The Bath Club
Last inspected: Mar 20, 2026
67
Score
Across the available record, The Bath Club has 12 inspections on file, the first dated 2023. The newest entry in the record is dated Mar 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited three times.
That falls roughly in the middle of the pack for Miami Beach restaurants. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw turkey burger above dessert in walk in freezer ( not commercially packaged) . Chef inverted them. **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop sugar.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots not inverted on shelf. Employee inverted them. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on Dry storage floor. Employee started cleaning the floor. **Corrective Action Taken**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at the service coffee reach in cooler. Ambient thermometer was placed inside. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the indoor bar. Person in charge posted it. **Corrected On-Site**
31B-04-4
67
Nov 12, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73F. Chef discarded the water immediately. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-11-12: Observed in use utensils in standing water that is 73F. Chef discarded the water immediately. **Time Extended**
10-05-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025. - From follow-up inspection 2025-11-12: As per operator, sent was sent two checks by mail. Waiting on Tallahassee to process. **Time Extended**
50-17-3
74
Oct 31, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding). Stop sale was issued. As per employee , food items have been there for more than 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding) As per employee , food items have been there for more than 4 hours. Operator discarded the food.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73°F. Chef discarded the water immediately. **Corrected On-Site** **Repeat Violation**
10-05-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef was unable to answer correct temperature require for calibration of thermometer. Chef was coached on proper procedures. **Corrected On-Site**
53A-10-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed the temperature above 45 °F reach in cooler and baine marine near the pizza oven . Employees were unaware and did not check secondary thermometer inside.
05-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled inside both ice machines in the back.
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe one reach in cooler with a temperature of above 45°F, near the pizza oven.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone on prep counter. Employees removed. **Corrected On-Site**
40-06-5
33
Mar 20, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to the mop sink. Hose was connected at the time of the inspection.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled . Can opener was sent to warewashing area . **Corrective Action Taken**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed missing chart at the quay test kit.
16-36-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at the hand sink located inside pastry area.
27-16-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor by the ice machine. Chef moved them immediately. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some tongs and scoops inside standing water. Chef discarded the water . **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the indoor bar area. . **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sweet plantains thawing at room temperature. Chef moved them to the reach in cooler . **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on the counter at the coffee station.
21-12-4
47
Nov 1, 2024
Routine - Food
No violations found.
100
Sep 27, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee was touching pickle radish with bare hands. Food was discarded, employee washed his hands and placed gloves on. **Corrected On-Site**
09-19-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence ,observed quat test kit completely new. No test kit at the station for employees to check sanitizer concentration.
16-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with beverage next to clean dishes at the ware washing station. Employee moved the cup immediately. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Dry storage . **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some spoons in standing water, water temperature 85 F. Sous chef discarded the water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located in front of the cook line. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the front bar .
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed 2 sanitizer containers on the floor. Employee moved them immediately. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like inside the ice machine.
22-20-5
50
Mar 1, 2024
Complaint Full
6 minor violations.
View 6 violations
Basic - Floor soiled/has accumulation of debris. Observed dirty floor on the corners , pasta station.
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Observed employee prepping fish next to the hand sink . No splash guard at the hand sink . Employee moved the food. **Corrected On-Site**
08B-36-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the whole wheat flour. Employee corrected it. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer at the salad bar .
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water inside reach in cooler located in front of the line.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed some wet towels left on the counter. Chef placed the. Inside sanitizer. **Corrected On-Site**
21-12-4
74
Dec 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
Nov 8, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef). **Warning** - From follow-up inspection 2023-09-22: Chef is working on the process . **Time Extended** - From follow-up inspection 2023-11-08: The ROP machine is not in operation. As per chef, they will not be using the vaccine packaging machine unless they submit HACCP plan and request the variance.
03G-50-1
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 variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú). **Warning** - From follow-up inspection 2023-09-22: Chef is still working on the process. **Time Extended** - From follow-up inspection 2023-11-08: The ROP machine is not in operation. As per chef, they will not be using the vaccine packaging machine unless they submit HACCP plan and request the variance.
03G-43-1
82
Sep 22, 2023
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed outside bar with portable hand sink, ice bin and beverage coolers . No Plan Review has been submitted. Bar is in operation at the time of the inspection. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: Plan Review was submitted and it is still in process. Spoke with Reviewer about the case. **Time Extended**
51-14-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed prep areas were added with prep tables and coolers. Plans needs to be updated specifying prep tables, equipments, hand sinks. Current layout doesn't match the approved layout. **Warning** - From follow-up inspection 2023-09-22: Plan Review was submitted and it is still in process. Spoke with Reviewer about the case. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef). **Warning** - From follow-up inspection 2023-09-22: Chef is working on the process . **Time Extended**
03G-50-1
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 variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú). **Warning** - From follow-up inspection 2023-09-22: Chef is still working on the process. **Time Extended**
03G-43-1
67
Jun 23, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing backflow preventer on splitter added to the mop sink. **Warning**
29-34-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef). **Warning**
03G-50-1
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 variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú). **Warning**
03G-43-1
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed outside bar with portable hand sink, ice bin and beverage coolers . No Plan Review has been submitted. Bar is in operation at the time of the inspection. **Repeat Violation** **Warning**
51-14-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed prep areas were added with prep tables and coolers. Plans needs to be updated specifying prep tables, equipments, hand sinks. Current layout doesn't match the approved layout. **Warning**
51-16-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time control form , but it was not completed. Chef filled it out immediately. Food was with time marked . **Corrected On-Site** **Warning**
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee was eating at the warewashing area. **Warning**
12B-02-4
45
Apr 13, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at 96 F ( marked on the container) without Time as Public Health Control procedure on premises . Procedure was provided. **Corrective Action Taken** - From follow-up inspection 2023-04-13: Procedure was not available,but the sushi rice was marked. Procedure was provided for second time. **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed outside bar with portable hand sink, ice bin and beverage coolers **Repeat Violation** **Warning** - From follow-up inspection 2023-04-13: Observed no Plan Review was submitted to update the facility layout and outside bar is still in operation. **Admin Complaint**
51-14-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed sushi display cooler with broken sliding door. As per employee, door was ordered already , but came in a wrong size. Food with ice underneath. - From follow-up inspection 2023-04-13: Sushi display Door still in disrepair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located in front of the cook line. **Repeat Violation** - From follow-up inspection 2023-04-13: observed standing water inside reach in cooler at the time of the call back inspection. **Time Extended**
29-49-6
74
Frequently Asked Questions
When was The Bath Club last inspected?
The most recent health inspection at The Bath Club on file is from Mar 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Bath Club?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at The Bath Club.
How does The Bath Club compare to other restaurants in Miami Beach?
The Bath Club most recently scored 67 out of 100, which is about the same as the Miami Beach average of 70.
Has The Bath Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Bath Club have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Bath 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 The Bath Club inspected?
Based on the inspection history on file, The Bath Club is inspected around four times per year on average.
Nearby Restaurants