Seaman Cafe
Last inspected: Oct 27, 2025
78
Score
Seaman Cafe has been inspected seven times since 2022. Inspectors last stopped by on Oct 27, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “wet wiping cloth not stored”, which has been cited five times.
The city-wide average for Miami sits at 74, putting Seaman Cafe on the better side of that line. The file should reassure diners considering a visit.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (59F - Cold Holding)l located cook line area. As per operator less than 20 minutes. Operator stored inside reach in cooler. **Corrective Action Taken**
03B-01-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter and kitchen.
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Located at cook line area.
12B-02-4
78
Jun 26, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 12A-09-4 Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook pick up paper from the floor and then handled serving cut lettuce. Coached employee on proper hand washing procedures. Cook removed gloves and wash hands. **Corrective Action Taken**
12A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers located cooked line area. Operator inverted during inspection. **Corrected On-Site**
25-06-4
74
Apr 29, 2025
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw fish and then handled cut lettuce. Observed cook handle raw beef patty and then handled single service container. Cook removed gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer solution quaternary 00 ppm at three compartments sink. Recheck quaternary solution at 200ppm..
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
08A-02-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Located three compartments sink.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed Towel inside hand wash sink located front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Observed plastic container with sugar not labeled located near walk in cooler.
02D-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. Rosa, Besy, Norma.
53B-13-5
Basic - Food-contact surface not smooth and easily cleanable. Prep table rust near oven.
14-13-4
Basic - Single-service articles improperly stored. Observed utensils not inverted near three compartments sink kitchen.
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water inside reach in cooler. Operator removed during inspection. **Corrected On-Site**
12B-13-4
30
Sep 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (58F - Cold Holding); cut tomatoes (52F - Cold Holding); located outside reach in cooler as per operator less than two hours. Operated store inside reach in cooler. **Repeat Violation**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees bottle of water located cook line area. Operator discarded during inspection. **Repeat Violation**
12B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
74
Jun 18, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 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 ham (67F - Cold Holding); cooked onions (69F - Cold Holding); cut tomatoes (54F - Cold Holding); cooked sausage (58F - Cold Holding) more than four hours located at cook line area. See stop sale.
01B-02-5
High Priority - Container of medicine improperly stored. Observed employee foam container with Medicine located on top of cook line area.
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (67F - Cold Holding); cooked onions (69F - Cold Holding); cut tomatoes (54F - Cold Holding); cooked sausage (58F - Cold Holding) more than four hours located at cook line area. See stop sale.
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
Basic - Employee eating in a food preparation or other restricted area. Located cook line area observed employee bottle of water and drink.
12B-02-4
Basic - Food stored on floor. Plastic containers with cook oil stored near walk in cooler. Operator removed during inspection. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area near coffee machine. Operator stored inside in sanitizing solution. **Corrected On-Site**
21-12-4
50
Jan 23, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 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
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Plumbing system in disrepair. Hand wash sink front counter area.
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Nov 29, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef inside walk-in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge inside hand wash sink front counter area. Operator removed during inspection.
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 80°f per four minutes located near coffee machine front counter area. Observed operator removed the water during inspection.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area.
21-12-4
67
Frequently Asked Questions
When was Seaman Cafe last inspected?
The most recent health inspection at Seaman Cafe on file is from Oct 27, 2025. The public record contains seven inspections in total.
What is the most common violation at Seaman Cafe?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at Seaman Cafe.
How does Seaman Cafe compare to other restaurants in Miami?
Seaman Cafe most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Seaman Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Seaman Cafe have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Seaman Cafe 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 Seaman Cafe inspected?
Based on the inspection history on file, Seaman Cafe is inspected around two times per year on average.
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