The Birdcage
Last inspected: Oct 6, 2025
33
Score
The health department has logged 11 inspections at The Birdcage, the earliest from 2022. On Oct 6, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 11 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
3
Major latest
7
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC at cook line.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding) at cook line, as per chef had out for approximately 30 minutes prior.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (122F - Hot Holding ) inside steam table, as per chef for approximately 1 hour prior.
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, and cooked beans not date marked inside WIC. **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Expired 12/21 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
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 WIC gaskets soiled. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Jun 13, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-06-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-06-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-06-13: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door by pastry area in disrepair. - From follow-up inspection 2025-06-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. - From follow-up inspection 2025-06-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-06-13: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink by cook line. - From follow-up inspection 2025-06-13: **Time Extended**
31B-04-4
70
May 13, 2025
Complaint Full
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee removed gloves and put new ones on without washing hands. Instructed on proper procedure.
12A-07-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
27-19-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed baked potatoes at reach in cooler with no label. Chef placed label. **Corrected On-Site**
02C-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler door by pastry area in disrepair.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink by cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled.
23-03-4
Basic - Stored food not covered. Observed yellow rice at reach in cooler not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
35
Mar 24, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed standing water at 102F. Operator removed water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (57F - Cold Holding) in the reach in cooler for less than 2 hours, as per operator. Operator placed items into another reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar handwashing sink.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple co2 tanks not secure by the bar area.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the warewashing area.
36-32-5
Basic - Food storage container/container lid cracked or broken. Observed multiple crack container lids in the establishment.
14-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers in the warewashing area.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk soiled by the handwashing sink at the cookline. **Repeat Violation**
36-27-5
52
Sep 24, 2024
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
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 Byron Jimenez hired more than 60 days ago with no food handler certificate.
53B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw oyster, tuna tartare, ceviche, NY steak, Filet mignon, steak and eggs not linked to consumer advisory.
02B-01-5
Basic - Ceiling tile missing. Observed ceiling tiles missing by dishwasher area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen Observed ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at preparation area across from handisnk not inverted. Employee inverted plates. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at preparation tables with cutmarks
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal beverages and medicine stored on top of preparation table across cook line.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes with calamari not stored at least 6 inches off of the floor right by walk in freezer door.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in walk in freezer.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
50
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
45
Jan 9, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 packs of mahi-mahi in commercially processed reduced oxygen packaged fully thawed.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and utensils in hand sink near the entrance of the kitchen.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Observed 4 packs of mahi-mahi in 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 at reach in cooler near the cook line at kitchen.
06-09-1
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses throughout the kitchen.
21-12-4
Basic - Observed carbon dioxide/helium tanks not adequately secured at the entrance of the kitchen. **Repeat Violation**
51-11-4
Basic - Observed ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee at Kitchen cutting lettuce.
13-07-4
Basic - Equipment in poor repair. Observed door of reach in cooler near the cook line in disrepair. Observed gaskets in reach coolers throughout the kitchen in disrepair.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed box with oil stored on the floor near the mixer at kitchen.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling vent in walk in cooler soiled. **Repeat Violation**
23-03-4
47
Oct 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gustavo CFM certificate expired in Oct. no other CFM at establishment. **Warning** - From follow-up inspection 2023-06-13: At callback no change. Time needed to take exam **Time Extended** - From follow-up inspection 2023-10-04: Observed Gustavo CFM certificate expired in Oct. No other CFM at establishment. As per person in charge, Gustavo is in the process of getting his CFM certificate. **Admin Complaint**
53A-03-7
90
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
78
Jun 12, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken Parm stored over ready to eat veg in reach-in cooler across from pasta warmer. Also, raw beef stored over ready to eat jelly and butter in reach-in cooler across from ice machine. Operator removed raw items to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); liquid eggs (45F - Cold Holding); cooked chicken wings (48F - Cold Holding) in back of kitchen near steamtable. Observed reach-in cooler not able to maintain temperature of 41 F and below. Operator removed TCS foods to nearby cooler to chill. Also, sliced provolone cheese (60F - Cold Holding); observed cheese stacked higher than chill line of reach in cooler on cook line across from fryers. Operator removed cheese to bottom of cooler to chill. Also, liquid egg whites (61F - Cold Holding).in reach-in cooler across from fryers. Operator stated employee had eggs out during rush. Operator stated he will have employee keep eggs in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gustavo CFM certificate expired in Oct. no other CFM at establishment. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach-in cooler next to steamtable soiled
22-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to dry food storage area. Operator stated soap dispenser fell off wall and a new dispenser just arrived. Operator replenished soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at large ice machine soiled.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three CO2 tanks not adequately secured in soda machine room. **Repeat Violation**
51-11-4
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. Reach-in cooler next to steamtable in back kitchen area unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed door not stating on cooler and drain pan full of water in back of reach-in cooler. Operator stated he will call to have cooler serviced. **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. Lid missing at women's employee restroom trash receptacle **Repeat Violation**
32-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from fryers soiled Also, gasket on walk-in-cooler soiled. **Repeat Violation**
23-03-4
43
Nov 15, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cut potatoes in the walk-in cooler.
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed the water temperature at 92°F. The chef turned on the burner. **Corrective Action Taken**
10-05-5
Intermediate - Equipment drain line draining into handwash sink. Observed by the ice machine.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the sink next to the ice machine.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and oysters not identified as raw .
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in the soda machine room.
51-11-4
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in the ware wash area.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the walk-in cooler fan guard soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at the ware washing area.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler across from the dry storage room. Observed in the ware wash area. **Repeat Violation**
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in the ware wash area. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed several containers at the bar.
02D-01-5
32
Frequently Asked Questions
When was The Birdcage last inspected?
The most recent health inspection at The Birdcage on file is from Oct 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Birdcage?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at The Birdcage.
How does The Birdcage compare to other restaurants in Miami Beach?
The Birdcage most recently scored 33 out of 100, which is lower than the Miami Beach average of 69.
Has The Birdcage's inspection record improved over time?
Results have been roughly steady. Inspections at The Birdcage have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Birdcage 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 The Birdcage inspected?
Based on the inspection history on file, The Birdcage is inspected around four times per year on average.
Nearby Restaurants