Limoncello
Last inspected: Jul 29, 2025
26
Score
Limoncello has been inspected 10 times since 2022. The latest inspection on file is from Jul 29, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 16 violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded eight times.
Restaurants in Miami Beach average 69, so Limoncello trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
0
Critical latest
10
Major latest
7
Minor latest
Inspection History
Jul 29, 2025
Routine - Food
10 major violations. 7 minor violations.
View 17 violations
Intermediate - No soap provided at handwash sink. Observed at HWS by cookline. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line **Repeat Violation**
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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 to operator via email. **Repeat Violation**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS by cookline. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed water bottles and boxes with vegetables not stored at least 6 inches of the floor at entrance of kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Repeat Violation**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS by cookline.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork by dishwasher thawing at room temperature, coached operator on correct procedures.
06-01-5
26
Feb 25, 2025
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
20
Oct 30, 2024
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
02B-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at each of the handsink in restaurant. - From follow-up inspection 2024-08-14: Observed no paper towels at each of the handsink in restaurant. **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen. **Repeat Violation** - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door not working. - From follow-up inspection 2024-08-14: Observed reach in cooler door not working. **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment. - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
21-12-4
47
Aug 14, 2024
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at each of the handsink in restaurant. - From follow-up inspection 2024-08-14: Observed no paper towels at each of the handsink in restaurant. **Time Extended**
31B-02-4
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. - From follow-up inspection 2024-08-14: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - From follow-up inspection 2024-08-14: **Time Extended**
02B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen. **Repeat Violation** - From follow-up inspection 2024-08-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line. - From follow-up inspection 2024-08-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-08-14: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door not working. - From follow-up inspection 2024-08-14: Observed reach in cooler door not working. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen. - From follow-up inspection 2024-08-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2024-08-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line. - From follow-up inspection 2024-08-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line. - From follow-up inspection 2024-08-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers. - From follow-up inspection 2024-08-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant. - From follow-up inspection 2024-08-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment. - From follow-up inspection 2024-08-14: **Time Extended**
21-12-4
43
Aug 13, 2024
Routine - Food
2 critical violations. 6 major violations. 14 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (89F - Cold Holding); chicken (58F - Cold Holding); brazino (59F - Cold Holding); meatballs (52F - Cold Holding); shrimp (51F - Cold Holding) at reach in cooler locate across cook line. As per chef stored in reach in cooler since previous day. Ambient Temperature inside reach in cooler is 84F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef (89F - Cold Holding); chicken (58F - Cold Holding); brazino (59F - Cold Holding); meatballs (52F - Cold Holding); shrimp (51F - Cold Holding) at reach in cooler locate across cook line. As per chef stored in reach in cooler since previous day. Ambient Temperature inside reach in cooler is 84F.
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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 paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at each of the handsink in restaurant.
31B-02-4
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.
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs held for more than 24 hours with no date marked at reach in cooler across from cook line.
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler door not working.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed water bottles and boxes with vegetables not stared at least 6 inches of the floor at entrance of kitchen.
08B-47-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
22-09-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted above reach in cooler near handsink.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line.
14-09-4
20
May 13, 2024
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and can opener near pizza oven soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand washing sink at pizza preparation area and hand washing sink next to cookline. Informed manager that these hand washing sinks can not be blocked.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand washing sink next to cookline.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at kitchen. **Repeat Violation**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided manager with consumer advisory and posted it at dining area near bar. **Corrected On-Site**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at all vents soiled throughout kitchen **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets in front of cooking range and reach-in freezer by kitchen entrance in disrepair. Observed reach-in cooler at pizza preparation area in disrepair with a temperature of 61F, informed manager, no TCS food items were inside. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach-in coolers gaskets soiled at kitchen and pizza preparation area and reach-in doors at kitchen soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed calamari and octopus not covered at reach-in cooler at cookline.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation sink near dishmachine and wall behind three compartment sink soiled. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink at cook-line. **Repeat Violation**
29-11-4
39
Dec 19, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
39
Sep 19, 2023
Routine - Food
2 critical violations. 10 major violations. 10 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meatballs (52F - Cooling) at reach-in cooler at preparation area. As per chef, cooked last night. **Warning**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed meatballs (52F - Cooling) at reach-in cooler at preparation area. As per chef, cooked last night. **Warning**
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
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 operator with vomit and diarrheal cleanup procedures via email. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation** **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime at kitchen area. Observed slicer soiled with food debris at pizza oven area and cutting board soiled across from pizza oven. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with boxes of tomato sauce. Informed chef that the sink can't be blocked. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and hand washing sink at bar. Employee brought towels to hand washing sink at bar area. **Corrective Action Taken** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Provided operator with employee reporting responsibilities agreement via email. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at bar area. Employee brought soap to sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled under cooking equipment throughout kitchen area. **Repeat Violation** **Warning**
36-73-4
Basic - Current Hotel and Restaurant license not displayed. Observed license posted expired October 1, 2022. **Repeat Violation** **Warning**
50-09-4
Basic - Equipment in poor repair. Observed reach-in cooler door in disrepair at kitchen near fryers and gaskets in disrepair at upright reach-in cooler at kitchen. **Warning**
14-11-5
Basic - Food stored on floor. Observed plastic water bottles stored under hand washing sink at kitchen and frying oil box stored on floor by fryers. **Repeat Violation** **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reached-in coolers gaskets soiled throughout kitchen. Observed two door upright reach-in cooler gaskets, doors, and inside soiled at kitchen area. **Repeat Violation** **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef and raw bacon thawing at room temperature. Coached chef in correct procedure. Chef placed items in refrigerated for proper thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation sink near dishmachine and wall behind three compartment sink soiled. **Repeat Violation** **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink at cook-line. **Warning**
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents soiled throughout kitchen. **Repeat Violation** **Warning**
36-34-5
17
Feb 22, 2023
Routine - Food
3 critical violations. 9 major violations. 11 minor violations.
View 23 violations
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 mozzarella cheese (65F - Cold Holding); Parmesan cheese (65F - Cold Holding).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (65F - Cold Holding); Parmesan cheese (65F - Cold Holding).
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of82°F.at the cook line
10-05-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at the preparation reach in cooler across from the pizza oven.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed next to the pizza oven. Observed a pot in the hand washing sink at the cook line. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen.
31B-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 provided via email. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the bar. Observed at the sink by the ware washing area.
31B-03-4
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 throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed across from the pizza oven.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed the reach in coolers gaskets torn through the kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed under the cooking equipment and sinks.
36-73-4
Basic - Food stored on floor. Observed a case of orange juice plastic bottles on the floor at the bar.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook top of the oven soiled. Observed the reach in cooler gaskets soiled throughout the kitchen.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. **Repeat Violation**
36-27-5
15
Aug 25, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels at the time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot inside hand wash sink at kitchen. Manager removed pot from inside hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee put filter in ho system during inspection. **Corrected On-Site** **Repeat Violation**
14-42-4
Basic - Ice scoop handle in contact with ice. Observed at bar area. Manager stored scoop with handle upwards. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Soiled dry wiping cloth in use. Manager replaced wiping clothes with clean ones. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in cooler, next to stove. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed trough out kitchen. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers with salt and sugar no labeled. Manager labeled flour and salt containers. **Corrected On-Site**
02D-01-5
45
Frequently Asked Questions
When was Limoncello last inspected?
The most recent health inspection at Limoncello on file is from Jul 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Limoncello?
Across the inspection record, “no paper towels” has been cited eight times, more than any other issue at Limoncello.
How does Limoncello compare to other restaurants in Miami Beach?
Limoncello most recently scored 26 out of 100, which is lower than the Miami Beach average of 69.
Has Limoncello's inspection record improved over time?
Results have been roughly steady. Inspections at Limoncello have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Limoncello 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 Limoncello inspected?
Based on the inspection history on file, Limoncello is inspected around three times per year on average.
Nearby Restaurants