Smith & Wollensky
Last inspected: Dec 3, 2025
55
Score
Smith & Wollensky has been inspected eight times since 2022. The most recent report on file is from Dec 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
“Floor area(s) covered with standing water” comes up most often, recorded five times in the inspection record.
Smith & Wollensky's latest score of 55 falls below the Miami Beach average of 69. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork bites (122F - Hot Holding) at steam table, as per cook for 1 hour prior and added more water to steam table. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food debris inside HWS by prep station.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water. Observed inside WIC.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen.
36-17-5
Basic - Food stored on floor. Observed cases on floor inside WIF.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Observed HWS pipe leaking by prep station.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
55
Mar 6, 2025
Complaint Full
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 29, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves.
12A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted at line by cook line.
24-05-4
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the kitchen.
23-03-4
Basic - Soiled dry wiping cloth in use. Observed at cook line.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
55
Nov 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-04: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water throughout the floor near walk in cooler. - From follow-up inspection 2024-11-04: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
36-27-5
78
Aug 29, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Observed standing water throughout the floor near walk in cooler.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of French fries not stored at least 6 inches off of the floor at walk in freezer. Employee removed them from the floor. **Corrected On-Site**
08B-47-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
70
Mar 12, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. Observed walk-in freezer gaskets in disrepair.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. There were repairs being conducted during inspection. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back of walk-in freezer.
14-69-4
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 sugar scoop handle touching product. Chef removed spoon. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler near preparation area.
29-49-6
78
Jan 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes( 110F - Hot Holding); as per the chef the potatoes were put on line approximately two hours ago. The chef had the potatoes put back in the oven to heat 165°F. **Corrective Action Taken**
03B-01-6
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. Form provided. **Corrective Action Taken**
11-27-4
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. Form provided. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.
36-17-5
Basic - Ice scoop handle in contact with ice. The chef moved it.
10-08-5
58
Nov 3, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (50F - Cold Holding) located at bottom portion of reach in cooler, in front of cookline, less than 4 hours. Observed ice buildup on side panel of cooler unit, advised Chef to place food items on ice to lower temperatures to 41F and below. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in handwash sink located across from kitchen cookline. Chef removed tongs stored in handwash sink. **Corrected On-Site**
31A-11-4
Basic - Ceiling tile missing located above walk in cooler used to store seafood/fish, as well as, dry storage room.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable located at various prep counters. **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in cooler located across from kitchen cookline, ambient thermometer in cooler displayed at 50F.
14-69-4
Basic - Old labels stuck to food containers after cleaning located on plastic containers, on shelving at dry storage room. Chef removed old label from plastic container. **Corrected On-Site**
16-46-4
64
Frequently Asked Questions
When was Smith & Wollensky last inspected?
The most recent health inspection at Smith & Wollensky on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Smith & Wollensky?
Across the inspection record, “floor area(s) covered with standing water” has been cited five times, more than any other issue at Smith & Wollensky.
How does Smith & Wollensky compare to other restaurants in Miami Beach?
Smith & Wollensky most recently scored 55 out of 100, which is lower than the Miami Beach average of 69.
Has Smith & Wollensky's inspection record improved over time?
No. Recent inspections at Smith & Wollensky have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Smith & Wollensky means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Smith & Wollensky inspected?
Based on the inspection history on file, Smith & Wollensky is inspected around three times per year on average.
Nearby Restaurants