Montys on the Beach & Raw Bar
Last inspected: Dec 8, 2025
52
Score
Public records show seven inspections at Montys on the Beach & Raw Bar stretching back to 2022. Montys on the Beach & Raw Bar was last inspected on Dec 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 10 violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (61F - Cold Holding); quinoa (53F - Cold Holding) at RIC as per cook for approximately 3 hours prior.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside shrimp container at WIC.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor by cook line ice machines.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside RIF by cook line.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Jan 15, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen by cook line.
24-05-4
Basic - Equipment in poor repair. Observed gasket at reach in freezer by cook line in disrepair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.
23-03-4
82
Jul 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
70
May 20, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed liquid eggs over garlic on the walk-in cooler. The chef moved the liquid eggs to the bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Observed at the outside bar. The manager instructed the staff to take any dishes into the kitchen to be washed. **Corrective Action Taken**
22-51-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the hand wash sink by the dry storage area.
31A-11-4
Intermediate - Clam/ oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed octopus tiradito, tuna tartare, spicy tuna crispy rice. As per the manager those items are served raw.
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a blue liquid at the bar. The manager labeled it glass cleaner. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the inside bar. The manager put up a hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a case of water bottles on the floor at the bar. The manager moved the water bottles to a shelf. **Corrected On-Site**
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the scoop on top of the ice machine. The manager moved the scoop. **Corrective Action Taken**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 120°F.
10-07-4
32
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken (51F - Cold Holding), sour cream (53F - Cold Holding); butter (53F - Cold Holding) as per the cook the items were put online approximately 30 minutes ago. The cook added more ice to the bottom pan to cool down the items. **Corrective Action Taken**
03A-02-5
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 mahi-mahi filets in the vacuum pack at an internal temperature over 36°F.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher of water in the sink. The bartender moved the pitcher. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the sushi bar using time for the rice with no written plan. The rice discard time was on the rice cooker.
03F-10-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The manager discarded the drink. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a water temperature of 78°F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the bar.
21-09-4
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 10 mahi-mahi filets in the vacuum pack at an internal temperature over 36°F.
06-09-1
43
Feb 22, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 90°F.
10-05-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Caroline Furlan certification expired on 02-07-23.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at both of the bars.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of black beans. The manager removed it. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the cook line.
14-11-5
Basic - Light shield damaged/in disrepair.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed the fan guard soiled at the walk-in cooler. **Repeat Violation**
23-03-4
58
Aug 29, 2022
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (52F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) located in front of kitchen cookline, less than 4 hours, due to food containers not completely submerged in ice to maintain temperatures at 41F and below. Chef added more ice, and smaller containers to properly submerge food containers. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed drain line draining into handwash sink from top counter beer tap waste tray, located at outside bar.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on deli slicer located on top of prep counter at kitchen area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded ice and a plastic cup inside handwash sink at outside bar area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above kitchen cookline.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of flour and bread crumbs not identified, stored under kitchen prep counter.
02D-01-5
55
Frequently Asked Questions
When was Montys on the Beach & Raw Bar last inspected?
The most recent health inspection at Montys on the Beach & Raw Bar on file is from Dec 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Montys on the Beach & Raw Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Montys on the Beach & Raw Bar.
How does Montys on the Beach & Raw Bar compare to other restaurants in Miami Beach?
Montys on the Beach & Raw Bar most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Montys on the Beach & Raw Bar's inspection record improved over time?
Yes. Recent inspections at Montys on the Beach & Raw Bar have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Montys on the Beach & Raw Bar 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 Montys on the Beach & Raw Bar inspected?
Based on the inspection history on file, Montys on the Beach & Raw Bar is inspected around two times per year on average.
Nearby Restaurants