The Local House
Last inspected: Apr 24, 2026
47
Score
Inspectors have visited The Local House nine times, with records going back to 2022. The most recent visit was on Apr 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to 10 violations per visit.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited four times.
The city-wide average sits at 69, which The Local House's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed square potatoes (122F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation**
12A-02-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth linen with salmon at RIC by back exit door. **Repeat Violation**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside quinoa, operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout bar area and cook line.
21-12-4
47
Sep 5, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth linen with food.
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (112F - Hot Holding) at steam table, advised manager to put steam table to a higher temperature.
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature by steam table, as per GM no more than 1 hour prior, she placed carton inside reach in cooler. **Corrective Action Taken**
03A-03-5
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 to GM via email.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quinoa inside reach in cooler no date marked, as per chef for more than 24 hours prior. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to GM via email.
51-13-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by 3 compartment sink.
36-27-5
35
Jan 6, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves on without washing hands. Informed employee on proper practice.
12A-07-5
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 rice and spaghetti held more than 24 hours not properly date marked at reach in cooler by cookline.
02C-02-5
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 - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed container with vinegar not stored at least 6 inches off of the floor by cook line.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler located next to exit door.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. **Repeat Violation**
21-12-4
50
Oct 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line. - From follow-up inspection 2024-10-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board across from cook line groove. - From follow-up inspection 2024-10-07: **Time Extended**
14-09-4
90
Jul 25, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Observed Nemanja Stojcevic expired on 6/28/2024, Mily Morataya expired on 7/05/24 and Amarilis Baez expired on 6/28/24.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by preparation table across cook line. **Repeat Violation**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board across from cook line groove.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line.
23-03-4
78
Apr 2, 2024
Routine - Food
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
74
Sep 26, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 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 procedures via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer used at hand washing sink at bar area. Coached manager on correct usage of hand washing sink.
31A-11-4
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. Provided manager with employee reporting responsibilities. She had staff read and sign form. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handles stored inside container of breadcrumbs. Manager removed container. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking from open cup placed on preparation table at kitchen area.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cooking at cook line.
13-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400 ppm. Manager diluted solution to 200 ppm. **Corrected On-Site**
21-08-4
58
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over strawberries in the reach in cooler in the dry storage room.
08A-04-5
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. Poster provided via email. **Corrective Action Taken**
11-27-4
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
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
29-28-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager inverted the items. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled by the cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler by the cook line. **Repeat Violation**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with flour. The manager labeled it. **Corrected On-Site**
02D-01-5
45
Aug 30, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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 at kitchen dish machine, due to empty sanitizer container. Dishwasher replaced chlorine sanitizer container and tested again at 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced watermelon (69F - Cold Holding) located at bar counter top, holding at room temperature, less than 4 hours. Bartender placed sliced watermelon into reach in cooler, to lower temperatures to 41F and below. Observed butter (50F - Cold Holding); sour cream (51F - Cold Holding) located at reach in cooler, next to kitchen coffee station, less than 4 hours. Advised to remove all mentioned food items into another cooler, that's maintaining temperatures of +or- 41F and below. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on QR code menu Ahi tuna, smoked salmon, seared tuna, sunny side eggs and egg Benedicts offered, but not identified with an asterisk or symbol indicating that food items contain a raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Warning**
02B-01-5
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. Observed no consumer advisory displayed on menu or within restaurant establishment regarding raw oysters offered. Emailed manager consumer advisory signage regarding consuming raw oysters. **Corrective Action Taken** **Warning**
02A-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink next to fryer station at kitchen cookline, due to missing faucet handle, unable to turn on hot water or take a temperature. **Warning**
27-16-4
Basic - Cardboard used to line nonfood-contact shelves located under kitchen microwave. **Warning**
14-45-4
Basic - Reach-in cooler shelves with rust that has pitted the surface located throughout kitchen area. **Repeat Violation** **Warning**
14-33-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located reach in cooler, next to kitchen coffee station. Manager placed an ambient thermometer inside cooler unit. **Corrected On-Site** **Warning**
05-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed missing hot water faucet handle at handwash sink located next to fryer station at kitchen cookline. **Warning**
29-09-4
45
Frequently Asked Questions
When was The Local House last inspected?
The most recent health inspection at The Local House on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at The Local House?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at The Local House.
How does The Local House compare to other restaurants in Miami Beach?
The Local House most recently scored 47 out of 100, which is lower than the Miami Beach average of 69.
Has The Local House's inspection record improved over time?
No. Recent inspections at The Local House have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Local House 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 Local House inspected?
Based on the inspection history on file, The Local House is inspected around two times per year on average.
Nearby Restaurants