Selva Negra Restaurant
Last inspected: Feb 2, 2026
39
Score
Across the available record, Selva Negra Restaurant has five inspections on file, the first dated 2025. The most recent visit was on Feb 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly six violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 74, which Selva Negra Restaurant's 39 doesn't quite reach. The pattern in the record is worth a careful look.
5
Inspections
2
Critical latest
5
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tail (45F - Cold Holding) inside cooler drawers. As per operator drawers was constantly open. Operator laced inside walk in cooler for rapid cooling **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over chicken taquitos inside reach in cooler across cook line. Operator properly rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled across warmer.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at ceviche station. Observed at salad station. Observed at cook line. Operator provided the soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. Observed no proof of employee training for Andrea, Jonathan hired for more than 60 days. **Repeat Violation**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed at ceviche station msg and salt inside plastic containers not labeled. Operator properly labeled. **Corrected On-Site**
02D-01-5
39
Aug 25, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. **Warning** - From follow-up inspection 2025-08-25: 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. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. **Warning** **Time Extended**
53B-13-5
90
Aug 22, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Freezer drawers; beef empanadas (68F - Cold Holding); croquettes (67F - Cold Holding); French fries (68F - Cold Holding); plantain cups (67F - Hot Holding). As per operator since the day before. Operator discarded the products. **Corrected On-Site** **Warning**
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 beans (124F - Hot Holding); refried beans (125F - Hot Holding); assorted root veggies (128F - Hot Holding); pumpkin (129F - Hot Holding) on steam table at cook line. As per operator for less than an hours. Operator turned up heat for reheat. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Freezer drawers; beef empanadas (68F - Cold Holding); croquettes (67F - Cold Holding); French fries (68F - Cold Holding); plantain cups (67F - Hot Holding). As per operator since the day before. Operator discarded the products. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sprayer and soap pump inside hand sink at ceviche station. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line. **Warning**
31B-03-4
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. Observed food employees Mirna, Andrea, Betzy, all hired for ore than 60 days no proof of employee training. **Warning**
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed and provided to operator via email. **Warning**
02A-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowl and plates not inverted on top shelve at cook line. **Warning**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line. **Warning**
31B-04-4
Basic - Ice scoop handle in contact with ice. Observed at bar. Observed at dessert station. **Warning**
10-08-5
Basic - Floor area(s) covered with standing water. Observed at washing area. **Warning**
36-22-4
32
Apr 11, 2025
Routine - Food
5 major violations. 13 minor violations.
View 18 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 drainboards or equivalent.
16-15-4
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.
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 Employee cell phones on kitchen work table.
40-06-5
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen reach in coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
32
Jan 29, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Selva Negra Restaurant last inspected?
The most recent health inspection at Selva Negra Restaurant on file is from Feb 2, 2026. The public record contains five inspections in total.
What is the most common violation at Selva Negra Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Selva Negra Restaurant.
How does Selva Negra Restaurant compare to other restaurants in Miami?
Selva Negra Restaurant most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Selva Negra Restaurant's inspection record improved over time?
No. Recent inspections at Selva Negra Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Selva Negra Restaurant 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.
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