Offsite
Last inspected: Nov 10, 2025
45
Score
Offsite has been inspected seven times since 2022. The most recent report on file is from Nov 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 13 violations.
“Wet mop not stored in a manner to allow the mop to dry” accounts for the largest share of issues, appearing four times across the record.
Offsite's latest score of 45 falls below the Miami average of 74. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
0
Major latest
10
Minor latest
Inspection History
Nov 10, 2025
Food-Licensing Inspection
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take a tray with Frozen fish to the walk in cooler. Employee proceeded to put new gloves with no wash hands. Coached employee to wash hands properly.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken container stored over cooked chicken wings at drawer by cook line. Employee rearranged product. **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board at prep area.
14-09-4
Basic - Food stored on floor. Observed panko container stored on floor by storage rack. Owner removed from floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting board. Owner removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table by three compartment sink. Employee stored properly. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Observed SS cups stored on floor by storage. Owner removed from floor. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen fish thawing at room temperature by prep area. Employee put inside walk in cooler to thawed properly. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on mop bucket by ice machine.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); owner prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled by cook line. Observed squeeze bottle with water not labeled at bar. Owner labeled. **Corrected On-Site**
02D-01-5
45
Jan 17, 2025
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken breast (60F - Cold Holding); chicken salad (56F - Cold Holding) stored at reach in cooler at cook line. As per operator was placed inside reach in cooler the day before.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken breast (60F - Cold Holding); chicken salad (56F - Cold Holding) stored at reach in cooler at cook line. As per operator was placed inside reach in cooler the day before. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sause (128F - Hot Holding) at steam table. As per operator less than one hour ago. Operator placed on the grill to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee coming from bathroom started to put gloves on to start to working at preparation area. Coach employee that he needs to wash hands when he returns from bathroom and then put gloves on.
12A-11-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw beef at walk in cooler.
08A-05-6
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 stored over fries at reach in freezer near walk in cooler.
08A-17-6
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. Provided by email. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed several pans stored and trash can on front at hand sink near three compartment sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink with big pieces of food debris at preparation area near three compartment sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food at kitchen.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled in the back and next to ice machine.
36-73-4
Basic - Ice buildup in reach-in freezer near walk in cooler. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside a container with standing water at 78°F. Operator put hot water inside container 161° F and stored container on top of grill. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided by email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed near ice machine.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at preparation area. Operator relocated inside solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt stored in plastic container with no labeled at grill area also a squeeze plastic bottle with water not labeled. Operator labeled during inspection. **Corrected On-Site**
02D-01-5
17
Nov 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
52
Jun 13, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler, raw shell eggs stored over a box of lemons.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at cook line tuna salad (49F - Cold Holding). As per cook less than 2 hours. Cook placed into freezer to cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam box cheese sauce (127F - Hot Holding). As per chef for 2 hours. Chef increased temperature of steam box. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink at cook line used as a dump sink with knife.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at standing reach in cooler.
23-24-4
Basic - Food stored on floor. Observed in walk in cooler boxes of cheese, raw chicken, raw mahi-mahi and a sack of onions stored on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - Stored food not covered. Observed in walk in cooler trays of cooled chicken legs and pork bites uncovered.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
43
Jan 24, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (47F - Cold Holding) in reach in cooler at cook line, as per employee approximate 30 minutes. Employee closed reach in cooler door.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed windex spray bottle not labeled at bar. Employee labeled during inspection.
41-17-4
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. Provided form during inspection.
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign during inspection. **Corrected On-Site**
02B-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 mahi mahi packages (frozen) in reach in cooler. Manager proceeded to cut packages. **Corrective Action Taken**
06-09-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed seasoning container not identified with common name at kitchen area. Employee labeled during inspection.
02D-01-5
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 scoop in sodium citrate container at dry storage. Employee stored properly. **Corrected On-Site**
10-01-5
50
Jan 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Food stored on floor. Case of cooking oil stored on the floor. Employee rearranged for proper storage.
08B-38-4
90
Jul 12, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink.
36-27-5
95
Frequently Asked Questions
When was Offsite last inspected?
The most recent health inspection at Offsite on file is from Nov 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Offsite?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited four times, more than any other issue at Offsite.
How does Offsite compare to other restaurants in Miami?
Offsite most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Offsite's inspection record improved over time?
No. Recent inspections at Offsite have averaged around 13 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Offsite 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 Offsite inspected?
Based on the inspection history on file, Offsite is inspected around two times per year on average.
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