Poseiden Greek Table & Bar
Last inspected: Apr 23, 2026
52
Score
Poseiden Greek Table & Bar has been inspected eight times since 2022. Inspectors last stopped by on Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 10 violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
That's lower than the typical Miami Beach restaurant, which scores around 69. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside HWS at front area.
31A-11-4
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. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
52
Nov 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Floor soiled/has accumulation of debris.
36-73-4
95
Apr 15, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in the reach in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in the prep station.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed walk in cooler and walk in freezer with less than 30 inches of light inside.
38-04-4
64
Dec 6, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Jun 19, 2024
Routine - Food
No violations found.
100
Jun 17, 2024
Routine - Food
8 critical violations. 8 major violations. 9 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in mop sink area.
29-34-4
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. Tuna stored in reach-in cooler across from cook line hand washing sink.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line hand washing sink: fish (48F - Cold Holding); lamb (49F - Cold Holding); cheese (49F - Cold Holding); fish (48F - Cold Holding). Manager stated items stored in cooler over night **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F - Cooling). Manager stated potatoes cooked and placed in cooler the previous day.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F - Cooling). Manager stated potatoes cooked and placed in cooler the previous day.
01B-36-5
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. Dish machine in dish area, 0 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line hand washing sink: fish (48F - Cold Holding); lamb (49F - Cold Holding); cheese (49F - Cold Holding); fish (48F - Cold Holding). Manager stated items stored in cooler over night. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw lamb stored over peppers in reach-in cooler across from mop sink.
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Manager provided hand towels at sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Warning**
53B-01-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach-in cooler next to dish area. Manager stated milk was opened on 6/15.
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Unable to view oyster tags.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on prep table across from three compartment sink. Soda gun in bar area. Cutting boards stored in dish area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food dumped in cook line hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
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/. Five employees working with no certified food manager present.
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
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. Tuna stored in reach-in cooler across from cook line hand washing sink.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of dish machine. Employee removed drink from dish machine. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Hole in mop sink area next to faucet.
36-24-5
Basic - Light shield damaged/in disrepair. Light fixture above reach-in cooler next to dish machine.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler behind bar.
29-49-6
Basic - Stored food not covered. Dough in reach-in freezer across from kitchen entrance.
08B-12-5
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
9
Jul 13, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed up stairs in the dry storage room. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
90
Dec 27, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sauces in the reach in cooler at the cook line. The owner moved the items.. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Observed vasilios Pyliotis expired on 11-06-22.
53A-03-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed Stavropol, Vasilis, and Konstantinos all expired.
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed upstairs in the dry storage room.
36-37-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor. The owner moved it. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in chest freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the chest freezer gasket soiled. Observed the hood filters soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles in the cook line area not labeled.
02D-01-5
52
Frequently Asked Questions
When was Poseiden Greek Table & Bar last inspected?
The most recent health inspection at Poseiden Greek Table & Bar on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Poseiden Greek Table & Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Poseiden Greek Table & Bar.
How does Poseiden Greek Table & Bar compare to other restaurants in Miami Beach?
Poseiden Greek Table & Bar most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Poseiden Greek Table & Bar's inspection record improved over time?
Yes. Recent inspections at Poseiden Greek Table & Bar have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Poseiden Greek Table & 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 Poseiden Greek Table & Bar inspected?
Based on the inspection history on file, Poseiden Greek Table & Bar is inspected around two times per year on average.
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