Mareva 1939
Last inspected: Mar 4, 2026
29
Score
Public records show eight inspections at Mareva 1939 stretching back to 2022. The most recent visit was on Mar 4, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 15 violations earlier in the record.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited five times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the walk in cooler. The cook moved the vegetables to the top shelf. **Corrected On-Site**
08A-04-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then clean dishes without washing her hands.
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. Observed a dented6 pound an with pumpkin .
01B-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 used for purposes other than handwashing.
31A-11-4
Intermediate - Mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed by the dr storage room. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it. **Corrected On-Site**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusting shelf.
24-06-4
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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum. **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets and walk in freezer gaskets soiled. The manager had them cleaned. **Corrected On-Site**
23-03-4
29
Sep 26, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
03G-04-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the chef adding garnishes to a plate with bare hands.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
01B-13-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
03G-05-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag.
01C-01-4
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 the establishment conducts ROP on raw fish. As per cooks product in packaging for more than 48 hours. Observed the establishment conducts Cook chill on cooked duck as per cook the product stays in the packaging for more than 48 hours.
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
03G-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.
24-06-4
Basic - Food stored on floor. Observed several packages with different foods on the walk-in freezer floor downstairs. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several cushions between the wall and conduit. The manager removed them. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
03G-54-1
25
Mar 4, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
27
Sep 19, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher loading dirty dishes and removed the clean dishes with out washing her hands.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (53F - Cold Holding); milk (52F - Cold Holding) in the upright cooler with the door open at the kitchen entrance. The chef closed the door to collect down the items. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it.
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 duck over raw octopus in the upstairs walk in cooler. Observed raw chicken over raw salmon and clams in the 3rd. Walk in cooler. The chef moved all the poultry to the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed two trash cans blocking the hand washing sink next to the perpetration reach in coolers. The manager moved the trash cans. **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips and the dish machine uses chlorine.
16-32-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it. **Corrected On-Site**
03G-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed an ice bucket on the floor by the kitchen entrance. The manager moved it to a shelf. **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed the dish machine down stairs is broken.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the kitchen entrance down stairs.
21-04-4
29
Apr 22, 2024
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets.
01B-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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 the can opener blade soiled.
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager set up the triple sink to sanitize. **Corrective Action Taken**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a water temperature of 115°F. The manager set up the triple sink to sanitize. **Corrective Action Taken**
16-54-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the ice machine. **Repeat Violation**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic and metal containers not inverted at the ware washing area.
24-05-4
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 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board and a water bottle on top of the dish machine. The manager discarded the bottles. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. O a cell phone on top of a prep table. The manager removed it. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in thewalk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
23
Oct 9, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at a water temperature of 79°F. The chef poured out the water and washed the utensils. **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. The manager set up the triple sink to sanitize. **Corrective Action Taken**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a water bottle being filed in the hand wash sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " smoked salmon platter" on breakfast menu, not identified with an asterisk or symbol indicating that menu item contains a raw/undercooked food ingredient covered by the consumer advisory. **Repeat Violation**
02B-01-5
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 the ware washing area.
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee machine and ice machine.
29-28-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers not labeled.
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
33
Apr 6, 2023
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm, located at main kitchen dish machine. Establishment has a three compartment sink set up using quaternary sanitizer, tested at 200ppm. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood rice (49F - Cold Holding); black rice (50F - Cold Holding); chorizo (49F - Cold Holding); shrimp (49F - Cold Holding) located inside walk in cooler at main kitchen area, less than 4 hours. Advised to Chef to remove food items and place into another cooler unit, to lower temperatures to 41F and below. **Corrective Action Taken**
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white plastic barrier inside ice machine, located next to three compartment sink, at main kitchen area. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " smoked salmon platter" on breakfast menu, not identified with an asterisk or symbol indicating that menu item contains a raw/undercooked food ingredient covered by the consumer advisory.
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Repeat Violation**
16-37-1
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 employee health reporting agreement form to Manager.
11-26-1
Intermediate - No soap provided at handwash sink. Upon arrival no soap provided at handwash sink located near kitchen cookline. Manager placed soap at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops not in use, stored in mop bucket, in front of ice machine at kitchen area.
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet, when water is turned on, at handwash sink near kitchen cookline.
29-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located throughout kitchen area.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 76F located on prep counter, in front of cookline. Chef removed utensils stored in standing water and placed on flat grill, to heat water to 135F and above. **Corrective Action Taken**
10-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean large metal pots, stored on kitchen floor, next to chest freezer. Chef removed clean pots from kitchen floor. **Corrected On-Site**
24-07-4
32
Dec 28, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Informed operator to discontinue use of dish washer until repaired. Only use three compartment sink
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and cutting boards soiled. Operator began cleaning items. **Corrective Action Taken**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent dusty in downstairs area
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food storage container/container lid cracked or broken. Operator discarded container. **Corrected On-Site**
14-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed oils with no label.
02D-01-5
Basic - Old labels stuck to food containers after cleaning. Operator began washing containers. **Corrective Action Taken**
16-46-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. **Corrected On-Site**
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on desert station.
24-05-4
43
Frequently Asked Questions
When was Mareva 1939 last inspected?
The most recent health inspection at Mareva 1939 on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Mareva 1939?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Mareva 1939.
How does Mareva 1939 compare to other restaurants in Miami Beach?
Mareva 1939 most recently scored 29 out of 100, which is lower than the Miami Beach average of 69.
Has Mareva 1939's inspection record improved over time?
Yes. Recent inspections at Mareva 1939 have averaged around 13 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mareva 1939 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 Mareva 1939 inspected?
Based on the inspection history on file, Mareva 1939 is inspected around three times per year on average.
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