Miami Beach Gulf Club
Last inspected: Apr 10, 2026
74
Score
Going back to 2022, Miami Beach Gulf Club has eight inspections in the public record. The newest entry in the record is dated Apr 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Ready-to-eat” comes up most often, recorded two times in the inspection record.
Restaurants in Miami Beach average 69, so Miami Beach Gulf Club is doing better than most peers. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey inside walk in cooler without date marking. As per chef, turkey was cooked on Wednesday 4/8 . Chef labeled the food. **Corrected On-Site**
02C-02-5
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. Observed missing training for Chantale Floristin has been working in the establishment for more than 60 days.
53B-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food preparation without hair restraint. **Repeat Violation**
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed jar handle touching the table salt. Employee corrected it. **Corrected On-Site**
10-01-5
74
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken wings inside the walk in cooler. Chef inverted them. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed item inside the bar hand sink ( small cutting board for garnishes) . Employee moved it out and send it to the warewashing area. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags next to clean plates and food containers in a shelf by the ice machines.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee put his hat on. **Corrected On-Site**
13-03-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on the floor. Chef moved them. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the bar area.
31B-04-4
64
Mar 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 14, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing her hands to prepare food . Employee put gloves out , and washed her hands . **Corrected On-Site**
12A-07-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge ordered a new test kit.
16-37-1
Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer above 93 F in ice water . Person in charge changed the battery, but still not working. Person in charge ordered a new one. **Corrective Action Taken**
05-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on the top of the dishwasher machine.
16-21-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice at the bar station. Employee corrected it immensely. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter.
21-12-4
58
Mar 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice scoop handle in contact with ice. Chef corrected it. **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle touching the fruit salad ( cut melons inside) . Chef corrected it. **Corrected On-Site**
10-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on the wall by the Warewashing machine. **Repeat Violation**
36-27-5
86
Jul 14, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed one of the hand sink was blocking by portable ladder stand . Employee moved it to the back **Corrected On-Site**
31A-09-4
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 commercially packaged tuna and salmon already defrost inside the sealed bag in the walk in cooler Employee opened the bags.
06-09-1
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed some lime scale inside dishmachine.
16-23-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed some mold like substance on part of the wall next to dishmachine .
36-27-5
78
Mar 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer concentration 0 ppm. Machine was adjusted to chlorine sanitizer concentration 50 ppm immediately. **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. Observed utensils inside dishmachine when chlorine sanitizer concentration was 0 ppm. Manager adjusted the sanitizer concentration to 50 ppm. **Corrected On-Site**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside the bar hand sink ( angostura). Employee moved it out. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cutting board and blender exposed to splash (the hand sink at the front bar)
24-27-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards. Employee replaced it for food grade plastic mat. **Corrected On-Site**
21-04-4
61
Jul 27, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 inside walk in cooler. Employee inverted the storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single Butter at 73 F left at room temperature . As per employee for approximately 2 hrs. Employee placed the butter inside the reach in cooler in ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup stored inside walk in cooler without date marking. Person in charge labeled the food with the date.
02C-02-5
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 salmon and tuna already thawed inside sealed vacuum package in the walk in cooler. Person in charge opened all the bags. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside clean containers because they are not inverted on shelving. **Repeat Violation**
24-08-4
61
Frequently Asked Questions
When was Miami Beach Gulf Club last inspected?
The most recent health inspection at Miami Beach Gulf Club on file is from Apr 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Miami Beach Gulf Club?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Miami Beach Gulf Club.
How does Miami Beach Gulf Club compare to other restaurants in Miami Beach?
Miami Beach Gulf Club most recently scored 74 out of 100, which is higher than the Miami Beach average of 69.
Has Miami Beach Gulf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Miami Beach Gulf Club have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miami Beach Gulf Club 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 Miami Beach Gulf Club inspected?
Based on the inspection history on file, Miami Beach Gulf Club is inspected around two times per year on average.
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