Santorini
Last inspected: Jan 27, 2026
100
Score
Public records show 10 inspections at Santorini stretching back to 2022. The most recent report on file is from Jan 27, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 17 violations earlier in the record.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited seven times.
Among Miami Beach restaurants, the typical score is 69; Santorini is comfortably above that bar. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
6 critical violations. 1 major violation. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked potatoes at walk in cooler. **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed tray with raw shell eggs stored at room temperature, as per staff for less than two hours, staff placed raw shell eggs into reach in cooler. **Warning**
03A-03-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200+ ppm. **Warning**
41-15-5
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 chlorine sanitizer dishwasher machine at 0ppm, also auxiliary glass ware chlorine sanitizer machine at 0 ppm **Warning**
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed uncovered bucket of ice at coffee station over 3 compartment sink area. **Warning**
08B-02-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling bare hand toasted bread, requested employee to discard product and to use gloves or tongs while handling food. **Corrective Action Taken** **Warning**
09-01-4
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/ **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooking at several of the cooling units. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and ware washing area. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed auxiliary cutting boards and some prep tables with mar not longer cleanable. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cooking pans stored in drying rack not properly air dried. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed behind ice machine area. **Warning**
36-73-4
Basic - Ice scoop handle in contact with ice. Observed at coffee station area and at the other ice bins as well. **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at outside bar. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets, cooling units exterior. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several cooling units. **Warning**
22-16-4
Basic - Single-service articles improperly stored. Observed several boxes of single serving items stored on the floor at dry storage area. **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all throughout kitchen areas. **Warning**
36-27-5
20
Jul 7, 2025
Routine - Food
4 major violations. 6 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. Provided to operator via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by walk in cooler. **Repeat Violation**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
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
Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler. **Repeat Violation**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by front counter. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area.
36-22-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
21-12-4
50
Apr 29, 2025
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment. - From follow-up inspection 2025-04-29: **Time Extended**
31A-07-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted. - From follow-up inspection 2025-04-29: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair. - From follow-up inspection 2025-04-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-04-29: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-04-29: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2025-04-29: **Time Extended**
21-09-4
47
Apr 28, 2025
Routine - Food
3 critical violations. 4 major violations. 19 minor violations.
View 26 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees placed gloves workout washing hands. Instructed employees on proper procedures.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted.
51-16-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled near walk in cooler.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment.
31A-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.
23-24-4
Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area, **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout reach in coolers at kitchen. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
17
Oct 1, 2024
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken breast, beef lasagna and roasted potatoes held more than 24 hours not properly date marked.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area at kitchen.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line at kitchen.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers with potatoes not stored at least 6 inches off of the floor. stored in the floor a5 walk in cooler Steal on the floor milk
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door at kitchen.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink by walk in cooler. Observed no handwashing sign at handsink by bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers by dishwasher area.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout reach in coolers throughout the kitchen.
22-16-4
Basic - Stored food not covered. Observed lasagna not cover at walk in cooler. Observed Tuna not covered in reach in cooler by walk in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handsink by walk in cooler .
29-11-4
47
May 17, 2024
Routine - Food
3 critical violations. 1 major violation. 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 change tasks at the cook line and put in new gloves with no hand washing.
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Observed liquid eggs over peppers in the walk-in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over raw pork at the cook line.
08A-20-5
Intermediate - No soap provided at handwash sink. Observed by the walk-in cooler.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open coffee cup on a cutting board.
12B-07-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at inside bar.
25-27-4
52
Feb 9, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dishes to plated food no hand wash. Educated employee.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cooks line and prep areas.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee drink in hand sink at bar. Employee removed drink. Hand sink in kitchen used for dumping. Educated employees. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board while prepping food. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven soiled with burnt on food debris. Ovens on cook line soiled. **Repeat Violation**
22-08-4
64
Mar 2, 2023
Routine - Food
2 critical violations. 3 major violations. 15 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. The manager paid the license during the inspection. **Corrected On-Site**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 small flying inspects at the bar.
35A-02-6
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**
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. Poster provided via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at the preparation reach in cooler by the big ice machine. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed next to the coffee station. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at the cook line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen. **Repeat Violation**
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 a cell phone ona rack with clean plates.
40-06-5
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at the coffee station and several reach in coolers throughout the kitchen.
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at the cook line.
14-42-4
Basic - Ice bucket/shovel stored on floor between uses. Observed next to the big ice machine in the corner. The chef moved them. **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer. Observed at the preparation area.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at the kitchen entrance. **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between reach in coolers at the cook line. The chef removed it.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the item. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave interior soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in cooler at the cook line. Observed the hand washing sink at the bar soiled. Observed the hood filters soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. **Repeat Violation**
24-05-4
26
Sep 14, 2022
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The manager moved the items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (128F - Hot Holding)as per the manager the potatoes were cooked and put on the line for less than one hour.
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters not identified as raw on the menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at the cup dish washing machine.
16-59-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the preparation reach in cooler cutting boards soiled.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the second hand sink at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in coolers gaskets soiled throughout the kitchen and preparation area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the walk-in cooler. **Repeat Violation**
14-33-4
Basic - Equipment in poor repair. Observed several reach in coolers gaskets torn.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed next to the coffee bar.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the back of the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed four stacks of plates in the dining room not inverted or covered. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed in the preparation area. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice scoop handle in contact with ice. Observed at the kitchen entrance and at the bar. The manager removed the items. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven interior and exterior soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in several reach in coolers. **Repeat Violation**
05-09-4
25
Frequently Asked Questions
When was Santorini last inspected?
The most recent health inspection at Santorini on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Santorini?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited seven times, more than any other issue at Santorini.
How does Santorini compare to other restaurants in Miami Beach?
Santorini most recently scored 100 out of 100, which is higher than the Miami Beach average of 69.
Has Santorini's inspection record improved over time?
Yes. Recent inspections at Santorini have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Santorini means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Santorini inspected?
Based on the inspection history on file, Santorini is inspected around three times per year on average.
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