Vivo
Last inspected: Sep 25, 2025
100
Score
Vivo appears in inspection records six times, starting in 2023. On Sep 25, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to zero violations per visit.
Looking across the full record, “time/temperature control for safety food thawed” is the recurring theme, flagged two times.
Among West Miami restaurants, the typical score is 78; Vivo is comfortably above that bar. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 25, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
No violations found.
100
Nov 26, 2024
Routine - Food
No violations found.
100
Sep 20, 2024
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 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 associate drink water in ware wash area and begin to clean dishes with no handwash. Inspector coached associate on proper hand washing procedures before beginning new task after drinking.
12A-05-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water on prep table with temperature reading 60F.
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener, operator placed in three compartment sink for cleaning.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in bar area used for storage.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "Masago" raw fish eggs not identified on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at bar area.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of required state approved employee training provided for any employees.
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink at bar area. Operator brought soap over. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink at bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents above stove soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets on prep tables throughout kitchen.
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels and fish in sink not under running water. **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket outside of establishment **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on cutting board, not stored in solution.
21-12-4
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 fish in ROP being thawed in original packaging completely sealed. Coached operator and cook on proper thawing methods for ROP fish. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Operator reversed items. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs held on oven door handles.
10-20-4
23
Dec 14, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator pay license. **Corrected On-Site**
50-17-3
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. Discussed with operator and provided email agreement. **Corrected On-Site**
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. Discussed and provided email form. Operator provided sign forms. **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
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. Observed ceiling vents rusted throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored plates at cook line not inverted. Employee placed them properly.
24-05-4
Basic - Equipment in poor repair. Observed walk in freezer gaskets torn.
14-11-5
Basic - Food stored on floor. Observed 2 oil container stored on the floor under dump sink, located at cook line.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the sugar. Employee removed and placed correctly.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water for less than 107F. Employee removed utensils, and take them to the dishwasher area to be clean. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, located above reach in cooler near three compartment sink.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of raw beef stored inside sink in a container with standing water, located at cook line. Employee removed it and placed inside reach in cooler. Discussed with the operator the proper methods for thawing. **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Jan 5, 2023
Routine - Food
2 major violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was Vivo last inspected?
The most recent health inspection at Vivo on file is from Sep 25, 2025. The public record contains six inspections in total.
What is the most common violation at Vivo?
Across the inspection record, “time/temperature control for safety food thawed” has been cited two times, more than any other issue at Vivo.
How does Vivo compare to other restaurants in West Miami?
Vivo most recently scored 100 out of 100, which is higher than the West Miami average of 78.
Has Vivo's inspection record improved over time?
Yes. Recent inspections at Vivo have averaged around zero violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Vivo 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 Vivo inspected?
Based on the inspection history on file, Vivo is inspected around two times per year on average.
Nearby Restaurants