Romina's Ristorante Italiano
Last inspected: Mar 6, 2026
70
Score
Inspectors have visited Romina's Ristorante Italiano nine times, with records going back to 2022. Inspectors last stopped by on Mar 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
“Clam tags not marked with last date served” accounts for the largest share of issues, appearing five times across the record.
The city-wide average is 69, putting Romina's Ristorante Italiano squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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 a severe bring in a dirty plate and then grabbed a plate of food and took it outside.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge in the hand washing sink at the bar. The manager removed it. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard and gasket soiled. **Repeat Violation**
23-03-4
70
Jan 23, 2026
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
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 anchovies (52F - Cold Holding) at the cook line.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed anchovies (52F - Cold Holding) at the cook line.
03A-02-5
Basic - Equipment in poor repair.
14-11-5
Basic - Ice bucket stored on floor between uses. Observed by the ice machine. The manager put them on a shelf. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted it. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in storage/ preparation room. The manager put one up during the inspection. **Corrected On-Site**
31B-04-4
61
Oct 8, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic cup in the sink next to the triple sink. The cook removed it. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen by the cook line.
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed the bartender drink from a class over clean dishes at the bar.
12B-12-5
Basic - Food stored on floor. Observed a pan of chicken on the walk-in freezer floor and a bag of onions on the walk-in cooler floor. The cook put the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - No container installed for catching grease from hood drip tray. The cook replaced it during the inspection. **Corrected On-Site**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in fan guard and gasket soiled. Observed the hand washing sink upstairs in the dry storage area soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar. **Corrected On-Site**
25-27-4
67
Apr 22, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
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 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from the kitchen entrance. **Repeat Violation**
01B-13-4
Basic - Equipment in poor repair. Observed the reach in cooler at the bar gasket is torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bat. The manager put up a new sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled throughout the kitchen.
23-03-4
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 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from the kitchen entrance. **Repeat Violation**
06-09-1
64
Oct 21, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella sticks(60F - Cold Holding); at the cook line.As per the cook the mozzarella sticks were put on line approximately one hour ago. The cook split the amount in half and put in another pan to cool down. **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 a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet.
01B-13-4
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 dish washer touch dirty dishes and then touched the clean dishes.
12A-13-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with water and tongs in the sink at the bar. The server removed it. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn at the front counter. Observed the reach in cooler door handles
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. The manager moved the bucket to a shelf. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle in the flour. The chef removed it. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 90°F. The cook turned up the heat on the cook top. **Corrective Action Taken**
10-07-4
Basic - No container installed for catching grease from hood drip tray. Observed at the cook line.
14-73-4
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 a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet. **Corrected On-Site**
06-09-1
37
Jun 26, 2024
Routine - Food
1 critical violation. 8 major violations. 6 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM machine with a chlorine concentration of 0 ppm. **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand washing sink near ware washing area. **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Tommie, Connie, Freddie hired for more than 60 days with no training certificates.. **Warning**
53B-13-5
Intermediate - Clams tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
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 Fredy Hernandez with expired on 02.02.2024 food manager certification. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation are ata second floor. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at second floor preparation area blocked by chairs. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed lamb chops, grilled rib eye steak, tuna tartare, beef carpaccio not tied to advisory on menu. **Repeat Violation** **Warning**
02B-01-5
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/. Observed 4 or more employee with no certified food manager present. **Warning**
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, walk-in freezer, reach-in coolers at kitchen, and reach-in freezer at kitchen. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter. **Repeat Violation** **Warning**
31B-04-4
Basic - Ice scoop handle in contact with ice. Observed at ice machine at kitchen area. Scoop was correctly placed. **Corrected On-Site** **Warning**
10-08-5
Basic - Food stored on floor. Observed container of peppers stored on walk-in cooler floor. **Warning**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Stored food not covered. Observed raw calamari stored uncovered at walk-in cooler. **Warning**
08B-12-5
29
Feb 5, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** Priority: High Priority
50-17-3
Intermediate - Observed: Clam tags not marked with last date served. Priority: Intermediate
01C-03-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Priority: Intermediate
22-02-4
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and beef carpaccio on the menu not identified as raw. Priority: Intermediate
02B-01-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink and throughout the kitchen. Priority: Intermediate
31B-02-4
Intermediate - Observed: No soap provided at handwash sink. Observed next to the triple sink. Priority: Intermediate
31B-03-4
Basic - Observed: Ice bucket stored on floor between uses. Observed at the bar. The bartender moved it. **Corrected On-Site** Priority: Basic
10-14-5
Basic - Observed: Bowl or other container with no handle used to dispense food. Observed in a container of flour. Priority: Basic
14-01-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Priority: Basic
31B-04-4
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 115°F. The chef turned up the heat. **Corrective Action Taken** Priority: Basic
10-07-4
43
May 4, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-05-04: Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2023-05-04: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**
38-04-4
86
Dec 27, 2022
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken stock (115F - Hot Holding) at room temperature at cook line. As per employee, less than 1 hour. Employee took item to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw mussels at walk in cooler. Chef rearranged items. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ciabatta at walk in freezer. Provided Safe Food Storage handout to manager. **Corrective Action Taken**
08A-02-6
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 with old food debris. Manager removed item and took to ware washing area. **Corrective Action Taken**
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
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. Observed food employee Elder, Sergio and Fabrizio employed more than 60 days, no proof of employee training.
53B-01-5
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed plates on outdoor tables. **Corrected On-Site**
24-01-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed quaternary solution at 400 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken**
21-07-4
37
Frequently Asked Questions
When was Romina's Ristorante Italiano last inspected?
The most recent health inspection at Romina's Ristorante Italiano on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Romina's Ristorante Italiano?
Across the inspection record, “clam tags not marked with last date served” has been cited five times, more than any other issue at Romina's Ristorante Italiano.
How does Romina's Ristorante Italiano compare to other restaurants in Miami Beach?
Romina's Ristorante Italiano most recently scored 70 out of 100, which is about the same as the Miami Beach average of 69.
Has Romina's Ristorante Italiano's inspection record improved over time?
Yes. Recent inspections at Romina's Ristorante Italiano have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Romina's Ristorante Italiano means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Romina's Ristorante Italiano inspected?
Based on the inspection history on file, Romina's Ristorante Italiano is inspected around three times per year on average.
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