Lettuce & Tomato Gourmet Gastrobar
Last inspected: Feb 2, 2026
58
Score
Public records show seven inspections at Lettuce & Tomato Gourmet Gastrobar stretching back to 2022. Lettuce & Tomato Gourmet Gastrobar was last inspected on Feb 2, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
Looking across the full record, “in-use tongs stored on stove door handle between uses” is the recurring theme, flagged four times.
The city-wide average sits at 72, which Lettuce & Tomato Gourmet Gastrobar's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Observed raw lamb stored over/not properly separated from various ready-to-eat foods in reach in cooler.
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 - Required employee training expired for all employees as of 1/25/26. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - In-use tongs stored on stove door handle between uses. **Repeat Violation**
10-20-4
Basic - Interior of refrigerator in disrepair/has exposed insulation. **Repeat Violation**
14-36-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
58
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for container of cut lettuce.
14-86-1
High Priority - Observed a bottle of equate stomach relief stored in reach in cooler with food for customer consumption.
41-07-4
Intermediate - Handwash sink behind front counter used as a dump sink for ice. Advised manager that can not be used for any purposes other than handwashing.
31A-11-4
Basic - Employee beverage container on a food preparation table. Advised manager and she removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food storage container cracked or broken. **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach-in freezer (sushi).
14-69-4
Basic - In-use knife/knives stored in cracks between reach in cooler and wall.
10-17-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Interior of refrigerator has exposed insulation.
14-36-5
Basic - Observed cases of raw beef stored on floor in kitchen area.
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
39
Mar 13, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times due to plastic container stored inside.
31A-09-4
Basic - Food stored on floor. Observed cases of sodas stored on floor behind front counter.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in sushi station.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food storage container cracked or broken.
14-38-4
67
Oct 28, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various foods in reach in cooler.
14-86-1
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. Emailed form to operator so he can print.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of refrigerator in disrepair and has exposed insulation. **Repeat Violation**
14-36-5
Basic - Observed in sushi are ceiling not completely closed with AC ducts exposed. Ceiling not smooth, nonabsorbent and easily cleanable with dust on wood beams.
36-04-5
Basic - Reach-in cooler interior and shelves has accumulation of soil residues.
22-16-4
61
May 20, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored in hand washing sink. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink located behind front counter as a dump sink and to rinse pitcher.
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of refrigerator in disrepair/has exposed insulation. Located in front of fryer.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Located in salad station.
29-49-6
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
61
Aug 25, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
64
Dec 27, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak and raw shrimp being stored on top of various ready to eat foods. **Warning**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Cloth used as a food-contact surface. Observed wiping cloths lining pans of cut vegetables and raw fish. Chef removed. **Corrected On-Site** **Warning**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks being stored on prep tables throughout kitchen area. **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.located between prep tables. Chef removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site** **Warning**
10-20-4
61
Frequently Asked Questions
When was Lettuce & Tomato Gourmet Gastrobar last inspected?
The most recent health inspection at Lettuce & Tomato Gourmet Gastrobar on file is from Feb 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Lettuce & Tomato Gourmet Gastrobar?
Across the inspection record, “in-use tongs stored on stove door handle between uses” has been cited four times, more than any other issue at Lettuce & Tomato Gourmet Gastrobar.
How does Lettuce & Tomato Gourmet Gastrobar compare to other restaurants in North Miami Beach?
Lettuce & Tomato Gourmet Gastrobar most recently scored 58 out of 100, which is lower than the North Miami Beach average of 72.
Has Lettuce & Tomato Gourmet Gastrobar's inspection record improved over time?
No. Recent inspections at Lettuce & Tomato Gourmet Gastrobar have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lettuce & Tomato Gourmet Gastrobar 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 Lettuce & Tomato Gourmet Gastrobar inspected?
Based on the inspection history on file, Lettuce & Tomato Gourmet Gastrobar is inspected around two times per year on average.
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