Glass and Vine
Last inspected: Oct 28, 2025
95
Score
Inspectors have visited Glass and Vine 11 times, with records going back to 2022. The most recent visit was on Oct 28, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-28: At time of callback inspection still observed. **Time Extended**
23-03-4
95
Oct 27, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Bain Marie meat balls (112F - Hot Holding); as per chef for less than 3 hours. Chef began to reheat. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers raw hamburger patties (51F - Cold Holding); raw salmon (52F - Cold Holding); mahi mahi (52F - Cold Holding); beef steaks (52F - Cold Holding). As per operator less than 4 hours. Operator began to remove and place into reach in coolers to rapid cool. Observed at flip top prep cooler at cook line diced chicken (50F - Cold Holding); sautéed mushrooms (47F - Cold Holding); Alfredo sauce (49F - Cold Holding); as per chef all from the day before. Operator removed to discard. **Corrective Action Taken** **Warning**
03A-02-5
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 at flip top prep cooler at cook line diced chicken (50F - Cold Holding); sautéed mushrooms (47F - Cold Holding); Alfredo sauce (49F - Cold Holding); as per chef all from the day before. Operator removed to discard. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at cook line blocked by trash can. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used to stored pitcher. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line. Operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
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 2 thawed packages of mahi mahi at cook line reach in cooler not removed from reduced oxygen packaging. Operator discarded. **Warning**
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 employee open water bottles stored in reach cooler at cook line. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Repeat Violation** **Warning**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep table. **Repeat Violation** **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at shared bathrooms. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit. **Repeat Violation** **Warning**
22-16-4
Basic - Stored food not covered. Observed at prep area reach in cooler at cook line containers if grilled chicken, cut lettuce, edamame and sauces stored uncovered. **Repeat Violation** **Warning**
08B-12-5
32
Oct 13, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers raw hamburger patties (51F - Cold Holding); raw salmon (52F - Cold Holding). As per cook less than 2 hours. Chef began to place ice onto items to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 400+ppm). Operator began to dilute . **Corrective Action Taken**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand sink at cook line blocked by trash can. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used to store pitcher. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter prep area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter prep area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers era of spices at cook line. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter prep area plates not stored in manner with overhead protection. Operator removed to store elsewhere. **Corrective Action Taken**
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed throughout.
36-73-4
Basic - Food stored on floor. Observed at dry storage area case of plastic water bottles stored on floor.
08B-38-4
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 in containers of rice and flour throughout kitchen.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at shared bathrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit. Operator began to clean during inspection. **Corrective Action Taken**
22-16-4
Basic - Stored food not covered. Observed at prep area reach in cooler at cook line containers if grilled chicken and sauces stored uncovered. **Repeat Violation**
08B-12-5
30
Apr 16, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. **Warning** - From follow-up inspection 2025-04-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled. **Warning** - From follow-up inspection 2025-04-16: **Time Extended**
23-03-4
86
Apr 15, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated shrimp (56F - Cold Holding) cooked carrots (52F - Cold Holding) in reach in cooler across from cook line. As per operator since 04/14. Operator discarded during inspection. Also observed sage butter (56F - Cold Holding); Tapenade (49F - Cold Holding); shredded cheese (52F - Cold Holding) at front counter reach in cooler across from bar. As per operator for two hours. Operator moved items to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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 raw marinated shrimp (56F - Cold Holding) cooked carrots (52F - Cold Holding) in reach in cooler across from cook line. As per operator since 04/14. Operator discarded during inspection. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking handwashing sink in kitchen area. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in handwashing sink in kitchen area. Operator moved container to dishwasher area. **Corrected On-Site** **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in container of seasoned flour on prep table across from ice machine. Operator removed bowl. **Warning**
14-01-5
Basic - Floor area(s) covered with standing water. Observed standing water under hand washing sink in kitchen area. Also observed in dishwasher area. Also observed next to ice machine. **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled. **Warning**
23-03-4
Basic - Stored food not covered. Observed container of cooked potatoes in reach inn cooler across from cook line not covered. **Warning**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed at handwashing sink in kitchen area. Operator fixed pipe during inspection. **Corrected On-Site** **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 400ppm) Operator diluted solution Final solution Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed Sanitizer bucket stored on the floor throughout establishment. **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled on top prep shelf across from ice machine l Operator labeled during inspection. **Warning**
02D-01-5
37
Oct 8, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at prep area standing reach in freezer, raw burger patties and sliders stored over bags of fries.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line, raw chicken (62F - Cold Holding); raw burger (61F - Cold Holding). As per operator for 2 hours. Operator removed to place into walk in cooler to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter garlic butter (101F - Hot Holding). As per operator for 30 minutes.
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed 2 gallon of open milk not date marked with open date.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener. **Repeat Violation**
22-02-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed for main dish machine. Operator replaced sanitizer and primed solution. **Corrected On-Site**
16-59-1
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at prep counter. Operator removed and stored on lower shelf. **Corrected On-Site**
21-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
42-01-4
Basic - Food stored on floor. Observed at beverage stored area, cases of plastic water bottles stored on floor.
08B-38-4
Basic - Equipment in poor repair. Observed bar area reach in cooler door broken.
14-11-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of cauliflower with no date and time label. Operator began to label during inspection. **Corrective Action Taken**
03G-53-1
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at interior bar area.
25-27-4
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 at low boy reach in cooler at cook line, 10 packages of reduced oxygen tunas (frozen) not removed from package to begin thawing. Operator removed tunas from packages. **Corrected On-Site**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.
22-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tank at bar area.
51-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
29
Apr 26, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken stored above croquettes located in the prep reach in cooler. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with encrusted food debris.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
64
Nov 28, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
29-42-4
86
Nov 27, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep unit:; marinated chicken ,as per operator about 3hrs ago , operator removed to walk-in in freezer for rapid cooling. (46F - Cold Holding) coleslaw (51F - Cold Holding); sliced tomatoes (52F - Cold Holding)as per operator about 2 hrs ago.operator removed to walk-in freezer for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
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 at the bar,main units chlorine strength at 0ppm.operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense flour from bulk bin. **Corrected On-Site** **Warning**
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 ambient temperature of prep unit opposite cookline at approximately 50F. coleslaw (51F - Cold Holding); sliced tomatoes (52F - Cold Holding)as per operator about 2 hrs ago.operator removed to walk-in freezer for rapid cooling. **Warning**
14-74-7
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed for the bulk sugar and flour bins **Corrected On-Site** **Warning**
02D-01-5
50
Apr 4, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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 sanitizer strength at 0ppm, operator set up 3 compartment sink and called service technician. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: drawers:; marinated chicken (51F - Cold Holding); marinated shrimp (55F - Cold Holding); mahi-mahi (50F - Cold Holding)as per operator about 30 mins ago,operator removed to reach -in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted food debris. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed jug stored in the kitchen unit. **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing. Observed above the ice machine.
36-36-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the reach in cooler opposite fryers.
14-33-4
Basic - Floor area(s) covered with standing water. Observed in the walk-in cooler. **Corrected On-Site**
36-22-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. **Corrected On-Site** **Repeat Violation**
13-03-4
50
Aug 8, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink missing paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter hand sink missing a soap. **Corrected On-Site**
31B-03-4
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 raw tuna ( frozen) thawing in commercially ROP packages. Advised, the operator, the operator cut all bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. DBPR food service license not posted. The operator posted at the front. **Corrected On-Site**
50-09-4
Basic - Employee beverage container in ice machine/ice bin. Observed a bottle of wine stored in ice at the bar area. The operator removed the bottle. **Corrected On-Site**
12B-14-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
67
Frequently Asked Questions
When was Glass and Vine last inspected?
The most recent health inspection at Glass and Vine on file is from Oct 28, 2025. The public record contains 11 inspections in total.
What is the most common violation at Glass and Vine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Glass and Vine.
How does Glass and Vine compare to other restaurants in Miami?
Glass and Vine most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Glass and Vine's inspection record improved over time?
Results have been roughly steady. Inspections at Glass and Vine have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Glass and Vine 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 Glass and Vine inspected?
Based on the inspection history on file, Glass and Vine is inspected around three times per year on average.
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