Orange Blossom Restaurant and Bar
Last inspected: Mar 9, 2026
33
Score
Across the available record, Orange Blossom Restaurant and Bar has nine inspections on file, the first dated 2022. The most recent visit was on Mar 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 14 violations earlier in the record.
Across the inspection history, “no soap provided at handwash sink” is the issue that surfaces most often, recorded five times.
Orange Blossom Restaurant and Bar's latest score of 33 falls below the Miami Beach average of 69. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
5
Major latest
6
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bar tender left the bar and scooped ice and returned.
12A-16-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The dishwasher continue to run the machine and it reached temperature. **Corrected On-Site**
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed milk in the hand washing sink at the bar.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. **Corrected On-Site**
31B-03-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled by the office. The manager labeled it. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Standing water or very slow draining water mop sink.
29-20-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
33
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 9, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The chef set up the triple sink to sanitize and called a technician. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several cooks removing their gloves after completing tasks and then put on new gloves without washing their hands. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the potato dicier soiled. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the kitchen entrance. **Warning**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the mop sink. **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling tile missing. Observed in the ware washing area. **Repeat Violation** **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open glass of ice water at the wait station. **Warning**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between a prep table and the wall. The manager removed them. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. The cook removed it. **Corrected On-Site** **Warning**
21-04-4
Basic - Light shield damaged/in disrepair. Observed two missing in the prep/ ware washing area. **Repeat Violation** **Warning**
38-01-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put them behind the bar.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
25-27-4
35
Mar 24, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bartender leave the bar and returned and prepared drinks without washing his hands.
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal mixing cups in the hand washing sink sink at the bar. The bartender removed them. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the dicing tool on the wall soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
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 two tuna filets with an internal temperature of 35°F still in the bag. The chef cut the corners.
06-09-1
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the counter. **Corrected On-Site** **Repeat Violation**
25-27-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
41
Sep 5, 2024
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook washing his hands for approximately 7 seconds.
12A-17-4
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 dishwasher washer touch dirty and dishes and removed clean dishes with the same gloves on.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bartender filling a water bottle in the hand washing sink at the bar.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed it and posted it behind the bar. **Corrected On-Site**
02A-01-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation**
29-28-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with liquids not labeled at the cook line.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing.
36-36-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed the ice bucket not inverted by the ice machine. The chef inverted it. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it. **Corrected On-Site**
21-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at he bar. The manager put the straws behind the bar. **Corrected On-Site** **Repeat Violation**
25-27-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
32
Mar 13, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Repeat Violation**
29-34-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the bar dish machine chlorine sanitizer at 0.00 ppms. The manager changed the empty container of sanitizer and it is now at 100 poms. **Corrected On-Site**
22-49-4
High Priority - Dented/rusted cans present. See stop sale. Observed a can of black beans dented in the dry storage area.
01B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed yellow tail ceviche on the menu not identified as raw. **Repeat Violation**
02B-01-5
Intermediate - No soap provided at handwash sink. Observed at the bar. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed next to the office. The manager labeled the bottle. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the mop sink. **Repeat Violation**
29-28-4
Basic - Current Hotel and Restaurant license not displayed. The manager printed the license during the inspection. **Corrected On-Site**
50-09-4
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 4 packs of tuna in the vacuum at an internal temperature of 35°F. defrosting in the walk-in cooler. The chef removed the fish from the vacuum.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The bartender moved the straws behind the counter. **Corrected On-Site**
25-27-4
Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender moved the scoop. **Corrected On-Site**
10-08-5
Basic - Ice bucket stored inverted between uses. Observed the bucket upright. The chef inverted it. **Corrected On-Site**
10-14-5
Basic - Hole in or other damage to wall. Observed a large hole in the wall at the bar.
36-24-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a cup of coffee on a preparation table. The chef removed it. **Corrected On-Site**
12B-12-5
27
Aug 31, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
8
Mar 7, 2023
Routine - Food
2 critical violations. 8 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated raw steak (49F - Cold Holding); raw shrimp (49F - Cold Holding) located at reach in cooler, located across from kitchen cookline, less than 4 hours. Advised to submerge food containers in ice to maintain temperatures at 41F and below or move to another functional cooler unit. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed chlorine at 0ppm, at dish machine located at beverage station. Establishment has a dish machine using hot water to sanitize dishware/utensils, temperature at 180F, located at main kitchen area. **Warning**
22-41-4
Intermediate - No soap provided at handwash sink located at beverage station. **Repeat Violation** **Warning**
31B-03-4
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager. **Warning**
11-27-4
Intermediate - Hot water supply not maintained. Observed hot water at 79F located at all handwash sinks and three compartment sinks of restaurant establishment, after running water for approximately 5 minutes. **Warning**
27-18-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory located on lunch menu, regarding "Tuna Tartare", "Yellowtail tacos" and "crispy tuna rice" all food items are served containing raw/uncooked fish. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, located at kitchen area, no measuring device to measuring utensil surface temperature provided at time of inspection. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at beverage station. **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. Emailed employee reporting agreement form to Manager. **Warning**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 125F located at kitchen cookline. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees located at beverage station and behind bar counter. **Repeat Violation** **Warning**
31B-04-4
Basic - Ceiling tile missing located at kitchen area. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent located above storage shelf, in front of walk in cooler. **Warning**
36-34-5
27
Aug 25, 2022
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 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. Observed and tested Bar Dishwasher (Chlorine 0ppm), due to empty chlorine sanitizer container for dish machine. Manager in the process of replacing chlorine sanitizer with a new container. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced watermelon (66F - Cold Holding); sliced honeydew melon (65F - Cold Holding) located behind bar counter, less than 4 hours. Manager submerged food container in ice into storage bin located behind bar counter. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area. Observed interior of kitchen oven with black-like substance/debris.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on dinner menu, "yellowtail tacos" and "Tuna Tartare" not identified with an asterisk or symbol indicating items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - No chlorine 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 - No paper towels or mechanical hand drying device provided at handwash sink located behind bar area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink located behind bar area. **Repeat Violation**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation on stained wall located at bread toaster area, next to kitchen handwash sink.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on hood filters above kitchen cookline.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees located behind bar area. **Repeat Violation**
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area.
14-17-4
Basic - Old labels stuck to food containers after cleaning located on plastic containers on storage rack, near kitchen ice machine.
16-46-4
Basic - In-use knife/knives stored in cracks between prep cooler and wall located in front of kitchen cookline.
10-17-4
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. **Repeat Violation**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Observed license from the Division of Hotels and Restaurants dated October 1, 2021.
50-09-4
30
Frequently Asked Questions
When was Orange Blossom Restaurant and Bar last inspected?
The most recent health inspection at Orange Blossom Restaurant and Bar on file is from Mar 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Orange Blossom Restaurant and Bar?
Across the inspection record, “no soap provided at handwash sink” has been cited five times, more than any other issue at Orange Blossom Restaurant and Bar.
How does Orange Blossom Restaurant and Bar compare to other restaurants in Miami Beach?
Orange Blossom Restaurant and Bar most recently scored 33 out of 100, which is lower than the Miami Beach average of 69.
Has Orange Blossom Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Orange Blossom Restaurant and Bar have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Orange Blossom Restaurant and 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 Orange Blossom Restaurant and Bar inspected?
Based on the inspection history on file, Orange Blossom Restaurant and Bar is inspected around three times per year on average.
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