Safron Mediterranean Grill
Last inspected: Sep 23, 2025
19
Score
Safron Mediterranean Grill has been inspected seven times since 2022. The latest inspection on file is from Sep 23, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 15 violations to closer to 12 violations per visit over the last few inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Safron Mediterranean Grill's latest score of 19 falls below the Miami Beach average of 69. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
5
Critical latest
6
Major latest
6
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
12A-07-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (52F - Cold Holding); cut tomatoes (49F - Cold Holding) double pan at RIC at front counter, as per cook for approximately 2 hours prior.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (77F - Hot Holding) at storage area hot holding, as per cook for approximately 1 hour prior.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. Provided to employee via email.
11-27-4
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 metal tong inside HWS at storage area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
53A-05-6
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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to employee via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout establishment. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside rice at front counter.
14-01-5
19
Feb 11, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands. Instructed employee on proper procedures.
12A-07-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at front counter by reach in coolers. **Repeat Violation**
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen and at front counter. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers of the establishment. **Repeat Violation**
23-03-4
58
Oct 4, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - - From initial inspection : 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 food manager certificate for Cihangir Ugucu expired on 5-24-2024. - From follow-up inspection 2024-10-04: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2024-10-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2024-10-04: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at front counter by reach in coolers. - From follow-up inspection 2024-10-04: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above dishwasher shows water damage. - From follow-up inspection 2024-10-04: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On ceiling tiles soiled throughout the kitchen. Observed ceiling vents soiled throughout the establishment. - From follow-up inspection 2024-10-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen and at front counter. - From follow-up inspection 2024-10-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-10-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout the establishment. - From follow-up inspection 2024-10-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen. - From follow-up inspection 2024-10-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers of the establishment. - From follow-up inspection 2024-10-04: **Time Extended**
23-03-4
50
Oct 2, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground lamb(50F - Cold Holding); chicken (53F - Cold Holding); lamb chop (51F - Cold Holding)at reach in cooler by the front counter. As per employee since 10am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb(50F - Cold Holding); chicken (53F - Cold Holding); lamb chop (51F - Cold Holding)at reach in cooler by the front counter. As per employee since 10am.
03A-02-5
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 food manager certificate for Cihangir Ugucu expired on 5-24-2024.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes with tomatoes not stored at least 6 inches off of the floor by reach in cooler.
08B-47-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above dishwasher shows water damage.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On ceiling tiles soiled throughout the kitchen. Observed ceiling vents soiled throughout the establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen and at front counter.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the establishment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers of the establishment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers by front counter.
22-16-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at front counter by reach in coolers.
36-06-4
33
Apr 15, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef at three glass door reach-in unit at back of kitchen.
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink near ware washing area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets near preparation area in disrepair.
14-11-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Observed employee with no hair restraint while engaging in preparation of raw chicken at back kitchen area.
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishmachine and reach-in freezer at preparation area soiled. **Repeat Violation**
36-27-5
43
Dec 27, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Baklava (69F - Hot Holding) as per chef item has been out for approximately two hours chef will begin using time as a health control for this product. **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cooked baklava at front counter. Printed and provided chef with written procedures. **Repeat Violation** **Warning**
03F-10-5
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. Provided person in charge with cleanup procedures via email. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with metal container inside at preparation area. Container was removed. **Corrected On-Site** **Warning**
31A-09-4
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. Provided person in charge with employee reporting agreements, staff started signing it during inspection. **Corrective Action Taken** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area. **Warning**
36-34-5
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed staff medicine over preparation table at preparation area. **Warning**
40-04-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table at preparation area. Chef removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster. **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding units at at preparation area. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright reach-in cooler gasket soiled at dry storage area. **Warning**
23-03-4
Basic - Observed ice buildup in reach-in freezer ear ovens at preparation area. **Warning**
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishmachine and reach-in freezer at preparation area soiled. **Warning**
36-27-5
29
Jul 8, 2022
Complaint Full
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet located between wall and prep counter, at back kitchen area. **Repeat Violation** **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed babaganush/eggplant puree (59F - Cold Holding); tzatziki sauce (57F - Cold Holding); raw ground beef (59F - Cold Holding); marinated lamb (60F - Cold Holding) located at front counter display case, ambient temperature of cooler unit observed at 60F. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat grinder/grinder soiled with an accumulation of food debris, located on prep counter, in front of reach in freezer, at back kitchen area. Observed interior of kitchen oven with an accumulation of black substance/grease/. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large metal pot, stored in handwash sink next to three compartment sink at back kitchen area. Pot was removed from handwash sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Warning**
16-37-1
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. Observed employee food handler training expired on 5/24/2022 for some employees, Eduardo M., Milagro R. and Maummer S. **Warning**
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Due to missing hot water faucet handle, unable to turn on hot water, unable to take a temperature at handwash sink located behind front counter. **Warning**
27-16-4
Basic - Current Hotel and Restaurant license not displayed or provided at the time of inspection. **Warning**
50-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed missing hot water facuet handle, at handwash sink located behind front counter. **Warning**
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system located above kitchen cookline, at back kitchen area. **Warning**
14-42-4
Basic - In-use knife/knives stored in cracks between reach in coolers located at front counter area. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs/utensils stored in standing water at 84F located next to top counter hot holding unit, behind front counter area. **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board located on prep counter, across from kitchen dish machine, at back kitchen area. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at prep cooler, behind front counter area. **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed side gaps/openings at plastic panels placed on exterior door and gaps beneath exterior door, located at back kitchen area. This area is used to store single service items and cold holding units, observed no food preparation being conducted. **Warning**
35B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface located at prep cooler behind front counter area. **Repeat Violation** **Warning**
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues located next to prep counter, at back kitchen area. **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover located under kitchen prep tables at back kitchen area and behind front counter. **Warning**
14-20-4
Basic - Stored food not covered. Observed uncooked rice and sugar/salt food storage containers not kept covered, located at side dry storage room, at back kitchen area. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket, not in use, not properly stored in a manner to allow to dry, located at back kitchen area. **Warning**
42-01-4
23
Frequently Asked Questions
When was Safron Mediterranean Grill last inspected?
The most recent health inspection at Safron Mediterranean Grill on file is from Sep 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Safron Mediterranean Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Safron Mediterranean Grill.
How does Safron Mediterranean Grill compare to other restaurants in Miami Beach?
Safron Mediterranean Grill most recently scored 19 out of 100, which is lower than the Miami Beach average of 69.
Has Safron Mediterranean Grill's inspection record improved over time?
Yes. Recent inspections at Safron Mediterranean Grill have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Safron Mediterranean Grill 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 Safron Mediterranean Grill inspected?
Based on the inspection history on file, Safron Mediterranean Grill is inspected around two times per year on average.
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