Versailles Rest
Last inspected: Mar 11, 2026
100
Score
The health department has logged 12 inspections at Versailles Rest, the earliest from 2022. The most recent visit was on Mar 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 13 violations earlier in the record.
The most common issue across all inspections has been “probe thermometer not used”, showing up five times.
The city-wide average for Miami sits at 74, putting Versailles Rest on the better side of that line. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen waitress working with food. **Warning**
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen food preparation workers. **Warning**
12A-07-5
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Most kitchen waitress working with food. **Warning**
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener with heavy food debris throughout. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to hot line. **Warning**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Pantry cutting board. **Warning**
14-09-4
Basic - Employee eating while preparing food. Observed waitress, eating in food preparation area, pantry **Warning**
12B-01-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath steam table line, food preparation area. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knife stock between three compartment sink and kitchen wall. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed most kitchen ovens with accumulation of food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves with heavy grease buildup. **Warning**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
21-11-4
Basic - Stored food not covered. Observed most cooked foods inside walk in not covered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thawed in standing water food preparation area. **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls cooking line with heavy grease stain. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
20
Nov 20, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above rice. Operator moved the raw shell eggs to a bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Most cutting boards.
14-09-4
Basic - Food stored on floor. Outside walk in freezer: uncovered pans of yuca stored on the floor underneath shelves **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Font cookline.
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. By the cookline.
22-08-4
Basic - Stored food not covered. Outside walk in freezer: pans of yuca not covered. **Corrected On-Site**
08B-12-5
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
58
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
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. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen walk in cooler door handle.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
14-09-4
Basic - Employee eating while preparing food. Observed Employee eating in food preparation area.
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employees wearing watches, while working with food.
13-07-4
Basic - In-use utensil stored in sanitizer between uses.
10-18-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.observed mold like substance on wall behind dishwasher machine.
36-27-5
41
Jun 2, 2025
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Displayed food not properly protected from contamination. Observed most Cook foods inside walk-in coolers, not covered.
08B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen workers wearing watches while Repairing food .
13-07-4
Basic - Equipment in poor repair. Food, catcher utensils.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed Food debris throughout cook line.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Cooked line microwave solid inside throughout.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Encrusted food debris to our kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food preparation, area and kitchen area
21-12-4
43
Jan 7, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stand up reach in cooler in front of the main cookline: raw chicken stored above raw beef. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: can open per blade soiled. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen, by the walk in cooler: mixer stored inside the hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the main cook line. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in front of the cookline.
23-24-4
Basic - Clean knives and spatulas stored between equipment and wall throughout the establishment. **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler by the main cook line, cutting board
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board in the prep kitchen.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In front of the main cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler #1: fan covers soiled
23-03-4
Basic - Walk-in cooler on shelves have accumulation of soil residues. Most reach in coolers.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewash area: black walls by the dishwasher.
36-27-5
Basic - Ice buildup in walk-in cooler #1, ice on the unit. **Repeat Violation**
14-69-4
39
Jul 3, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
25
Apr 1, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled throughout. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed no cook checking food temperature at time of visit. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
05-10-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry while working with food. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Clean all kitchen ovens inside accumulation of food grease buildup. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Most kitchen employees. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen area. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
21-09-4
67
Mar 18, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
35
Nov 17, 2023
Routine - Food
4 major violations. 13 minor violations.
View 17 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking employee handwashing sink, pantry area.
31A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Floor soiled/has accumulation of debris. Observe accumulation of rice on floor, dry storage location.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood dishwasher equipment , walk in cooler Shelves soiled throughout.
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Fresh juices Pantry area, most cooked food not covered inside Both walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed food spills throughout.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. All walk in cooler Door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dusty ceiling tiles kitchen area.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
35
May 8, 2023
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jul 14, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels to employees hand sink next to Steam table. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - tiles missing and/or in disrepair. Kitchen wall cooking line. **Repeat Violation**
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair Protection while working with food. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed most cooked foods items not covered.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer to most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease around hood equipment kitchen area.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
61
Frequently Asked Questions
When was Versailles Rest last inspected?
The most recent health inspection at Versailles Rest on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Versailles Rest?
Across the inspection record, “probe thermometer not used” has been cited five times, more than any other issue at Versailles Rest.
How does Versailles Rest compare to other restaurants in Miami?
Versailles Rest most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Versailles Rest's inspection record improved over time?
Yes. Recent inspections at Versailles Rest have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Versailles Rest means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Versailles Rest inspected?
Based on the inspection history on file, Versailles Rest is inspected around three times per year on average.
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