Minnow Bar
Last inspected: Feb 19, 2026
70
Score
Going back to 2022, Minnow Bar has eight inspections in the public record. Inspectors last stopped by on Feb 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Minnow Bar scores about where you'd expect for a Miami Beach restaurant. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2026-02-19: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation** **Warning** **Time Extended**
31B-04-4
70
Feb 9, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over pickles in the walk-in cooler. The chef moved the beef. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put on gloves with no hand washing. **Warning**
12A-07-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service.The bartender found it and posted it. **Corrected On-Site** **Warning**
02A-03-5
Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above the dish machine. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a preparation table. The chef removed it. **Corrected On-Site** **Warning**
12B-07-4
Basic - Ice bucket stored not inverted between uses. **Corrected On-Site** **Warning**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation** **Warning**
31B-04-4
Basic - Standing water or very slow draining water in handwash sink. Observed at the bar. **Warning**
29-20-5
32
Sep 5, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am. - From follow-up inspection 2025-09-05: Observed cheese (48F); turkey (50F - Cold Holding); cut tomatoes (50F - Cold Holding); ham (50F - Cold Holding); as per the cook they just set up the line. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-09-05: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2025-09-05: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. - From follow-up inspection 2025-09-05: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-09-05: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Time Extended**
36-34-5
64
Sep 4, 2025
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 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 dish washer touch dirty dishes and then clean dishes without washing his hands.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over oranges in the walk in cooler. The cook moved the shrimp to a lower shelf. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over crab legs in the upright freezer in the storage area. The cook moved the chicken to the bottom shelf. **Corrected On-Site**
08A-17-6
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. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70F); turkey (70F - Cold Holding); cut tomatoes (70F - Cold Holding); ham (71F - Cold Holding); as per the cook the items were put on line at approximately 6:30 am.
03A-02-5
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. The bar tender put the straws behind the bar. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator put the advisory on the wall during the inspection.
02A-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the dish machine.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice scoop handle in contact with ice. Observed at the bar. The server inverted it. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed 6 pairs of tongs on the oven door. The cook removed them. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 105° F. The cook poured out the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
25-27-4
19
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
74
Nov 28, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed the reach cooler gasket torn at the cook line.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright freezer gasket soiled. Observed the walk-in cooler and reach in cooler gaskets soiled.
23-03-4
52
Jun 19, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Dec 29, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled next to ice machine.
22-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed no temperature applied by glass machine at bar.
16-54-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with the ice, person in charge placed it with handle facing . **Corrected On-Site**
10-08-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass machine at bar.
16-38-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no trash can with lid in the ladies bathroom.
32-12-5
70
Frequently Asked Questions
When was Minnow Bar last inspected?
The most recent health inspection at Minnow Bar on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Minnow Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Minnow Bar.
How does Minnow Bar compare to other restaurants in Miami Beach?
Minnow Bar most recently scored 70 out of 100, which is about the same as the Miami Beach average of 69.
Has Minnow Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Minnow Bar have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Minnow Bar 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 Minnow Bar inspected?
Based on the inspection history on file, Minnow Bar is inspected around three times per year on average.
Nearby Restaurants