Kantina
Last inspected: Mar 18, 2026
64
Score
Kantina, located at 834 Ocean Drive in Miami Beach, FL, had a moderate risk inspection on March 18, 2026, with a score of 64. This inspection identified one critical violation, one major violation, and four minor violations. Historical data indicates a pattern of mostly high-risk inspections for Kantina.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. **Repeat Violation**
23-03-4
64
Oct 16, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (52F - Cold Holding) inside WIC, as per chef from 10-11-25. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (52F - Cold Holding) inside WIC, as per chef from 10-11-25. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed gaskets in disrepair.
14-11-5
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. **Repeat Violation**
23-03-4
50
Apr 25, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen. - From follow-up inspection 2025-04-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2025-04-25: **Time Extended**
14-17-4
82
Jan 3, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed spaghetti (58F - Cooking); yellow rice (59F - Cold Holding) held for more than 24 hours at the reach in cooler across cook line.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spaghetti (58F - Cooking); yellow rice (59F - Cold Holding) held for more than 24 hours at the reach in cooler across cook line. **Repeat Violation**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate for Elena Ermolaeva expired on - 12-18-2024.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare not linked to consumer advisory on menu.
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above reach in cooler at kitchen. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Observed by dishwasher area.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
41
Sep 17, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at hand sink located at dishwasher area. - From follow-up inspection 2024-09-17: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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. Provided via email to operator. - From follow-up inspection 2024-09-17: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Observed ceiling tiles vents throughout the establishment. - From follow-up inspection 2024-09-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line and preparation area near walk in cooler. - From follow-up inspection 2024-09-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler handle at bar area in disrepair. - From follow-up inspection 2024-09-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer located by walk in cooler. - From follow-up inspection 2024-09-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled throughout the kitchen. - From follow-up inspection 2024-09-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2024-09-17: **Time Extended**
14-17-4
61
Sep 16, 2024
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands at cookline. Informed her on proper procedure.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (48F - Cold Holding); marinara sauce (48F - Cold Holding); tuna (49F - Cold Holding) at preparation area near walk in cooler. As per chef since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (48F - Cold Holding); marinara sauce (48F - Cold Holding); tuna (49F - Cold Holding) at preparation area near walk in cooler. As per chef since previous day.
03A-02-5
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. Provided via email to operator.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored at walk in cooler with no date marked, held more than 24 hours.
02C-02-5
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
Intermediate - No soap provided at handwash sink. Observed at hand sink located at dishwasher area.
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Observed ceiling tiles vents throughout the establishment.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep table across cook line.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line and preparation area near walk in cooler.
14-09-4
Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. At the time of the inspection observed chef coughing and with runny nose preparing food.
11-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler handle at bar area in disrepair.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer located by walk in cooler.
14-69-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employees wallet and AirPod stored at preparation table across cook line.
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled throughout the kitchen.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
36-73-4
21
Feb 22, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted meat over sliced cheese and other ready to eat items, operator moved the burger patties. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment and bar area
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in hand wash sink, operator moved them. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink leaking into bucket in dish room area **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Nov 17, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Rubbing Alcohol stored on shelf above reach in cooler.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand washing station to fill container with water.
31A-11-4
Intermediate - No soap provided at handwash sink. At all hand washing stations in kitchen.
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line inside water. Water temperature 94f.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing station pipe leaking in kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
52
Dec 12, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
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 mixed ceviche (48F - Cold Holding); ham (51F - Cold Holding) at reach in cooler at preparation area across from cook line. As per employee, since the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed ceviche (48F - Cold Holding); ham (51F - Cold Holding) at reach in cooler at preparation area across from cook line. As per employee, since the previous day. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of sugar container soiled. Observed interior of microwave at preparation area soiled with accumulated food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored I hand sink at ware washing area. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at storage rack near cook line.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris near hand sink across from cook line.
36-27-5
Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler gasket in disrepair.
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust at ware washing area.
36-34-5
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 at reach in cooler at preparation area across from cook line at 60F.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on 10-1-22. Provided Self-Print licensing handout. **Corrective Action Taken**
50-09-4
Basic - Hole in or other damage to wall. Observed hole in wall at ware washing area across from dish machine.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in cooler at cook line across from grill.
14-36-5
30
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