Social Club
Last inspected: Dec 1, 2025
64
Score
Public records show nine inspections at Social Club stretching back to 2022. The most recent visit was on Dec 1, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 12 violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “ice buildup in reach-in freezer and/or walk-in freezer” is the recurring theme, flagged five times.
Social Club's latest score of 64 falls below the Miami Beach average of 69. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed a brown spray bottle at the bar. As per the bartender it has a cleaning scented solution inside not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in coolers gaskets soiled throughout the kitchen. **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board at the bar.
14-09-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 110° F. The cook poured out the water and refilled the container and put on top of the cook top.
10-07-4
64
Jul 10, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** - From follow-up inspection 2025-07-02: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** **Time Extended** - From follow-up inspection 2025-07-10: dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** - From follow-up inspection 2025-07-02: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** **Time Extended**
16-32-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** - From follow-up inspection 2025-07-02: Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** **Time Extended** - From follow-up inspection 2025-07-10: - From initial inspection : Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** - From follow-up inspection 2025-07-02: Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. **Warning** - From follow-up inspection 2025-07-02: Basic - No container installed for catching grease from hood drip tray. **Warning** **Time Extended** - From follow-up inspection 2025-07-10: - From initial inspection : Basic - No container installed for catching grease from hood drip tray. **Warning** - From follow-up inspection 2025-07-02: Basic - No container installed for catching grease from hood drip tray. **Warning** **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-07-02: Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** **Time Extended** - From follow-up inspection 2025-07-10: - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-07-02: Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** **Time Extended**
36-27-5
78
Jul 2, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (66F - Cold Holding); cheese (64F - Cold Holding); liquid eggs (64F - Cold Holding). As per the chef the items were put on line approximately two hours ago. **Warning** - From follow-up inspection 2025-07-02: Observed temperatures of ham (51°F. Cold holding); Cheese (55°F.Cold holding ); Liquid eggs (49°F. Cold holding); From the same preparation cooler from yesterday. As per the chef those items were put on line approximately one hour ago. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-02: High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen. **Warning** Observed the establishment is continuing to use the dish machine and it is still at 0.00 chlorine PPMs. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** - From follow-up inspection 2025-07-02: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning** **Time Extended**
16-32-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-07-02: Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** - From follow-up inspection 2025-07-02: Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning** **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. **Warning** - From follow-up inspection 2025-07-02: Basic - No container installed for catching grease from hood drip tray. **Warning** **Time Extended**
14-73-4
58
Jul 1, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (66F - Cold Holding); cheese (64F - Cold Holding); liquid eggs (64F - Cold Holding). As per the chef the items were put on line approximately two hours ago. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook handle shell eggs and continued cooking and touched cooked eggs. **Warning**
12A-09-4
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. Observed a bartender touching celery with her bare hands. The chef had the bartender rewash the celery. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves without washing hands. **Warning**
12A-07-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. **Warning**
16-32-5
Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at the bar. The chef inverted the scoops. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The chef put it in a stainless steel pan. **Corrective Action Taken** **Warning**
10-12-5
Basic - No container installed for catching grease from hood drip tray. **Warning**
14-73-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar. **Warning**
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
32
Jan 2, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan with dirty cups in the hand sink at the bar. The manager removed the items. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked eggs and Gotham lox bagel on the menu. As per a waitress those items contain smoked salmon. The manager printed and posted new menus. **Corrected On-Site**
02B-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved the straws behind the bar. **Corrected On-Site**
25-27-4
Basic - Ice bucket stored on floor between uses. Observed at the drink station next to the bar. The manager put it on a shelf. **Corrected On-Site**
10-14-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand sink next to the dish machine.
29-20-5
Basic - Food stored on floor. Observed a case of fish on a 1 inch metal tray in the walk-in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed the towel. **Corrected On-Site**
21-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed two scoops on top of two ice machines. The manager put a tray under the soops. **Corrected On-Site**
10-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the upright black freezer and walk-in freezer.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee on a preparation table. The manager discarded the cup. **Corrected On-Site**
12B-07-4
41
Aug 19, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (49F - Cold Holding); cut cherry tomatoes (49F); at the cook line. As per the manager the items were out there approximately three hours ago. The manager put the items in the freezer for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Tartare and Tuna Nicoise on the menu. As per the manger it is served raw.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk-in freezer.
08B-47-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. **Repeat Violation**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed two ice scoops on top of two ice machines.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. The cook removed the towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
50
Feb 19, 2024
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dish racks on the floor in front of the hand washing sink as well as a fry basket in the sink. The chef removed the items. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at two hand washing sinks. The chef brought paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle missing at the hand washing sink next the dish machine.
27-16-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. **Repeat Violation**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 79°F. The chef poured out the water and replaced it with clean water and put in the cook top. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the it.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the preparation area.
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket. **Corrected On-Site**
21-09-4
43
Jul 24, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager set up the triple sink. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (115F - Hot Holding) as per the chef it was placed on line approximately two hours ago. The chef turned up the heat.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over prepared vegetables in the walk-in cooler. The manager moved the eggs.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen. The manager brought towels.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled in the preparation kitchen.
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on the topic shelf at the cook line. The chef moved the items.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both kitchens. The manager removed the drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the preparation kitchen. The chef removed it.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the bar.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on the top shelf of the cook line . The chef inverted the items.
25-06-4
27
Dec 27, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep and grill area.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection.
16-37-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drinking from bottles not capped at dish washing area, grill area and prep area. Manager had them removed **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Observed one reach in cooler not properly holding temperature product is iced to keep cold.
14-11-5
Basic - Food stored on floor. Observed food stored in the floor in walk in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels used under cutting boards at grill area.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels in ready to use containers Obote dish machine.
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
36-02-5
61
Frequently Asked Questions
When was Social Club last inspected?
The most recent health inspection at Social Club on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Social Club?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at Social Club.
How does Social Club compare to other restaurants in Miami Beach?
Social Club most recently scored 64 out of 100, which is lower than the Miami Beach average of 69.
Has Social Club's inspection record improved over time?
Yes. Recent inspections at Social Club have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Social Club 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 Social Club inspected?
Based on the inspection history on file, Social Club is inspected around three times per year on average.
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