Reef Kitchens
Last inspected: Feb 26, 2026
39
Score
Across the available record, Reef Kitchens has 10 inspections on file, the first dated 2022. On Feb 26, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 14 violations before.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged five times.
The city-wide average sits at 69, which Reef Kitchens' 39 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook finished a task remove gloves and put on new gloves without washing his hands. **Warning**
12A-07-5
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 tuna still the vacuum sealed bag with an internal temperature of 42°F. **Warning**
01B-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed beef over potatoes in the reach in cooler by the kitchen entrance. The cook moved the potatoes to a higher shelf. **Warning**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 10-01-2025. **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large plastic container in the hand washing sink at the kitchen entrance. **Warning**
31A-09-4
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 food handler Marcus certified has expired and has been working for more than 60 days. **Warning**
53B-05-5
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 tuna still the vacuum sealed bag with an internal temperature of 42°F. **Warning**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between two reach in coolers at the cook line. The cook removed them. **Corrected On-Site** **Warning**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
39
Sep 11, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cook rinse her gloves in the hand sink and dry them.
12A-09-4
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 cook use her cell phone with gloves on and continued to prepare food.
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook put on gloves without washing her hands.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning equipment blocking the hand washing sink downstairs by the first walk- in cooler. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed at the bottom of the stairs
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls around the staircase soiled **Repeat Violation**
36-27-5
43
May 28, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. **Warning** - From follow-up inspection 2025-05-28: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. **Warning** **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls around the staircase soiled. **Warning** - From follow-up inspection 2025-05-28: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls around the staircase soiled. **Warning** **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed at the kitchen entrance. **Warning** - From follow-up inspection 2025-05-28: Basic - Light shield damaged/in disrepair. Observed at the kitchen entrance. **Warning** **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at the bottom of the stairs. **Warning** - From follow-up inspection 2025-05-28: Basic - Floor soiled/has accumulation of debris. Observed at the bottom of the stairs. **Warning** **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-05-28: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** **Time Extended**
36-34-5
74
Mar 3, 2025
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over Diet Coke cans in the walk-in cooler. **Warning**
08A-11-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the chef touch a wet wipping cloth and then put on gloves without washing her hands. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs (53F - Cold Holding) in the reach in cooler down stairs. The chef had no idea they were in there and discarded the butter packs. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs (53F - Cold Holding) in the reach in cooler down stairs. The chef had no idea they were in there and discarded the butter packs. **Warning**
01B-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 two tuna filets still in the vacuum with an internal temperature of 41°F. **Warning**
01B-13-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed the following employee's CFM Junia St Fleur expired on 09-24-2024. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine to sanitize only test kit available is for sink and surface cleaner and sanitizer. **Warning**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. **Warning**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls around the staircase soiled. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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 two tuna filets still in the vacuum with an internal temperature of 41°F. **Warning**
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed at the bottom of the stairs. **Warning**
36-73-4
Basic - Food stored on floor. Observed a case of cooking oil on the floor by the upright freezer. **Warning**
08B-38-4
Basic - Light shield damaged/in disrepair. Observed at the kitchen entrance. **Warning**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand sink between the reach in coolers. **Warning**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the kitchen entrance. **Warning**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. **Warning**
06-01-5
19
Aug 20, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 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 beef in the two door upright cooler at the kitchen entrance. The manager moved the chicken to the bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna on the menu. As per the chef the tuna is served raw. **Repeat Violation**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a piece of equipment with a bag over it in front of the hand washing sink downstairs by the walk-in coolers. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a small plastic bowl in a container of granola. The cook removed it. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a laptop on a cutting board. As per the manager that preparation cooler is not in use.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the triple sink set up from right to left soap and sanitizer, middle soap and sanitizer and left empty. The manager set up the sink in the proper order and explained the dish washer is new. **Corrected On-Site**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs in the oven door. The manager removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two spatulas in a water temperature of 129°F. The manager turned up the heat. **Corrective Action Taken**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the upright reach in cooler by the kitchen entrance.
14-33-4
Basic - Walk-in cooler with rust that has pitted the surface. Observed in the beverage cooler.
14-17-4
35
Mar 11, 2024
Routine - Food
7 major violations. 4 minor violations.
View 11 violations
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large picec of equipment blocking the hand washing sink by the walk-in cooler. **Repeat Violation**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the cook using a prep two compartment sink to wash and sanitize dishes no rinse.
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna on the menu as per the manager it is served raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the ware washing area.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the cook using a prep two compartment sink to wash and sanitize dishes no rinse
16-13-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
41
Oct 4, 2023
Routine - Food
No violations found.
100
Sep 27, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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 not accessible for employee use at all times. Observed a Hobart mixer in front of the sink by the walk-in cooler.
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the cook line.
31A-04-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn by the walk-in cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled by the walk-in cooler.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the bottom of the stairs.
42-01-4
64
Mar 17, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items "Poke Bowl/Spicy Tuna" and "Bagel + Loc", containing raw/uncooked fish, with no asterisk or symbol identifying menu items are covered by the consumer advisory.
02B-01-5
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 regarding their health and activities related to foodborne illnesses, to Manager.
11-26-1
Basic - Single-service articles not stored inverted or protected from contamination. Observed take-out containers on top shelf above kitchen prep cooler, not kept inverted.
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues located across from two compartment sink at kitchen area and prep coolers across from cookline.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged diced raw tuna, stored at room temperature, near two compartment sink, temperature of diced raw tuna at 32F, Chef placed raw tuna into reach in cooler. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of reach in cooler, across from two compartment sink at kitchen area.
23-03-4
Basic - Ice buildup in reach-in freezer located next to rice cookers, at kitchen area.
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located at down stairs warewashing/dry storage/walk in cooler 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 diced raw tuna, thawing at room temperature, temperature of diced raw tuna at 32F, no longer frozen, stored next to two compartment sink, not removed from packaging before thawing.
06-09-1
52
Nov 4, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (50F - Cold Holding) located at reach in cooler drawers, across from cookline, less than 4 hours. Chef removed bags of cooked chicken wings from cooler unit and placed into reach in freezer to lower temperatures to +or- 41F and below. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent located above reach in cooler, across from bulletin boards at downstairs area.
36-34-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelving at storage rack, under containers of caramel, located down stairs.
14-05-4
78
Frequently Asked Questions
When was Reef Kitchens last inspected?
The most recent health inspection at Reef Kitchens on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Reef Kitchens?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Reef Kitchens.
How does Reef Kitchens compare to other restaurants in Miami Beach?
Reef Kitchens most recently scored 39 out of 100, which is lower than the Miami Beach average of 69.
Has Reef Kitchens' inspection record improved over time?
Yes. Recent inspections at Reef Kitchens have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Reef Kitchens 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 Reef Kitchens inspected?
Based on the inspection history on file, Reef Kitchens is inspected around three times per year on average.
Nearby Restaurants