Opera House
Last inspected: Jan 8, 2026
35
Score
Opera House appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Jan 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 12 violations before.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing eight times across the record.
Restaurants in Miami average 74, so Opera House trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
3
Major latest
9
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-10-4
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. Arnold, Max, Danilo, Agustin, Silvia. **Warning**
53B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink in bar area. Operator removed during inspection. **Warning**
31A-09-4
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/ **Warning**
53A-05-6
Basic - Ceiling tile missing. Kitchen. **Warning**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 72°f inside metal container located cook line area. Operator removed the water solution. **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Located next to ice machine. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Bar area. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
35
Dec 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. - From follow-up inspection 2025-12-18: Still observed manager waiting for the parts. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2025-12-18: Still observed manager waiting for the parts. **Time Extended**
22-49-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-12-18: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-12-18: Still observed employee with no hair restraints during inspection. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen. - From follow-up inspection 2025-12-18: Still observed Floor tiles missing and/or in disrepair. Kitchen. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen. **Repeat Violation** - From follow-up inspection 2025-12-18: Still bserved plastic container with cook oil stored directly on floor kitchen. **Time Extended**
08B-38-4
58
Dec 9, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
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. Raw beef over raw calamari. Operator reorganized products. **Corrected On-Site**
08A-17-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm.
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
12A-07-5
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.
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar and kitchen.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Aug 18, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures.
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Coached employee on proper hand washing procedures.
12A-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon a raw shrimp stored over raw beef inside reach in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board located at cook line area.
22-02-4
Intermediate - No soap provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner located at bar area.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Near three compartments sink.
31B-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar area observed utensils stored in standing water at 81°f. Operator discarded the water during inspection. **Corrected On-Site**
10-07-4
30
Jan 22, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine.
16-33-4
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. **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler door in disrepair located cook line area.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Repeat Violation**
31B-04-4
47
Dec 26, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection 2024-12-26: Still observed no chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Time Extended**
16-33-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. **Warning** - From follow-up inspection 2024-12-26: Still observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Located near dishwasher machine. **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-26: Still observed in Bar area. **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen next to three compartments sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: Still observed. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
42-01-4
47
Aug 26, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Stop Sale issued due to adulteration of food product. 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. **Warning**
01B-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm **Repeat Violation** **Warning**
22-41-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. **Warning**
16-37-1
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooked line area. **Warning**
14-74-7
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. **Repeat Violation** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Located near dishwasher machine. **Warning**
36-17-5
Basic - Ice scoop handle in contact with ice. Operator stored properly. **Corrected On-Site** **Warning**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach cooler located cooked line area. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen next to three compartments sink. **Repeat Violation** **Warning**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located near ice machine and dishwasher area. **Repeat Violation** **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
25
Feb 2, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Near ice machine.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near ice machine.
36-27-5
64
Sep 6, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
30
Aug 30, 2023
Routine - Food
1 critical violation. 6 major violations. 14 minor violations.
View 21 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. **Warning**
22-41-4
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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
31B-02-4
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Bar area. **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David Nelson, Jean Darius, Daniel Veloza, **Warning**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Equipment in poor repair. Reach in cooler located at cook line area. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed plastic containers with cook oil stored on floor near cook line area. **Warning**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. **Warning**
14-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice machine bar area. Operator stored properly during inspection. **Corrected On-Site** **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom. **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located at cook line area. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on top of a prep table located at cook line area. Operator removed during inspection **Corrected On-Site** **Warning**
40-06-5
23
Oct 31, 2022
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over bag of celery and cut lettuce. Operator stored properly during inspection. **Warning**
08A-04-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis Patino, Jean dcoste, Milan Depolices, **Warning**
53B-13-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located bar area. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee cup of coffee and boll of mix soup located on top of the prep table cook line area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on top sauces containers located cook line area. Operator removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 86°f located cook line area. Operator removed the water during inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls kitchen near three compartment sink and cook line area. **Warning**
23-03-4
Basic - Water draining onto floor surface. Ice machine. **Warning**
29-03-4
33
Frequently Asked Questions
When was Opera House last inspected?
The most recent health inspection at Opera House on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Opera House?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited eight times, more than any other issue at Opera House.
How does Opera House compare to other restaurants in Miami?
Opera House most recently scored 35 out of 100, which is lower than the Miami average of 74.
Has Opera House's inspection record improved over time?
Yes. Recent inspections at Opera House have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Opera House 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 Opera House inspected?
Based on the inspection history on file, Opera House is inspected around three times per year on average.
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