Fresh
Last inspected: Mar 5, 2026
78
Score
Fresh appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Mar 5, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Fresh's latest score of 78 sits above the Miami Beach average of 69. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell above fruits inside walk in cooler. Person in charge moved the raw shell eggs to a different shelving. **Corrected On-Site**
08A-05-6
Basic - Water leaking from pipe and/or faucet/handle. Observed a leak from the faucet at the 3 compartment sink.
29-11-4
Basic - Old labels stuck to food containers after cleaning. Observed old sticker stuck on clean container.Person in charge removed it immediately. **Corrected On-Site**
16-46-4
78
Sep 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers snapper ceviche ( fresh ) with no parasite letter. **Warning** - From follow-up inspection 2025-09-30: As per Executive Chef , the establishment will no offer snapper ceviche until they have the correct letter or procedure.
01D-01-5
86
Sep 26, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Front Counter Cooler: American cheese (57F - Cold Holding); sliced tomatoes (58F - Cold Holding); breaded fish (46F - Cold Holding); garlic sauce (60F - Cold Holding); diced tomatoes (54F - Cold Holding); caramelized onions (56F - Cold Holding). As per Chef D' Cuisine food was stored inside at 10:45 am, less than 4 hrs. Employees placed ice bath immediately. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Observed sushi rice at 92 F under TPHC with no time mark. As per manager, the rice was set up at 11:00am when the establishment opened. Rice was marked immediately. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers snapper ceviche ( fresh ) with no parasite letter. **Warning**
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Chef D' Cuisine was rinsing the scoop inside the hand sink. Chef was explained about hand sink use. Scoop was sent to the 3 compartment sink. **Corrective Action Taken** **Warning**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed baristas without hair restraints. Observed all baristas with hats. **Corrected On-Site** **Warning**
13-03-4
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 panko crumbs and the flour. Scoop was removed from inside and washed. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching the sushi rice. Employee washed it. **Corrected On-Site** **Warning**
10-06-5
50
Feb 17, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
78
Jul 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Mar 5, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tuna at 46 F and cut raw fish at 47 F inside reach in cooler . Cooler temperature was 45 F . Maintenance employee came to fix the equipment and food items were stored inside walk in cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings at 70 F cooling down at room temperature. As per employee, the chicken wings were cooling down since 1 pm. Cooked chicken wings were placed inside walk in cooler . **Corrective Action Taken**
03D-15-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching the sushi rice, the shrimp and the tuna . Employee removed all the utensils. **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside standing water.
06-01-5
67
Oct 18, 2023
Routine - Food
No violations found.
100
Oct 17, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed fish ceviche ( snapper
01D-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing procedure TPHC at the establishment. Observed sushi rice at 78 F left at room temperature for about 3 hrs. Procedure was provided.
03F-10-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche and tuna poke ( raw) not identified on the menu.
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
64
Mar 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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 one reach in cooler at 50 F ambient temperature. Executive chef reported the issue. **Repeat Violation** - From follow-up inspection 2023-03-21: Observed maintenance company working on it. **Time Extended**
14-74-7
95
Aug 18, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp at 50 F and cut lettuce at 48 F inside a cooler with ambient temperature of 48 F. ( salad station cooler) . As per person in charge for approximately 2 1/2 hrs. Shrimps were moved to walk in cooler and lettuce was placed in ice water immediately. **Corrective Action Taken**
03A-02-5
Basic - Food storage container/container lid cracked or broken. Observed cracked food container lids. Chef discarded them. **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. The wet towel was replaced for a food grade plastic mat. **Corrected On-Site**
21-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath hand sink at the warewashing area. **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
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 reach in cooler at ambient temperature of 48 F. All TCS food was moved to the walk in cooler or placed in ice bath. Cooler was reported for service immediately. **Corrective Action Taken**
14-74-7
67
Frequently Asked Questions
When was Fresh last inspected?
The most recent health inspection at Fresh on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fresh?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fresh.
How does Fresh compare to other restaurants in Miami Beach?
Fresh most recently scored 78 out of 100, which is higher than the Miami Beach average of 69.
Has Fresh's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh 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 Fresh inspected?
Based on the inspection history on file, Fresh is inspected around three times per year on average.
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