Hospitality & Culinary Collective
Last inspected: Apr 24, 2026
64
Score
Hospitality & Culinary Collective has been inspected 13 times since 2022. The newest entry in the record is dated Apr 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged three times.
Hospitality & Culinary Collective's latest score of 64 falls below the Miami average of 74. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose at the three compartment sink lower than the flood rim.
29-37-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near three compartment sink. Operator restocked. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink. Operator placed sign. **Corrected On-Site**
31B-04-4
64
Mar 25, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards on prep table. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed a case of water on the floor by dry storage.
08B-38-4
86
Sep 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler. Operator cleaned it onsite. **Corrected On-Site**
23-03-4
90
Apr 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen prep area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to 3 compartment sink. Operator placed paper towels onsite. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Observed broken gasket for walk in cooler door.
14-11-5
Basic - Food stored on floor. Observed cases of chicken on the floor inside walk in freezer. Operator placed them above 6inches onsite. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen prep area. Operator removed cloth from under cutting board. **Corrected On-Site**
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with excessive cut marks in kitchen prep area.
14-09-4
67
Mar 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing oil with no labels located at the cook line. Operator labeled. **Corrected On-Site**
02D-01-5
95
Dec 11, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle used to scoop flour.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with dust.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, throughout the kitchen.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs with no name label.
02D-01-5
82
Dec 6, 2024
Routine - Food
4 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
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
82
Jun 26, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed red beans (49F - Cold Holding) at walk in cooler, as per manager since Sunday. Manager discarded products.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Obseved sponge inside handsink located next to 3 compartment sink. Manager removed them. **Corrected On-Site**
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed container with sugar near the cook line with no label.
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and red beans with no label at walk in cooler for more than 24 hours.
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish at 3 compartment sink thawing with no running water. Instructed manager on proper method.
06-01-5
61
Jun 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling AC vents soiled in kitchen.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Jan 17, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a bak pack on the sink in the ware washing room. The manager had the item removed. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed beef in a vacuum sealed package. As per the owner it was done on site.
03G-50-1
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 a container of flour. The manager inverted it. **Corrected On-Site**
10-01-5
64
Nov 30, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over peeled plantains, raw shell eggs over milk. All items rearranged at time of inspection. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar soiled in crevices. Employee washed nozzle at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handler certificates by Efoodtrainer.
53B-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager removed scoop and sent to dish for cleaning and relocating. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between three compartment sink and ice bin at bar. Employee removed items. **Corrected On-Site**
10-17-4
58
Jun 19, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Dec 29, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler observed beef broth (51F - Cooling); beef broth (52F - Cooling), as per person in charge cooling overnight. Employee discarded food onsite.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler observed beef broth (51F - Cooling); beef broth (52F - Cooling), as per person in charge cooling overnight. Employee discarded food onsite. **Corrected On-Site**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walking cooler observed raw beef over cooked pork chunks. Employee removed raw beef and placed it underneath the cooked pork on-site.
08A-05-6
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
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided person in charge the big 6 poster.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed limes stored in the hand wash sink located in the bar area. Employee removed the limes. **Corrected On-Site**
31A-09-4
47
Frequently Asked Questions
When was Hospitality & Culinary Collective last inspected?
The most recent health inspection at Hospitality & Culinary Collective on file is from Apr 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hospitality & Culinary Collective?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Hospitality & Culinary Collective.
How does Hospitality & Culinary Collective compare to other restaurants in Miami?
Hospitality & Culinary Collective most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Hospitality & Culinary Collective's inspection record improved over time?
Results have been roughly steady. Inspections at Hospitality & Culinary Collective have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hospitality & Culinary Collective means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hospitality & Culinary Collective inspected?
Based on the inspection history on file, Hospitality & Culinary Collective is inspected around four times per year on average.
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