S 47 Lounge
Last inspected: Feb 6, 2026
33
Score
S 47 Lounge has been inspected nine times since 2022. On Feb 6, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly 11 violations before.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 74, which S 47 Lounge's 33 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
4
Major latest
11
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
12A-07-5
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Most reach in coolers
05-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
23-24-4
Basic - Ceiling tile missing. Next to walk in color.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on food preparation tables.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled with food debris.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef being thawed in standing water, next to stove top.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
33
Oct 6, 2025
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw garlic at 48 in room temperature. Kitchen cook place the garlic inside the cooler. **Corrective Action Taken**
03A-02-5
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Service location.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal book bags on top of food preparation area.
40-06-5
Basic - Food stored on floor. Observed boxes of water on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debri on top surfaces of kitchen shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. From cooking cooler.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed old food spills throughout kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
33
Feb 13, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
64
Jan 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-03: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-03: **Time Extended**
14-17-4
86
Oct 17, 2024
Routine - Food
4 major violations. 12 minor violations.
View 16 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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Cooking area.
36-73-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen door gaskets soiled throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed cook pasta not covered inside RIC.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
37
Feb 2, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-10-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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.
11-26-1
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.
11-27-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen RIC. **Repeat Violation**
22-16-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
35
Aug 10, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
52
Jan 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
55
Aug 19, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed pizza oven with accumulation of food debris throughout.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Frequently Asked Questions
When was S 47 Lounge last inspected?
The most recent health inspection at S 47 Lounge on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at S 47 Lounge?
Across the inspection record, “establishment has no written procedures for employees” has been cited five times, more than any other issue at S 47 Lounge.
How does S 47 Lounge compare to other restaurants in Miami?
S 47 Lounge most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has S 47 Lounge's inspection record improved over time?
No. Recent inspections at S 47 Lounge have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at S 47 Lounge 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 S 47 Lounge inspected?
Based on the inspection history on file, S 47 Lounge is inspected around three times per year on average.
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