Sugar Factory
Last inspected: Apr 8, 2026
41
Score
Public records show six inspections at Sugar Factory stretching back to 2024. The latest inspection on file is from Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 11 violations earlier on.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That's lower than the typical Miami Beach restaurant, which scores around 70. This restaurant has more on its record than most do.
6
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Toxic substance/chemical improperly stored.
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Adonis has been employed for approximately 5 years.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the men's restroom.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Oleksandr has been working for approximately two years.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
41
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 10-01-2025.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
70
May 5, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Observed a reach in cooler gasket torn. **Repeat Violation**
14-11-5
78
Apr 23, 2025
Complaint Full
3 critical violations. 8 major violations. 6 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over steaks at the cook line. The cook moved the items to the correct order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese cake (55F - Cold Holding); Tiramisu ) at the front counter. As per the manager the dessert ps were put in the front line display case appropriately 2 hours ago and moved them to another cooler to cool the items down. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 salmon filets still in the vacuum with an internal temperature if 41°F. still in the vacuum.
01B-13-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form provided via email. The manager printed it displayed in the dining room. **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed a the bar entrance.
27-16-4
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 via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed three metal cups in the handwashing sink at the bar. The manager removed them. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels.
31B-02-4
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**
11-26-1
Basic - Equipment in poor repair. Observed the upright reach in cooler gaskets torn.
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 salmon filets still in the vacuum with an internal temperature if 41°F. still in the vacuum.
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed behind the upright refrigerator and freezer.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two ice cream scoops in water with a temperature of 79°F. The manager poured out the water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the storage and prep room. The chef removed it. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Corrective Action Taken**
51-13-4
21
Jan 9, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over desserts in an upright cooler in the back room. The chef moved the eggs to the bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzles soiled at the bar. The person in charge cleaned the nozzles. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a pink liquid. The chef labeled it degreaser. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer, lemons and a cup in the hand washing sink at the bar. The person in charge removed the items. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Observed at the bar. The person in charge brought soap. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Observed three large plastic containers of cooking oil on the floor. The chef put the containers on s shelf. **Corrected On-Site**
08B-38-4
Basic - Ice bucket stored not inverted between uses. The chef inverted the buckets. **Corrected On-Site**
10-14-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in the kitchen. The chef removed the bottle.
12B-13-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The person in charge moved the straws behind the bar. **Corrected On-Site**
25-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The maintenance man installed a chain during the inspection. **Corrected On-Site**
51-11-4
39
Jun 4, 2024
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
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 manager with vomit and diarrheal cleanup via email.
11-27-4
Intermediate - No soap provided at handwash sink. Observed at hand washing sink at ware washing area and bar area.
31B-03-4
Basic - Equipment in poor repair. Observed cold holding reach-in drawer gasket in disrepair at kitchen area.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket soiled at kitchen area near perlick sink and AC vent soiled at kitchen area.
23-03-4
70
Frequently Asked Questions
When was Sugar Factory last inspected?
The most recent health inspection at Sugar Factory on file is from Apr 8, 2026. The public record contains six inspections in total.
What is the most common violation at Sugar Factory?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Sugar Factory.
How does Sugar Factory compare to other restaurants in Miami Beach?
Sugar Factory most recently scored 41 out of 100, which is lower than the Miami Beach average of 70.
Has Sugar Factory's inspection record improved over time?
Yes. Recent inspections at Sugar Factory have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sugar Factory 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 Sugar Factory inspected?
Based on the inspection history on file, Sugar Factory is inspected around three times per year on average.
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