The Lido Bayside Grill
Last inspected: Mar 11, 2026
64
Score
Public records show nine inspections at The Lido Bayside Grill stretching back to 2022. The most recent visit was on Mar 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “water leaking from pipe and/or faucet/handle” is the recurring theme, flagged three times.
The city-wide average sits at 70, which The Lido Bayside Grill's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (51F - Cold Holding); white rice (49F - Cold Holding) at cook line RIC, as per chef for less than 1 hour prior.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop inside HWS at end of cook line.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed some signs missing.
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink located on the cook line. **Repeat Violation**
29-11-4
64
Jul 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 123F at cook line, chef removed. **Corrected On-Site**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink located on the cook line. **Repeat Violation**
29-11-4
86
May 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-05-07: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-05-07: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at walk in freezer. - From follow-up inspection 2025-05-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-05-07: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-05-07: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink at dishwasher area. - From follow-up inspection 2025-05-07: **Time Extended**
36-27-5
70
Jan 23, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves the following items and are not linked to consumer advisory on menu; octopus scallops ceviche, jumbo shrimp, snow crab legs, burgers, skirt steak platter, filet mignon, New York strip, ribeye and breakfast sandwich (fried eggs).
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in freezer by cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink at dishwasher area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink located on the dishwasher area.
29-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
47
Aug 14, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni held more than 24 hours not properly date marked at walk in cooler.
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on container above 3 compartment sink.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes with seafood not stored at least 6 inches off of the floor at reach in freezer.
08B-47-4
74
Apr 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. Observed No soap at handsink next to preparation table at kitchen.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at kitchen area.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink.
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in coolers throughout the kitchen.
05-09-4
70
Feb 12, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm located at dish machine behind bar area, due to empty sanitizer solution. Advised to Manager to replace sanitizer solution bottle. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Middle Reach in Cooler: rice w/ beans (54F - Cold Holding); coleslaw (53F - Cold Holding); diced chorizo (53F - Cold Holding), less than 4 hours. As per, Chef food items placed at cooler unit at 1pm. Due to melted ice under food containers, Chef began to replace ice and submerge food containers for rapid cooling. End Reach in Cooler: raw beef burgers (65F - Cold Holding); beef steaks (64F - Cold Holding), less than 4 hours. Chef removed all food items and placed into walk in freezer for rapid cooling. Observed Reach in Cooler Drawers: breaded chicken (50F - Cold Holding), less than 4 hours. Chef removed and placed into walk in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal pot stored in handwash sink located at kitchen warewashing area. Employee removed pot stored in sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink located at kitchen warewashing area. **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic disposable cup stored in ice bin, used to scoop ice, located at kitchen area. Chef removed cup from ice bin. **Corrected On-Site** **Warning**
14-01-5
Basic - Floor area(s) covered with standing water. Observed standing water under kitchen floor mats. **Warning**
36-22-4
Basic - In-use tongs stored on equipment/oven door handle between uses located at kitchen area. Chef removed tongs from oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 70F located near coffee maker. Observed utensils stored in standing water at 95F located on flat top grill at kitchen cookline. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Old labels stuck to plastic food containers after cleaning, located on top shelves, in front of dish machine at kitchen area. **Warning**
16-46-4
45
Jun 16, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
43
Oct 14, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was The Lido Bayside Grill last inspected?
The most recent health inspection at The Lido Bayside Grill on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at The Lido Bayside Grill?
Across the inspection record, “water leaking from pipe and/or faucet/handle” has been cited three times, more than any other issue at The Lido Bayside Grill.
How does The Lido Bayside Grill compare to other restaurants in Miami Beach?
The Lido Bayside Grill most recently scored 64 out of 100, which is lower than the Miami Beach average of 70.
Has The Lido Bayside Grill's inspection record improved over time?
Yes. Recent inspections at The Lido Bayside Grill have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Lido Bayside Grill 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 Lido Bayside Grill inspected?
Based on the inspection history on file, The Lido Bayside Grill is inspected around three times per year on average.
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