Vida/ Blade
Last inspected: Mar 5, 2026
45
Score
Public records show 11 inspections at Vida/ Blade stretching back to 2022. Inspectors last stopped by on Mar 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
That's lower than the typical Miami Beach restaurant, which scores around 69. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Food with mold-like growth. See stop sale. Observed sun-dried tomato dated 1/15 with mold like substance inside walk in cooler. Food was discarded immediately.
01B-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon inside walk in cooler. Employee inverted them. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sun-dried tomato dated 1/15, homemade chimichurri 1/13, bacon jam 2/10, chive cream cheese 2/10 inside walk in cooler. Food was discarded.
02C-01-5
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 Process Waiver from the Division of Hotels and Restaurants Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved waiver and supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup)
03G-43-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved HACCP or waiver with supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup).
03G-50-1
Basic - Food storage container/container lid cracked or broken. Observed cracked plastic food container used for food. Person in charge discarded it. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Observed potato boxes on the floor on walk in freezer
08B-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
03G-53-1
45
Oct 16, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding); potato pave (59F - Cold Holding)at the breakfast line. As per employee for 2 hours. Good items were placed in ice bath immediately. After 30 minutes, sausage (39F - Cold Holding); potato pave (41F - Cold Holding) **Corrected On-Site**
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 commercially processed sausage at 122F above cook line. Sausages on the line for 21/2 hrs as per employee. Employee reheated the sausages at 172F. **Corrected On-Site**
03B-01-6
High Priority - Employee touched cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee touched cracked shell eggs , then touched the prep table with the same gloves and without washing his hands. Employee was couched and washed his hands. **Corrected On-Site**
12A-27-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs together with cracked shell eggs at the front counter .
01B-14-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pieces inside the hand sink. Employee moved it out. **Corrected On-Site**
31A-11-4
Basic - 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. Observed commercially processed amberjack inside the sealed vacuumed bag in the process of being thawed. Employee removed the fish from the bag immediately. **Corrected On-Site**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while prepping food. Employee took the bracelet out. **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Chef moved the tongs. **Corrected On-Site**
10-20-4
43
Apr 25, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed one of the hand sink blocked by the glass rack. Employee moved it immediately. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener at the sushi area. Can opener was sent to ware washing area. **Corrective Action Taken**
22-02-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair the lid of the rice container.
14-71-4
Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair ( breakfast prep buffet cooler) located next to the cage.
14-11-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food trays with the food contact surface up. Employee inverted them. **Corrected On-Site**
24-05-4
67
Feb 25, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
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 Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Sep 20, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was eating and then, touching clean plates without handwashing in between. Person in charge corrected the employee , employee washed her hands immediately. **Corrected On-Site**
12A-05-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell egg at the front counter cooler. Employee discarded.
01B-14-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the side of the machine . Scoop was sent to dishwasher machine. **Corrective Action Taken**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in standing water. Employee discarded the water ( water temp 45 F). **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on front line reach in cooler gasket at the buffet area. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on prep table. Person in charge moved it immediately. **Corrective Action Taken** **Repeat Violation**
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Observed one employee eating at the watewashing area and another eating inside the kitchen. Both employees were coached and washed their hands immediately after. **Corrected On-Site**
12B-02-4
58
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped. **Corrective Action Taken** - From follow-up inspection 2024-04-16: Observed apples are not offered at the buffet , just oranges and bananas .
08B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen. **Repeat Violation** - From follow-up inspection 2024-04-16: Observed a spoon inside hand sink . Employees were coached about the issue. **Time Extended**
31A-11-4
Basic - - From initial inspection : 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. Observed reach in cooler across from cook line ambient temperature at 53 F. - From follow-up inspection 2024-04-16: Operator ordered a new reach in cooler that is on the way, but in the meantime they are using just the top with products in ice bath. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance. - From follow-up inspection 2024-04-16: Observed gaskets still in the cleaning process . **Time Extended**
23-03-4
70
Apr 12, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped. **Corrective Action Taken**
08B-02-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty dishes at kitchen and no handwashing after.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooler in front of cook line :; ham (57F - Cold Holding); raw salmon (58F - Cold Holding); cheese (59F - Cold Holding); pooled eggs (64F - Cold Holding); American cheese (42F - Cold Holding) at reach in cooler in front of cook line. As per operator for less than 4 hours. Operator placed items inside garbage can. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice dispenser in soda machine soiled.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Operator placed chain. **Corrected On-Site**
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. Observed reach in cooler across from cook line ambient temperature at 53 F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed across cook line on top of reach in cooler.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking coffee at dishwasher area.
12B-07-4
Basic - Food storage container/container lid cracked or broken. Observed broken container lids at reach in freezer.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance.
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed utensils at the buffet area not protected. Operator placed utensils behind sneeze guard. **Corrected On-Site**
24-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar not identified as its common name at kitchen. Employee labeled it. **Corrected On-Site**
02D-01-5
33
Oct 19, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his beard and then, touching plates and clean utensils without handwashing. Employee was advised and washed his hands correctly. **Corrected On-Site**
12A-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee crouching jalapeños while cutting them with bare hand contact . Jalapeño peppers will be added without reheating process. Person in charge discarded all the jalapeño peppers and employee washed hands and placed gloves on . **Corrected On-Site**
09-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop flour. Plastic container was discarded . **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep area next to flour wraps. Cell phone was moved. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets, wristbands, wristwatches, etc.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation inside the kitchen without beard guard restrain.
13-04-4
Basic - Food stored in a location that is exposed to splash/dust. Observed potato cakes left outside near the prep sink . Employee moved it immediately to the reach in freezer. **Corrected On-Site**
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water ( water room temperature of 86 F) . Sous chef discarded the water . **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at different locations .
21-12-4
50
Mar 21, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to discard cafe leftover at the coffee service station.
31A-11-4
Basic - Stored food not covered. Observed pasta in uncovered container inside reach in freezer. Employee covered it immediately. **Corrected On-Site**
08B-12-5
Basic - Equipment gaskets in poor repair. Observed broken gaskets for the cooler located underneath the flat top dining kitchen.
14-11-5
Basic - Ice buildup in reach-in freezer at the sushi station. **Repeat Violation**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometers in some of the coolers. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in freezer gaskets ( sushi prep area). **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters.
21-12-4
67
Dec 21, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw pork inside walk in cooler. Chef inverted the storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 67 F left on the rack at the coffee station for about 40 minutes. Employee placed the butter inside the cooler. Also observed cooked potatoes at 51 F, parfait yogurt 56 F, cut melon 57 F , pancake batter at 54 F inside reach in cooler with ambient temperature of 47 F for less than 4 hrs. Food was inside walk in cooler before the buffet was set up. All food was placed in a different cooler. **Corrective Action Taken**
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 oat meal at 97 F at the cook line. As per employee for about 2 hrs. Employee reheated to 168 F. **Corrected On-Site**
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite letters were obtained while I was conducting the inspection. **Corrected On-Site**
01D-01-5
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. Observed reach in cooler at the front area doesn't keep the food at right temperature. Reach in cooler ambient temperature 47 F.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep and kitchen area.
14-09-4
Basic - Ice buildup in reach-in freezer. Excessive ice accumulation inside read in freezer. **Repeat Violation**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler with no ambient thermometer inside. ( reach in cooler at the buffet ).
05-09-4
43
Frequently Asked Questions
When was Vida/ Blade last inspected?
The most recent health inspection at Vida/ Blade on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Vida/ Blade?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Vida/ Blade.
How does Vida/ Blade compare to other restaurants in Miami Beach?
Vida/ Blade most recently scored 45 out of 100, which is lower than the Miami Beach average of 69.
Has Vida/ Blade's inspection record improved over time?
Results have been roughly steady. Inspections at Vida/ Blade have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Vida/ Blade 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 Vida/ Blade inspected?
Based on the inspection history on file, Vida/ Blade is inspected around three times per year on average.
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