Pamplemousse on the Bay
Last inspected: Apr 15, 2026
41
Score
Pamplemousse on the Bay has been inspected five times since 2024. The latest inspection on file is from Apr 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 13 violations per visit across recent inspections.
The most common issue across all inspections has been “ready-to-eat”, showing up three times.
By comparison, the average Miami Beach facility scores 69, putting Pamplemousse on the Bay on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature.
53B-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and baked potatoes inside reach in cooler no date marked, as per operator for more than 24 hours prior. **Repeat Violation**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in coolers.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line.
36-73-4
41
Aug 13, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding). Coached operator on correct procedures.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-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. Provided to operator via email.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler no date marked, as per operator for more than 24 hours prior. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket at front line soiled. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
33
Jun 11, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves tuna tartare, beef carpaccio, burgers and oyster not linked to consumer advisory.
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 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. Observed Jessica Pared and Nicholas Dode hired more than 60 days ago with no certificates.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and yellow rice held more than 24 hours not properly date marked at front counter.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout kitchen soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef preparing food with no hairnet.
13-03-4
47
Dec 10, 2024
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The operator removed the splitter. **Corrected On-Site**
29-34-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and yellowtail hamachi on the menu. As per the operator those items are severed raw. The operator put an asterisk next to the items. **Corrected On-Site**
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed the advisory and posted it the dining room. **Corrected On-Site**
02A-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the soda machine. **Repeat Violation**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice bucket/shovel stored on floor between uses. The chef put the buckets on the ice machine. **Corrected On-Site**
10-14-5
Basic - Ice buildup in the walk-in freezer.
14-69-4
41
Mar 1, 2024
Food-Licensing Inspection
6 major violations. 2 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
31B-02-4
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. Form provided. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the front counter,
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - No Heimlich maneuver/choking sign posted. Form provided.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
31B-04-4
50
Frequently Asked Questions
When was Pamplemousse on the Bay last inspected?
The most recent health inspection at Pamplemousse on the Bay on file is from Apr 15, 2026. The public record contains five inspections in total.
What is the most common violation at Pamplemousse on the Bay?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Pamplemousse on the Bay.
How does Pamplemousse on the Bay compare to other restaurants in Miami Beach?
Pamplemousse on the Bay most recently scored 41 out of 100, which is lower than the Miami Beach average of 69.
Has Pamplemousse on the Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Pamplemousse on the Bay have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pamplemousse on the Bay 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 Pamplemousse on the Bay inspected?
Based on the inspection history on file, Pamplemousse on the Bay is inspected around two times per year on average.
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