0ppm, located at the prep station near walk-in cooler.
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed two metals being used as spoons for scooping the ready to eat pasta and rice at the front line. Operator removed bowls and replaced with scoops. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the reach in cooler digital thermometer reading at 39F but food items were cold holding at above 41F located at the dry station area not keeping temperature.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal water bottles on the water refill station.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic bins on two separate forage shelves wet nesting located near the ice machine. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed one broken plastic food container at the storage shelves near ice machine. Operator discarded container. **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F located at the prep table on the front line. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwashing station sink soiled with slime and green substance, located at the pizza prepping station.
23-03-4
Basic - Observed female employee at the prep station wearing a bracelet while preparing food.
13-07-4
Basic - Observed ice buildup in reach-in coolers of baine marine in prep station.
14-69-4
18
Jul 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board at cook line across from fryer grooved. - From follow-up inspection 2025-07-11: **Time Extended**
14-09-4
95
Jul 10, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 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 AJI SAUCE (49F - Cooling), as per manager more than six hours.
03D-02-5
High Priority - Live, small flying insects found Observed two small flying insects at bar area.
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed AJI SAUCE (49F - Cooling), as per manager more than six hours. Observed BRISKET RAVIOLI (50F - Cold Holding); PORK RIBS (49F - Cold Holding); MANGO CHEESE SAUCE (51F - Cold Holding), as per manager more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed BRISKET RAVIOLI (50F - Cold Holding); PORK RIBS (49F - Cold Holding); MANGO CHEESE SAUCE (51F - Cold Holding), as per manager more than four hours.
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 Sanitizer Bucket (Quaternary 400-200ppm). Manager diluted solution. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic on container with tongs and a spatula in handwashing sink. Manager removed container. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board at cook line across from fryer grooved.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observe plastic containers at drying rack, wet nesting.
24-08-4
Basic - Food stored on floor. Observed a case of turkey stored on the floor of the walk in freezer. Manager placed on shelf. **Corrected On-Site**
08B-38-4
37
Apr 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Mixer head soiled. Manager cleaned it **Corrected On-Site**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. Observed dessert cooler with standing water.
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill soiled
23-03-4
70
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 Cooked risotto (45F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded food. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked risotto (45F - Cold Holding), stored inside the walk in cooler. As per operator food was prepared 24 hours before the inspection. During the inspection employee discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed restaurant uses time for the white rice they use for fried rice stored at the cooking line. As per operator the rice was cooked 3 hours before the inspection. Discussed and coached operator in proper methods. Provided TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES FORM.
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Single-service articles improperly stored. Observed several boxes with 32 oz plastic containers stored on the floor at the dry storage, located outside the restaurant. During the inspection employee placed items correctly. **Corrected On-Site**
25-05-4
Basic - Waste line missing at soda gun holster, located at the bar.
29-17-4
58
Mar 12, 2024
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. Sinks in kitchen, hot line and prep area had items being stored in the sink. They where removed
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
24-08-4
78
Feb 28, 2023
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the stove soup soup (109F - Hot Holding) Per operator less than one hour . Operator increased the temperature of the stove to improve hot holding **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the Rational oven no vacuum breaker on the hose bibb.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food held at the walk in cooler with the wrong date. Had 2/27/23: was produced 2/28/23. Operator corrected the date of production.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic glass without handle in the soy sauce. Operator removed the glass **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed ceiling tile missing over the salad reach in cooler.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils stored with the food contact surface facing up. Operator removed the utensils, sent them to be cleaned **Corrected On-Site**
24-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed the reach in cooler by the stove hand no ambient thermometer. Operator added the ambient thermometer. **Corrected On-Site**
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed in the kitchen area black plastic bowls not inverted or protected . The chef inverted the howls **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed octopus in the walk in cooler at 41F not covered. The chef covered the octopus **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine without name label. Operator added the name **Corrected On-Site**
02D-01-5
45
Sep 20, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Finka Table & Tap last inspected?
The most recent health inspection at Finka Table & Tap on file is from Sep 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Finka Table & Tap?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Finka Table & Tap.
How does Finka Table & Tap compare to other restaurants in Miami?
Finka Table & Tap most recently scored 18 out of 100, which is lower than the Miami average of 74.
Has Finka Table & Tap's inspection record improved over time?
No. Recent inspections at Finka Table & Tap have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Finka Table & Tap 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 Finka Table & Tap inspected?
Based on the inspection history on file, Finka Table & Tap is inspected around three times per year on average.
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