Pauline
Last inspected: Mar 26, 2026
100
Score
Inspectors have visited Pauline seven times, with records going back to 2022. The most recent visit was on Mar 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Miami Beach sits at 69, putting Pauline on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
1 critical violation. 6 major violations. 1 minor violation.
View 8 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 5 blue Gil filets frozen. **Warning**
03G-05-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked the manager the minimum temperature for sanitizing dishes. **Warning**
53A-10-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the dish machine only reaching 135°F. The manager placed a service call and instructed the dishwashers to put the dishes in the triple sink to sanitize them. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - Identity of food or food product misrepresented. Observed Cedar key oysters on the menu. After reviewing the oyster tags none of the oysters come from there. The manager changed the name on the menu to just Oysters. **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Cedar Key Oysters, Marinated Scallops, Tuna Curdo and Conch Ceviche on the menu. As per the manager those items are severed raw. The manager had new menus printed during the inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 5 blue Gil filets frozen. **Warning**
03G-50-1
Intermediate - Oyster tags not marked with last date served. Observed several not dated. **Warning**
01C-03-4
Basic - Ice buckets not stored inverted between uses. The manager inverted the buckets. **Corrected On-Site** **Warning**
10-14-5
45
Sep 16, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the employee restroom. The manager installed the sign. **Corrected On-Site**
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the ware washing room.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler by the oven.
23-03-4
67
Jul 24, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (73F - Cold Holding). As per the bar tender the milk was outside for approximately 45 minutes and he put it back in the refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 7 packages of salmon at a temperature of 41°F.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in the walk-in cooler. The chef moved the items. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and shrimp over lemons at the cook line. The chef moved the items. **Corrected On-Site**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the buffet line. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the buffet line.
31B-03-4
Basic - Floor area(s) covered with standing water. Observed at the walk-in cooler door.
36-22-4
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 7 packages of salmon at a temperature of 41°F.
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the buffet line.
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the chest freezer gasket soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed some plastic squeeze bottles at the cook line. The chef labeled the items. **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef moved the tongs. **Corrected On-Site**
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The chef put in a clean pan. **Corrective Action Taken**
10-12-5
Basic - Ice scoop handle in contact with ice. Observed at the bar.
10-08-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Food stored on floor. Observed water bottles on the floor in the walk-in cooler. The chef moved the items. **Corrected On-Site**
08B-38-4
19
Mar 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (55F - Cold Holding); raw shrimp skewers (48F - Cold Holding); cooked chicken wings (51F - Cold Holding) located at right side cooler unit, directly in front of kitchen cookline, less than 4 hours. Advised to Manager to submerge food containers in ice to maintain temperatures at +or- 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant establishment operating with an expired license, dated October 1, 2022. Observed approximately 5+ customers being served, while 2 food employees were engaged in food preparation. **Repeat Violation** **Admin Complaint**
50-17-3
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.
11-27-4
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, no measuring device for measuring utensil surface temperature not provided at time of inspection.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen warewashing area. Manager placed paper towel at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a small spatula stored in standing water at 81F located at kitchen cookline.
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed rinse temperature gauge not functioning properly on kitchen hot water sanitizing dish machine. **Repeat Violation**
16-38-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at warewashing area. **Repeat Violation**
38-07-4
Basic - Old labels stuck to food containers after cleaning, located on a plastic container stored on shelving across from warewashing area.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaked onto kitchen floor, from handwash sink next to walk in cooler, due to small hole next to faucet handle.
29-11-4
43
Nov 28, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license dated October 1, 2022.
50-17-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at dishwashing area.
31B-02-4
Intermediate - No soap provided at handwash sink at bar, located at customer dinning area.
31B-03-4
Basic - Ice scoop handle in contact with ice, at ice bin, located at bar area.
10-08-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine located at kitchen dishwashing area. **Repeat Violation**
16-38-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at kitchen dishwashing area. **Repeat Violation**
38-07-4
Basic - Standing water in bottom of reach-in-cooler located next to chest freezer at kitchen area.
29-49-6
Basic - Bowl or other container with no handle used to dispense food located inside rice storage container. Chef removed bowl stored inside dry rice container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents located at kitchen dishwashing area. **Repeat Violation**
36-34-5
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 not removed from commercially processed reduced oxygen packaging before thawing, located inside walk in cooler.
06-09-1
50
Frequently Asked Questions
When was Pauline last inspected?
The most recent health inspection at Pauline on file is from Mar 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Pauline?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Pauline.
How does Pauline compare to other restaurants in Miami Beach?
Pauline most recently scored 100 out of 100, which is higher than the Miami Beach average of 69.
Has Pauline's inspection record improved over time?
Yes. Recent inspections at Pauline have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pauline 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 Pauline inspected?
Based on the inspection history on file, Pauline is inspected around two times per year on average.
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