Necessary Purveyor
Last inspected: Jul 17, 2025
82
Score
Necessary Purveyor appears in inspection records six times, starting in 2023. The most recent visit was on Jul 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 17 violations to closer to three violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
Necessary Purveyor's latest score of 82 sits above the Miami Beach average of 69. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jul 17, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cooking board soiled. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
82
Mar 20, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
82
Jan 4, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at the triple sink.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-01-04: High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at the triple sink.**Repeat Violation** **Repeat Violation** **Time Extended**
29-37-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2024-01-04: Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2024-01-04: Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-01-04: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-01-04: Basic - Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
70
Sep 18, 2023
Routine - Food
3 critical violations. 8 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed a container of liquid eggs over beverages in the upright cooler. The manager moved the eggs. **Corrected On-Site**
08A-11-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at the triple sink.**Repeat Violation** **Repeat Violation**
29-37-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw breaded chicken over vegetables in the reach in cooler. The manager moved the chicken. **Corrected On-Site**
08A-04-5
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. Form provided. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a laundry basket in front of sink and a cutting board and a red bucket in the sink.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon on the not identified as raw. **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. The manager brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Form provided and signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the back of the special event room.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at the kitchen entrance. The manager removed the cup. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed two 5 gallon plastic containers with cooking oil on the floor at the kitchen entrance. The manager moved the items. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted.The manager inverted the items. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
18
Aug 7, 2023
Routine - Food
8 major violations. 12 minor violations.
View 20 violations
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. Form provided via email. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board at the cook line soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon toast on the menu, as per the sever it is raw. **Repeat Violation**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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. The following food handlers have been employed for more than 60 days; karina
53B-02-5
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. Form provided via email. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form provided.
02B-02-5
Basic - Food stored on floor. Observed a cardboard box with tomatoes on the walk-in cooler floor. Observed a case of potatoes on the dry storage room floor. **Repeat Violation**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed in the storage rooms.
36-03-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine.
10-08-5
25
Mar 13, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed uncooked bacon (51F - Cold Holding) located inside reach in cooler between flat grill and convection oven, less than 4 hours. Employee removed and placed into another cooler unit, maintaining temperatures at +or- 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Spray hose at three compartment sink lower than flood rim of sink.
29-37-4
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 reporting agreement form to owner.
11-26-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon offered under menu items "Smoked Salmon Club" and "Salmon Toast", not identified with an asterisk/symbol indicating that menu item is covered by the consumer advisory.
02B-01-5
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers smoked salmon, which is considered a raw/undercooked food item, consumer advisory not on menu. Provided owner printed copy of the consumer advisory. **Corrective Action Taken**
02B-02-5
Basic - Cutting board has cut marks and is stained, located at kitchen prep coolers.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed plastic/boxed oil containers stored on kitchen floor, in front of handsink.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in standing water at 70F, stored at kitchen prep cooler.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several soiled wiping cloths, stored on cutting boards at prep coolers, not kept in sanitizing solution.
21-12-4
Basic - Bowl or other container with no handle used to dispense food located in a container of fries, inside reach in freezer.
14-01-5
39
Frequently Asked Questions
When was Necessary Purveyor last inspected?
The most recent health inspection at Necessary Purveyor on file is from Jul 17, 2025. The public record contains six inspections in total.
What is the most common violation at Necessary Purveyor?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Necessary Purveyor.
How does Necessary Purveyor compare to other restaurants in Miami Beach?
Necessary Purveyor most recently scored 82 out of 100, which is higher than the Miami Beach average of 69.
Has Necessary Purveyor's inspection record improved over time?
Yes. Recent inspections at Necessary Purveyor have averaged around three violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Necessary Purveyor 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 Necessary Purveyor inspected?
Based on the inspection history on file, Necessary Purveyor is inspected around three times per year on average.
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