Sriracha House
Last inspected: Feb 25, 2026
95
Score
Sriracha House has been inspected five times since 2022. The most recent visit was on Feb 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around one violation compared to roughly 10 violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average for Miami Beach sits at 69, putting Sriracha House on the better side of that line. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. The owner installed it during the inspection. **Corrected On-Site**
31B-04-4
95
Mar 12, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-03-12: Basic - Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2024-03-12: Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice chute soiled at dining room soda machine. - From follow-up inspection 2024-03-12: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice chute soiled at dining room soda machine. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the warehouse washing area. **Repeat Violation** - From follow-up inspection 2024-03-12: Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the warehouse washing area. **Repeat Violation** **Time Extended**
51-11-4
82
Jul 5, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (58F - Cold Holding); shrimp (59F - Cold Holding); at the front counter reach in cooler. As per the manager the food has been on line for approximately two and a half hours. The manager removed the food and placed in the walk-in cooler for a quick chill.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container in the sink. The cook removed it. **Corrected On-Site** **Repeat Violation**
31A-09-4
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 via email. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed at the preparation area in a container of rice. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the ware washing area.
51-11-4
Basic - Equipment in poor repair. Observed the reach in cooler at the cook line gaskets torn.
14-11-5
Basic - Food stored on floor. Observed a large plastic container soy sauce.
08B-38-4
Basic - Hole in or other damage to wall. Observed several small holes in the wall at the ware washing area.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on the front counter not inverted.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef in the triple sink. The manager turned on the water. **Corrected On-Site**
06-01-5
37
Feb 9, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant establishment Hotels and Restaurant license expired as of October 1, 2022. Observed Manager renewed food service license in the amount of $312, confirmation number 226039060. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles (45F - Cold Holding) individually portioned in to-go containers, stacked on top of each other, less than 4 hours. Advised to Manager to lessen the amount of containers stored at top portion of cooler unit. **Corrective Action Taken**
03A-02-5
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. Emailed and provided printed employee reporting agreement form to Manager. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink located between prep sink and storage shelf at kitchen area. Manager provided soap for handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal container stored in handwash sink located between prep sink and storage shelf. Metal container was removed from inside handwash sink. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food located inside a container of dry rice. Manager removed metal container stored inside dry rice storage bin. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection. Self-print licenses: the DBPR is transitioning to self-print licenses and will no longer mail out licenses. For more information visit: http://www.myfloridalicense.com/DBPR/hotels-restaurants/ "
50-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located above three compartment sink at kitchen warewashing area. **Repeat Violation**
38-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle containing liquid sugar, stored at tea beverage station, not labeled. Manager labeled squeeze bottle. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Jul 5, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bowls of shredded cabbage (71F - Cold Holding) located on prep counter, holding at room temperature, less than 4 hours. Food employee removed the bowls of cabbage and placed into reach in cooler, to maintain temperatures at +or- 41F and below. Observed spring rolls (47F - Cold Holding) located in cooler unit across from kitchen prep table. Advised to remove food items from cooler unit, until temperatures are maintaining +or- 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs in a metal container stored on top of prep cooler, holding at a room temperature of 78F, less than 4 hours. Food employee submerged shell eggs in ice to maintain temperatures at 41F and below. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime located at ice chute on self service soda dispensing machine at customer dinning area. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink located near walk in cooler.
31B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located throughout kitchen area. **Repeat Violation**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located across from prep table at kitchen area.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located near walk in cooler.
31B-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed a metal container of forks, not stored inverted or presented handle first, stored on back counter, near wok station.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket located at dish machine area, not in use, upon arrival. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle containing liquid sugar, not identified, located at tea beverage station. Employee labeled squeeze bottle. **Corrected On-Site**
02D-01-5
43
Frequently Asked Questions
When was Sriracha House last inspected?
The most recent health inspection at Sriracha House on file is from Feb 25, 2026. The public record contains five inspections in total.
What is the most common violation at Sriracha House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sriracha House.
How does Sriracha House compare to other restaurants in Miami Beach?
Sriracha House most recently scored 95 out of 100, which is higher than the Miami Beach average of 69.
Has Sriracha House's inspection record improved over time?
Yes. Recent inspections at Sriracha House have averaged around one violation per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sriracha House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sriracha House inspected?
Based on the inspection history on file, Sriracha House is inspected roughly once per year on average.
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