Jules Kitchen
Last inspected: Jan 26, 2026
32
Score
Going back to 2022, Jules Kitchen has 12 inspections in the public record. The latest inspection on file is from Jan 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 69, which Jules Kitchen's 32 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
3
Critical latest
6
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee came to work, put gloves on and engaged in food preparation without washing his hands. Employee was couched , then , he washed his hands . **Corrected On-Site**
12A-07-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of 0 ppm chlorine sanitizer concentration . DM was calibrated and then, sanitizer 100 ppm. **Corrected On-Site**
22-49-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. As evidence of 0 ppm chlorine sanitizer concentration and glassware inside DM. DM was calibrated and then, sanitizer 100 ppm **Corrected On-Site**
22-45-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine sanitizer concentration for DM located at the bar.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at the bar area . Employee was coached about it. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the kitchen hand sink. Station was restocked. **Corrected On-Site**
31B-02-4
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 food hand,eats for Ruth and Rafael , working in the establishment for more than 2 months.
53B-02-5
Intermediate - No soap provided at handwash sink. Missing soap at the bar hand sink station. Station was restocked. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for breakfast included menu. Manager added the consumer advisory and reprinted the menus **Corrected On-Site**
02B-02-5
Basic - Floor area(s) covered with standing water. Accumulation of water in the kitchen floor.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease inside the oven.
22-08-4
32
Sep 18, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line cooler with beef patty (52F - Cold Holding); Fish (55F - Cold Holding); coconut shrimp (54F - Cold Holding); cooked chicken (52F - Cold Holding); mozzarella sticks (49F - Cold Holding); yuca fries (48F - Cold Holding); pork ribs (60F - Cold Holding); raw chicken (60F - Cold Holding); pico de Gallo (67F - Cold Holding). As per employee for less than 4 hrs. Chef added ice bags in all the reach in cooler to lower the temperature. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. Also Observed commercially processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef burger patties inside walk in cooler. Chef inverted them. **Corrected On-Site**
08A-20-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 sealed bags of 6 oz each with ROP raw tuna inside, already thawed. The ROP process is conducted on site.
03G-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener.
22-02-4
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 ROP for fish conducted on site without approved HACCP plan.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food.
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 cooler located in front of the cook line with ambient temperature of 50 F.
14-74-7
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 processed ROP Mahi Mahi fish already thawed inside the sealed bag in the walk in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table. Employee moved it. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer inside cooler at the coffee station. Thermometer was placed inside the cooler . **Corrected On-Site**
05-09-4
33
Jun 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f. **Corrected On-Site** - From follow-up inspection 2025-03-17: Not observed . - From follow-up inspection 2025-05-28: No hot holding process observed . - From follow-up inspection 2025-06-13: No hot holding process at the time of the inspection
03E-08-5
86
May 28, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f. **Corrected On-Site** - From follow-up inspection 2025-03-17: Not observed . - From follow-up inspection 2025-05-28: No hot holding process observed .
03E-08-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees. - From follow-up inspection 2025-03-17: **Time Extended** - From follow-up inspection 2025-05-28: The establishment hired new employees and already bought the books for training them. **Time Extended**
53B-01-5
78
Mar 17, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f. **Corrected On-Site** - From follow-up inspection 2025-03-17: Not observed .
03E-08-5
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine draining into the hand sink at the coffee lobby station. - From follow-up inspection 2025-03-17: Coffee machine draining inside . **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new prep area with 3 steam tables, oven, salad coolers , toasters , sushi display , lobster tank and 3 portable induction hobs. - From follow-up inspection 2025-03-17: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees. - From follow-up inspection 2025-03-17: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-03-17: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters. - From follow-up inspection 2025-03-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Observed dry storage area disorganized. - From follow-up inspection 2025-03-17: **Time Extended**
33-34-4
52
Mar 10, 2025
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghettis at 49 F inside reach in cooler at the lobby . Cooler door was opened , employee placed the food inside ice for rapid cooling down . **Corrective Action Taken**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed missing parasite letter for salmon.
01D-01-5
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed yellow rice reheated inside microwave at 126F. Employee placed the rice again inside microwave and reheated the food at 165 f. **Corrected On-Site**
03E-08-5
Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine draining into the hand sink at the coffee lobby station.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee washed it. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink. Employee was coached about the hand sink use. **Corrective Action Taken**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new prep area with 3 steam tables, oven, salad coolers , toasters , sushi display , lobster tank and 3 portable induction hobs.
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for all the employees.
53B-01-5
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.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula and some other utensils inside standing water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
23-03-4
Basic - Single-service articles improperly stored. Observed cardboard boxes with disposable cups and containers on the dry storage floor.
25-05-4
Basic - Storage area not maintained clean and organized. Observed dry storage area disorganized.
33-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing inside standing water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left
21-12-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Food stored on floor. Observed butter container on the walk in freezer floor. Employee moved it . **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses.Observrd ice bucket on the floor at the lobby bar . Employee moved it. **Corrected On-Site**
10-14-5
21
Jul 24, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Mar 20, 2024
Food-Licensing Inspection
3 major violations. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
55
Aug 3, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
67
Feb 23, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish inside reach in cooler located in front the cook line. Employee inverted the storage order . **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Information was provided. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee washed it. **Corrected On-Site**
22-02-4
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. Form was provided.
11-26-1
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 packaged fish already thawed inside the sealed bag. Employee opened all the bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food storage container/container lid cracked or broken. Observed cracked ice bucket to dispense ice.
14-38-4
55
Nov 14, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (48 F - Cooling) from 9 am as per cook , still at 48 F at 3:30 pm . **Warning** - From follow-up inspection 2022-11-14: Not cooling process observed .
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meat balls from previous day reheated to 127 F. Employee reheated the food at 188 F. **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-14: Not reheating process observed.
03E-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food with an expired license. **Admin Complaint** - From follow-up inspection 2022-11-14: Restaurant license still delinquent. **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees need to be retrained in most of the food process regulations as cooling, reheating, checking sanitizer, etc. **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Neither chlorine nor quat test kit to check the sanitizer concentration. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-14: Observed chlorine test kit available at the time of the inspection, but not quat test kit. **Time Extended**
16-37-1
47
Frequently Asked Questions
When was Jules Kitchen last inspected?
The most recent health inspection at Jules Kitchen on file is from Jan 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jules Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Jules Kitchen.
How does Jules Kitchen compare to other restaurants in Miami Beach?
Jules Kitchen most recently scored 32 out of 100, which is lower than the Miami Beach average of 69.
Has Jules Kitchen's inspection record improved over time?
No. Recent inspections at Jules Kitchen have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Jules Kitchen 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 Jules Kitchen inspected?
Based on the inspection history on file, Jules Kitchen is inspected around four times per year on average.
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