Silverlake Bistro
Last inspected: Dec 3, 2025
35
Score
Inspectors have visited Silverlake Bistro six times, with records going back to 2023. Silverlake Bistro was last inspected on Dec 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
Across the inspection history, “clam/mussel/oyster tags not maintained” is the issue that surfaces most often, recorded three times.
Restaurants in Miami Beach average 69, so Silverlake Bistro trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of black rice made on 11/25/25 past the 7 day limit.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed container of black rice made on 11/25/25 past the 7 day limit.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of black rice made on 11/25/25 past the 7 day limit.
02C-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license is expired as of October 1, 2025. **Admin Complaint**
50-17-3
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above dish machine soiled with dust debris.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans on shelf in storage room not inverted.
24-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezer in storage room.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed gaskets in white reach in cooler soiled with old food debris.
23-03-4
35
Mar 21, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his nose, changing gloves without handwashing. Employee was coached about the issue and wished his hands correctly. **Corrected On-Site**
12A-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussel tags not organized by date.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Food stored on floor. Observed plastic oil cooking containers on the floor. Containers were moved . **Corrected On-Site**
08B-38-4
Basic - Missing drain plug at dumpster. Missing at the dumpster. **Repeat Violation**
33-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager inverted it. **Corrected On-Site**
42-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the kitchen area.
36-32-5
55
Dec 4, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Proper Sanitizer Contact Time and Concentration
FL-33
Food Contact Surfaces Clean and Sanitized
FL-22
55
Jun 5, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef sliders above mussels inside reach in cooler located by the exit door.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs at 127 F in the warmer ( as per employee for less than 4 hrs) , employeecreheated the food to 176 F. **Corrected On-Site**
03B-01-6
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed onion soup from 6/1 as per employee with no date marking inside reach in cooler .
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen ground beef thawing at ambient temperature. Chef moved the food to the reach in cooler . **Corrective Action Taken**
06-01-5
Basic - Equipment gaskets in poor repair. Observed reach in cooler located in front of the cook line with gaskets in disrepair. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink in the employee restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on dry storage shelving. Employee started cleaning the shelving.
23-03-4
47
Feb 29, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags are not organized.Chef organized all of them. **Corrected On-Site**
01C-05-4
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. Information was provided. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration.
16-37-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters .
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Observed old license displayed at the front.
50-09-4
Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair ( cooler used for vegetables)
14-11-5
61
Feb 6, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish inside reach in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-20-5
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 form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.
22-02-4
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 form during inspection.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form during inspection.
02B-02-5
58
Frequently Asked Questions
When was Silverlake Bistro last inspected?
The most recent health inspection at Silverlake Bistro on file is from Dec 3, 2025. The public record contains six inspections in total.
What is the most common violation at Silverlake Bistro?
Across the inspection record, “clam/mussel/oyster tags not maintained” has been cited three times, more than any other issue at Silverlake Bistro.
How does Silverlake Bistro compare to other restaurants in Miami Beach?
Silverlake Bistro most recently scored 35 out of 100, which is lower than the Miami Beach average of 69.
Has Silverlake Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Silverlake Bistro have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Silverlake Bistro 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 Silverlake Bistro inspected?
Based on the inspection history on file, Silverlake Bistro is inspected around two times per year on average.
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