Smoki
Last inspected: Oct 22, 2025
39
Score
Public records show eight inspections at Smoki stretching back to 2022. Smoki was last inspected on Oct 22, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 34 violations per visit versus roughly 12 violations earlier in the record.
The pattern that stands out is “no probe thermometer provided to measure temperature”, which has been cited three times.
Restaurants in North Miami Beach average 72, so Smoki trails the local norm. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Admin Complaint**
03G-48-2
Intermediate - - From initial inspection : Intermediate - Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Admin Complaint**
03G-40-2
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed DALACIO, DALESSIO with no manager certification. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed DALACIO, DALESSIO with no manager certification. **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage containers in the kitchen with accumulated grease. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed storage containers in the kitchen with accumulated grease. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Observed kitchen area not organized **Repeat Violation** - From follow-up inspection 2025-10-22: Storage area not maintained clean and organized. Observed kitchen area not organized **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. - From follow-up inspection 2025-10-22: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-22: Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor with paint peeling off. - From follow-up inspection 2025-10-22: Floor tiles missing and/or in disrepair. Observed floor with paint peeling off. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** - From follow-up inspection 2025-10-22: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Repeat Violation** - From follow-up inspection 2025-10-22: Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-10-22: Reach-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. - From follow-up inspection 2025-10-22: Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. **Time Extended**
36-27-5
39
Sep 30, 2025
Complaint Partial
7 critical violations. 12 major violations. 21 minor violations.
View 40 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products. **Warning** - From follow-up inspection 2025-09-30: Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products. **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon. **Warning** - From follow-up inspection 2025-09-30: Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon. **Time Extended**
12A-16-4
High Priority - - From initial inspection : 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. Operator touched smoked salmon with bare hands. **Warning** - From follow-up inspection 2025-09-30: Operator touched smoked salmon with bare hands. **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw defrosted salmon and raw defrosted tuna vacuum package. **Warning** - From follow-up inspection 2025-09-30: Observed raw defrosted salmon and raw defrosted tuna vacuum package. **Admin Complaint**
03G-04-5
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina. **Warning** - From follow-up inspection 2025-09-30: Observed no parasites destruction letter for the corvina. **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon and tuna vacuum packaged fresh and held refrigerated. Observed cream cheese vacuum packaged on site. Observed salmon jerky prepared on site without an approved process waiver. **Warning** - From follow-up inspection 2025-09-30: Observed salmon and tuna vacuum packaged fresh and held refrigerated. Observed cream cheese vacuum packaged on site. Observed salmon jerky prepared on site without an approved process waiver. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker. **Warning** - From follow-up inspection 2025-09-30: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale. **Warning** - From follow-up inspection 2025-09-30: Observed salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale. **Admin Complaint**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed salmon jerky prepared on site, no approved process waiver. See stop sale. **Warning** - From follow-up inspection 2025-09-30: Observed salmon jerky prepared on site, no approved process waiver. See stop sale. **Admin Complaint**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Admin Complaint**
03G-40-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled. **Warning** - From follow-up inspection 2025-09-30: Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification. **Warning** - From follow-up inspection 2025-09-30: Observed DALACIO, DALESSIO with no manager certification. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna. **Warning** - From follow-up inspection 2025-09-30: Observed online menus with no consumer advisory on raw salmon and raw tuna. **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted **Warning** - From follow-up inspection 2025-09-30: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted **Time Extended**
14-16-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust. **Warning** - From follow-up inspection 2025-09-30: Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust. **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-09-30: Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Warning** - From follow-up inspection 2025-09-30: Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no names. **Warning** - From follow-up inspection 2025-09-30: Observed multiple spray bottles with no names. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. **Warning** - From follow-up inspection 2025-09-30: Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-09-30: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled. **Warning** - From follow-up inspection 2025-09-30: Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled. **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Throughout the establishment. **Warning** - From follow-up inspection 2025-09-30: Worn, torn and/or soiled floors/carpeting. Throughout the establishment. **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Over smoker **Warning** - From follow-up inspection 2025-09-30: Ceiling tile missing. Over smoker **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen. **Warning** - From follow-up inspection 2025-09-30: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans **Warning** - From follow-up inspection 2025-09-30: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC. **Warning** - From follow-up inspection 2025-09-30: Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC. **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves **Warning** - From follow-up inspection 2025-09-30: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal. **Warning** - From follow-up inspection 2025-09-30: Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed bag of sugar stored on the floor by the entrance. **Warning** - From follow-up inspection 2025-09-30: Observed bag of sugar stored on the floor by the entrance. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole under the handwashing sink. **Warning** - From follow-up inspection 2025-09-30: Hole in or other damage to wall. Observed hole under the handwashing sink. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker. **Warning** - From follow-up inspection 2025-09-30: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Warning** - From follow-up inspection 2025-09-30: Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-09-30: Reach-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go plastic containers **Warning** - From follow-up inspection 2025-09-30: Single-service articles not stored inverted or protected from contamination. To go plastic containers **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables **Warning** - From follow-up inspection 2025-09-30: Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Warning** - From follow-up inspection 2025-09-30: Standing water in bottom of reach-in-cooler. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Observed kitchen area not organized. **Warning** - From follow-up inspection 2025-09-30: Observed kitchen area not organized. **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdrivers, other tools stored above and next to prep areas, single service articles **Warning** - From follow-up inspection 2025-09-30: Screwdrivers, other tools stored above and next to prep areas, single service articles **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area. **Warning** - From follow-up inspection 2025-09-30: Observed no lights in the back office area. **Time Extended**
38-02-4
4
Sep 29, 2025
Complaint Partial
12 critical violations. 14 major violations. 22 minor violations.
View 48 violations
High Priority - Container of medicine improperly stored. Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products. **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon. **Warning**
12A-16-4
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. Operator touched smoked salmon with bare hands. **Warning**
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw defrosted salmon and raw defrosted tuna vacuum package. **Warning**
03G-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towel used to store onions. Stop sale. **Warning**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina. **Warning**
01D-01-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on top of prep table and one live on the employee bathroom wall. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon and tuna vacuum packaged fresh and held refrigerated. Observed cream cheese vacuum packaged on site. Observed salmon jerky prepared on site without an approved process waiver. **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Observed bleach and degreaser mixed with bottles of vinegar and soy sauce. **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker. **Warning**
29-34-4
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 Sanitizer Bucket (Chlorine 100+ppm). **Warning**
41-15-5
High Priority - Stop Sale issued due to adulteration of food product. Observed non food grade towel used to store onions. Stop sale. **Warning**
01B-03-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale. **Warning**
03G-43-2
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed salmon jerky prepared on site, no approved process waiver. See stop sale. **Warning**
03G-46-2
Intermediate - Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Repeat Violation** **Warning**
03G-40-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna. **Warning**
02B-01-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted **Warning**
14-16-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust. **Warning**
22-31-4
Intermediate - Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu with no consumer advisory on raw salmon and raw tuna. Printed form for operator. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no names. **Warning**
41-17-4
Basic - Ceiling tile missing. Over smoker **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans **Warning**
24-05-4
Basic - Dead roaches on premises. Observed one dead roach on the floor next to prep table. **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal. **Warning**
35B-01-4
Basic - Food stored on floor. Observed bag of sugar stored on the floor by the entrance. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed hole under the handwashing sink. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go plastic containers **Warning**
25-06-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized. **Warning**
33-34-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdrivers, other tools stored above and next to prep areas, single service articles **Warning**
42-03-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area. **Warning**
38-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled. **Warning**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Throughout the establishment. **Warning**
36-10-4
1
Aug 4, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier. **Repeat Violation**
03G-48-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage containers in the kitchen with accumulated grease. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago. **Repeat Violation**
02C-02-5
Intermediate - Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Repeat Violation**
03G-40-2
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed DALACIO, DALESSIO with no manager certification. **Repeat Violation**
53A-03-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. Observed floor with paint peeling off.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized **Repeat Violation**
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
36-27-5
39
Jan 13, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
03G-48-2
Intermediate - Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
03G-40-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage containers in the kitchen with accumulated grease .
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
53A-01-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized.
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen.
36-27-5
Basic - Floor tiles missing and/or in disrepair. Observed floor with paint peeling off.
36-17-5
39
Jun 28, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed salmon and tuna smoked in-house for preservation purposes, then placed into reduced oxygen packaging and then stored inside reach in cooler. As per operator used to stop the aging process. **Warning**
03G-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwaves interior with accumulation of grease. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Warning**
03G-40-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled. **Warning**
23-24-4
Basic - Floors not constructed to be easily cleanable. Throughout the kitchen. **Warning**
36-12-4
Basic - Hole in or other damage to wall. Observed hole in the wall in the bathroom. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. **Warning**
23-03-4
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized. **Warning**
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen. **Warning**
36-27-5
43
Mar 25, 2024
Routine - Food
1 critical violation. 6 major violations. 11 minor violations.
View 18 violations
High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed salmon and tuna smoked in-house for preservation purposes, then placed into reduced oxygen packaging and then stored inside reach in cooler. As per operator used to stop the aging process. **Warning**
03G-08-5
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 to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance. **Warning**
03G-40-1
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
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 to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed smoked salmon not date marked inside the reach in coolers as per operator prepared 3 days ago. **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled. **Repeat Violation** **Warning**
23-24-4
Basic - Equipment in poor repair. Observed microwaves and reach in coolers in the kitchen not in use. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water by the 3 compartment sink and reach in coolers. **Warning**
36-22-4
Basic - Floors not constructed to be easily cleanable. Throughout the kitchen. **Warning**
36-12-4
Basic - Hole in or other damage to wall. Observed hole in the wall in the bathroom. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves interior with accumulation of grease. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. **Repeat Violation** **Warning**
23-03-4
Basic - Observed bathroom facility not clean. **Warning**
32-07-4
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized. **Warning**
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipes leaking under the 3 compartment sink and handwashing sink. **Warning**
29-11-4
27
Sep 13, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with packaged salmon.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. All shelves under preparation tables has rust.
22-31-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Bowl or other container with no handle used to dispense sugar.
14-01-5
Basic - Buildup of food debris/soil residue on all equipment door handles. **Repeat Violation**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Also, observed all ninja mixers, max vac pro machine, has accumulation of dust, and grease. **Repeat Violation**
22-08-4
Basic - Kitchen floor, under all reach in coolers/freezers, and under all cooking equipments soiled/has accumulation of debris.
36-73-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of grill, shelves under preparation tables, all reach in coolers, and freezers are soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall throughout the kitchen is soiled with dust and grease. **Repeat Violation**
36-27-5
Basic - Wood food-contact surface not properly sealed. **Repeat Violation**
14-06-4
33
Frequently Asked Questions
When was Smoki last inspected?
The most recent health inspection at Smoki on file is from Oct 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Smoki?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited three times, more than any other issue at Smoki.
How does Smoki compare to other restaurants in North Miami Beach?
Smoki most recently scored 39 out of 100, which is lower than the North Miami Beach average of 72.
Has Smoki's inspection record improved over time?
No. Recent inspections at Smoki have averaged around 34 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Smoki 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 Smoki inspected?
Based on the inspection history on file, Smoki is inspected around three times per year on average.
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