San Gines
Last inspected: Mar 3, 2026
33
Score
Going back to 2023, San Gines has nine inspections in the public record. On Mar 3, 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.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
By comparison, the average Miami Beach facility scores 69, putting San Gines on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at the front counter.
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs over ham at the front counter. The manager moved the eggs. **Corrected On-Site**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs in a bowl at the cook line at room temperature.
03A-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at 0.00 ppms chlorine sanitizer. The manager primed it several times and it's now at 100 ppms. **Corrected On-Site**
22-41-4
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 used for purposes other than handwashing. Observed a plastic bowl in the hand sink at the front counter. The manager removed it. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of granola. The manager removed. **Corrected On-Site**
14-01-5
Basic - Employee eating while preparing food. Observed a cook getting gum and preparing food. Observed at the front counter. The cook threw it out. **Corrected On-Site**
12B-01-4
Basic - Food stored on floor. Observed 6 large plastic containers with cooking oil on the floor in the kitchen. The manager put them on a bread rack. **Corrected On-Site**
08B-38-4
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 in a container of sugar. The manager inverted it. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. The manager put a sign up. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the front counter and large plastic containers in the kitchen no labeled.
02D-01-5
33
Sep 18, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook go from the dining room to the cook line put on gloves without washing her hands. Observed a cashier ring up and order then put on gloves without washing her hands and prepare beverages.
12A-07-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a metal bowl full of shell eggs on top of a preparation reach in cooler. As per the cook they were put there approximately two hours ago. The cook put the eggs in the reach in cooler. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry slicer blade soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter and kitchen. The cook brought towels to both locations. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observed a case of water bottles on the floor in the dry storage room. The cook put the water bottles on a shelf. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled at the cook line.
02D-01-5
55
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the cook touch his apron and then put on gloves without washing his hands. **Warning**
12A-28-4
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 Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (53F - Cold Holding); at the preparation reach in cooler at the front line and cheese cake (59F - Cold Holding)at the front counter display cooler. As per the chef the ham was put on line approximately one hour ago. The chef moved the location of the ham in the cooler to the correct location to cool it down. As per the chef the cheese cake was put in the cooler yesterday. The chef discarded the cheese cakes.. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (53F - Cold Holding); at the preparation reach in cooler at the front line and cheese cake (59F - Cold Holding)at the front counter display cooler. As per the chef the ham was put on line approximately one hour ago. The chef moved the location of the ham in the cooler to the correct location to cool it down. As per the chef the cheese cake was put in the cooler yesterday. The chef discarded the cheese cakes.. Observed ham (53F - Cold Holding); cheese (53F - Cold Holding); chicken (53F - Cold Holding)in the walk-in cooler. As per the chef and manager the walk-in cooler was at 41°F this morning. The chef put ice in the cooler to help lower the temperature and called a technician. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned. **Corrected On-Site** **Warning**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed the walk-in cooler at 53°F. **Warning**
14-74-7
Basic - Light shield damaged/in disrepair. Observed the light shield missing above the triple sink. **Warning**
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler in the warehouse washing area. The chef put a thermometer in the cooler. **Corrected On-Site** **Warning**
05-09-4
52
Mar 26, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
50
Oct 30, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** - From follow-up inspection 2023-10-30: Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-10-30: Basic - Current Hotel and Restaurant license not displayed. **Warning** **Time Extended**
50-09-4
86
Aug 28, 2023
Routine - Food
2 critical violations. 7 major violations. 15 minor violations.
View 24 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. The manager set up the triple sink with chlorine as the sanitizer. **Warning**
22-49-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to the dish machine. **Warning**
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef in the freezer. **Warning**
03G-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed several plates and a wire whip in the hand wash sink at the front counter. The manager had it emptied. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per the manger the following employees have been employed for more than 60 days; Flor, Maria, Carolina, Ricardo, Francisco, Leo, Melani, Trinidad and Jhonatan **Warning**
53B-02-5
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. Form provided via email. **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 - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed it. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed four tanks upstairs not secured. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on the front counter. The manager inverted the items. **Corrected On-Site** **Warning**
24-05-4
Basic - Cloth used as a food-contact surface. **Warning**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Ice bucket not inverted between uses. **Warning**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at the front counter. The manager inverted the items. **Corrected On-Site** **Warning**
25-06-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ham in a prep sink. **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not labeled in the ware washing area. **Warning**
02D-01-5
17
Feb 2, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled plastic barrier inside kitchen ice machine.
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at restrooms used by food employees/customers.
32-04-4
86
Frequently Asked Questions
When was San Gines last inspected?
The most recent health inspection at San Gines on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at San Gines?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at San Gines.
How does San Gines compare to other restaurants in Miami Beach?
San Gines most recently scored 33 out of 100, which is lower than the Miami Beach average of 69.
Has San Gines' inspection record improved over time?
No. Recent inspections at San Gines have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at San Gines 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 San Gines inspected?
Based on the inspection history on file, San Gines is inspected around three times per year on average.
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