Stubborn Seed
Last inspected: Apr 24, 2026
82
Score
Inspectors have visited Stubborn Seed eight times, with records going back to 2022. On Apr 24, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up four times.
Stubborn Seed's latest score of 82 sits above the Miami Beach average of 69. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
82
Dec 3, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor area(s) covered with standing water. Observed at WIC.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
Sep 9, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots stored by the ice machine.
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some grease buildup.
22-08-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean containers stored above the three compartment sink.
16-46-4
86
Jan 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink at kitchen.
31B-04-4
86
May 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dish washer load the dirty dishes into the dish machine and then remove the dishes without washing his hands.
12A-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle. The chef labeled it . **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. The chef had them cleaned. **Corrected On-Site**
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The cook brought sanitizer buckets and put the towels in the buckets. **Corrected On-Site**
21-09-4
64
Nov 1, 2023
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickled mushrooms (62F - Cold Holding); cooked mushrooms (60F - Cold Holding) all cooked holding at cook line. As per chef less than two hours,chef placed items in a ice bath to rapid cool. **Corrective Action Taken**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
03G-09-5
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. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
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 establishment offers raw tuna, no consumer advisory available.
02B-02-5
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle in ice container at coffee station.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor area(s) covered with standing water. Observed near end of prep area.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in ware washing room.
36-27-5
30
Dec 28, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.Sign provided. **Corrected On-Site**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on the ice machine door.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Floor tiles missing and/or in disrepair. Observed at the kitchen entrance and by the ice machine.
36-17-5
Basic - Ice bucket stored on floor between uses. Observed by the ice machine. The chef moved the bucket. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles in the reach in cooler.
02D-01-5
64
Frequently Asked Questions
When was Stubborn Seed last inspected?
The most recent health inspection at Stubborn Seed on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Stubborn Seed?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Stubborn Seed.
How does Stubborn Seed compare to other restaurants in Miami Beach?
Stubborn Seed most recently scored 82 out of 100, which is higher than the Miami Beach average of 69.
Has Stubborn Seed's inspection record improved over time?
Results have been roughly steady. Inspections at Stubborn Seed have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Stubborn Seed 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 Stubborn Seed inspected?
Based on the inspection history on file, Stubborn Seed is inspected around two times per year on average.
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