Moxy South Beach (Restaurant)
Last inspected: Mar 5, 2026
95
Score
Going back to 2022, Moxy South Beach (Restaurant) has seven inspections in the public record. The newest entry in the record is dated Mar 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about eight violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up three times.
Compared to the broader Miami Beach restaurant scene, where the average is 70, this is a stronger showing. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil stored in sanitizer between uses.
10-18-5
95
Sep 22, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Food not stored at least 6 inches off of the floor. Observed bag of carrots not stored at least 6 inches off of the floor at walk in cooler. Chef removed it. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
23-03-4
90
Oct 22, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 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 touched dirty dishes and removed clean dishes without washing his hands.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork belly (48F - Cold Holding); cooked onions (48F - Cold Holding); at the cook line. As per the chef the items were put on line approximately one hour ago. The chef put ice on the items to cool them diwn. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand sink at the bar. The chef removed it. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at the bar upstairs.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of corn and cheese. The chef removed them. **Corrected On-Site**
14-01-5
Basic - Hole in or other damage to wall.
36-24-5
Basic - Ice bucket stored not inverted between uses. The chef inverted the buckets. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards and gasket soiled in the prep cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The bar tender put the straws behind the bar. **Corrected On-Site**
25-27-4
37
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked chorizo (52F - Cold Holding); Short rib (52F - Cold Holding) at reach-in cooler at cookline. As per chef, since last night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chorizo (52F - Cold Holding); Short rib (52F - Cold Holding) at reach-in cooler at cookline. As per chef, since last night. Product were discarded.
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at hand washing sink at at cookline. Chef provided soap. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Observed reach-in cooler at salad station and at cookline at a temperature higher than 41F. TCS products were discarded at cookline unit.
14-11-5
Basic - Plumbing system in disrepair. Observed hand washing sink at three compartment sink area in disrepair. As per chef, part was ordered and they are waiting for it to repair.
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open plastic water bottle inside reach-in cooler at cookline. Bottle was removed. **Corrected On-Site**
40-06-5
58
Jan 22, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepping food while wearing watch.
13-07-4
Basic - Equipment in poor repair. Observed gasket in disrepair at reach-in cooler near walk-in cooler next to ovens. Manager fixed gasket. **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed box of frying oil stored on floor at cook line. Manager had box removed. **Corrected On-Site**
08B-38-4
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 plastic scoop handle touching sugar stored at preparation area. Manager correctly stored scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in gaskets soiled at reach-in unit near walk-in cooler next to ovens.
23-03-4
Basic - Observed AC vent soiled with accumulated food debris, grease, dust, or mold-like substance at dishwasher machine area.
36-34-5
74
Nov 30, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed all quaternary test kits expired. **Warning** - From follow-up inspection 2022-11-30: At time of callback inspection observed No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed all quaternary test kits expired. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at multiple reach in coolers throughout establishment. **Warning** - From follow-up inspection 2022-11-30: At time of callback inspection Equipment in poor repair. Observed reach in cooler gaskets torn at multiple reach in coolers throughout establishment. **Time Extended**
14-11-5
86
Frequently Asked Questions
When was Moxy South Beach (Restaurant) last inspected?
The most recent health inspection at Moxy South Beach (Restaurant) on file is from Mar 5, 2026. The public record contains seven inspections in total.
What is the most common violation at Moxy South Beach (Restaurant)?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Moxy South Beach (Restaurant).
How does Moxy South Beach (Restaurant) compare to other restaurants in Miami Beach?
Moxy South Beach (Restaurant) most recently scored 95 out of 100, which is higher than the Miami Beach average of 70.
Has Moxy South Beach (Restaurant)'s inspection record improved over time?
Yes. Recent inspections at Moxy South Beach (Restaurant) have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Moxy South Beach (Restaurant) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Moxy South Beach (Restaurant) inspected?
Based on the inspection history on file, Moxy South Beach (Restaurant) is inspected around two times per year on average.
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