Florida Restaurant
Last inspected: Jan 27, 2026
82
Score
Public records show nine inspections at Florida Restaurant stretching back to 2022. The most recent report on file is from Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
The city-wide average for Miami Beach sits at 69, putting Florida Restaurant on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease on oven.
22-08-4
Basic - Floor area(s) covered with standing water. Observed standing water under sink in the butcher area.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet paper towel under cutting board in the grab and go area.
21-04-4
82
Oct 9, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
3 critical violations. 6 major violations. 6 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 DM is not sanitizing properly as evidence of chlorine sanitizer 0 ppm. Operator contacted technician that came to fix the issue. **Corrective Action Taken**
22-49-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees engaged in came from outside and started working with food without washing hands. Employee was coached and washed his hands correctly.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed marinated raw chicken above ready to eat smoked salmon inside the butchery walk in cooler. Employee inverted the food items. **Corrected On-Site**
08A-05-6
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test since 4/2025. Chef ordered it immediately. **Corrective Action Taken**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris residue on can opener. Employee clean it out. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 servers were rinsing the wet towels inside the hand sink by the ware washing area and employees at the front bar using the hand sink to discard leftover food.
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing Yunipr Malian, Luz Medina, Noel Brandy, Christian Miranda, Jesus Parra, Rosa Pineda with 2 months working for food service .
53B-02-5
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. Missing Yunipr Malian, Luz Medina, Noel Brandy, Christian Miranda, Jesus Parra, Rosa Pineda with 2 months working for food service .
11-26-1
Intermediate - No soap provided at handwash sink. Missing soap at the hand sink located at the butchery area. Employee restocked the station. **Corrected On-Site**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of food residue on the floor at the butchery area.
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Observed at the pastry area. Missing splash guard.
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was discarded. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb legs thawing at room temperature of 58 F. Lamb legs were placed under cold running water. **Corrective Action Taken**
06-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the grab and go area.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing at the butchery area.
36-03-4
26
Jan 15, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Turkey burger above beef and pork inside walk in cooler. Employee inverted them. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed unwrapped apples for customer self service. Apples were moved to behind the counter. **Corrected On-Site**
08B-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with water next to clean utensils.
12B-07-4
Basic - Equipment gaskets in poor repair. Observed pantry reach in cooler with gaskets in disrepair. **Repeat Violation**
14-11-5
70
Jul 30, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
41
Jan 25, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to hold dirty pan at the front.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Butchery hand sink . Station was restocked. **Corrected On-Site** **Repeat Violation**
31B-02-4
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 commercially package fish already thawed inside sealed bags. Employee opened the bags . **Corrected On-Site**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server wearing bracelets when handling food.
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Employee corrected it. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the pantry area. Chef provided the employee with the food grade mat. **Corrected On-Site**
21-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Repeat Violation**
16-38-5
Basic - Open condiments / toppings provided for self-service not properly protected. Observed food toppings for self service displayed at the breakfast buffet without protection . Sneeze guard is needed . Chef spoke with maintenance to provide protection to all the toppings ( chocolate chips, granola, chia, oats) .
08B-04-4
61
Aug 2, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Mar 13, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at 72 F for approximately 1 hr. Employee placed the eggs in ice bath. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham inside a container at 48 F at the show cooking area front buffet for less than 4 hrs as per employee.Employee placed it in ice. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the front service area used to rinse pans in continue use.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive accumulation of ice buildup inside walk in freezer
14-69-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
55
Sep 16, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed DM is not reaching 180 F , 160 F on surfaces. Operator was advised to used the 3 compartment sink for sanitation.
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine located at the coffee station service. **Repeat Violation**
22-20-5
Basic - Equipment gaskets in poor repair. Observed reach in cooler gaskets at the bar / grab and go in disrepair. **Repeat Violation**
14-11-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of sauce on the bottom of the reach in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed
21-12-4
64
Frequently Asked Questions
When was Florida Restaurant last inspected?
The most recent health inspection at Florida Restaurant on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Florida Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Florida Restaurant.
How does Florida Restaurant compare to other restaurants in Miami Beach?
Florida Restaurant most recently scored 82 out of 100, which is higher than the Miami Beach average of 69.
Has Florida Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Florida Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Florida Restaurant 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 Florida Restaurant inspected?
Based on the inspection history on file, Florida Restaurant is inspected around three times per year on average.
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