Prestons Main Kitchen
Last inspected: Dec 22, 2025
50
Score
Across the available record, Prestons Main Kitchen has eight inspections on file, the first dated 2022. Inspectors last stopped by on Dec 22, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
That's lower than the typical Miami Beach restaurant, which scores around 69. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 sea bass filets in 5 sealed vacuum bags with an internal temperature of 41°F.. As per the chef they do it on site.
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef Patti over cheese in the banquet walk in cooler. The chef moved the beef. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 sea bass filets in 5 sealed vacuum bags with an internal temperature of 41°F.. As per the chef they do it on site.
01B-13-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. The chef brought the tag for the mussels. **Corrective Action Taken**
01C-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink with a lid and straw on top of a cutting board. The cook discarded it. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Observed several cases of proteins on the walk in freezer floor.
08B-38-4
50
Jul 22, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun holder soiled.
22-02-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked potatoes with a date on the bag but no time. The chef discarded it. **Corrected On-Site**
03G-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles sagging throughout the kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed debris in the light shield by the office.
36-34-5
Basic - Hole in or other damage to wall. Observed several small holes in the wall by the ice machine
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled. Observed the shelving soiled in the dairy walk-in cooler. **Repeat Violation**
23-03-4
64
Feb 11, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed the establishment searing chicken to a temperature of 125° F. and then began the cooling process with no written procedures. Form provided via email. **Corrective Action Taken**
03C-90-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
36-37-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the pastry freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the front counter area. The chef removed the tong. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scpop in a water temperature of 72° F. The chef poured out the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance. The manager had the signs installed during the inspection. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelving soiled in the dairy walk-in cooler. Observed the reach in freezer gasket soiled at the cook line. The chef had the items cleaned during the inspection. **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed poultry in standing water in a large metal container. The chef opened the drain and turned on the water. **Corrected On-Site**
06-01-5
61
Jul 31, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
67
Feb 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 110°F. The chef poured out the water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket.
21-09-4
86
Aug 10, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
70
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed pastry/muffins/bread/croissants area provided at breakfast buffet lacking adequate sneezeguards.
08B-01-4
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 Chef. **Corrective Action Taken**
11-26-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu item containing " smoked salmon" not identified with an asterisk/symbol indicating that menu item contains a raw food ingredient covered by the consumer advisory.
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on wall fan located at warewashing area.
23-03-4
67
Jul 13, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Observed cream cheese individual portioned and sliced bread not fully protected by sneezeguards located at pastry station at breakfast buffet area. Chef placed cream cheese and sliced bread behind fully behind sneezeguards provided at pastry station. **Corrected On-Site** **Repeat Violation** **Warning**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg whites (125F - Hot Holding) located at breakfast buffet line, less than 4 hours. Chef removed egg whites from buffet line and replaced with a new container of egg whites, temperature at 145F - Hot Holding) Observed melted butter (96F - Hot Holding) located next to flat top grill at cookline, less than 4 hours. Chef removed and placed melted butter on flat grill to reheat to 135F and above. Observed bread pudding (130F - Hot Holding); sauteed vegetables (125F - Hot Holding) located under hot lamps, next to omelette station, less than 4 hours. Chef removed food items to be replaced. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
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 Dishwasher (Final Rinse Temperature 132) located at main kitchen area. Establishment has a three compartment sink, set up using quaternary sanitizer at 200ppm. Advised that all dishware/utensils/kitchen equipment must be sanitized at three compartment sink. **Corrective Action Taken** **Warning**
22-56-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on top shelving above kitchen prep coolers. Chef removed all plates/bowls stored on top shelving above prep coolers. **Corrected On-Site** **Warning**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris in handwash sink located next to front counter omelette station. Chef discarded food debris from inside handwash sink. **Corrected On-Site** **Warning**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket stored on floor under front counter omelette station. Chef replaced sanitizer bucket from kitchen floor. **Corrected On-Site** **Warning**
21-38-4
58
Frequently Asked Questions
When was Prestons Main Kitchen last inspected?
The most recent health inspection at Prestons Main Kitchen on file is from Dec 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Prestons Main Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Prestons Main Kitchen.
How does Prestons Main Kitchen compare to other restaurants in Miami Beach?
Prestons Main Kitchen most recently scored 50 out of 100, which is lower than the Miami Beach average of 69.
Has Prestons Main Kitchen's inspection record improved over time?
No. Recent inspections at Prestons Main Kitchen have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Prestons Main Kitchen 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 Prestons Main Kitchen inspected?
Based on the inspection history on file, Prestons Main Kitchen is inspected around two times per year on average.
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