Zuma
Last inspected: Apr 22, 2026
74
Score
Zuma appears in inspection records 11 times, starting in 2022. Zuma was last inspected on Apr 22, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
“Clean glasses” comes up most often, recorded six times in the inspection record.
Among Miami restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
6 minor violations.
View 6 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
74
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed most kitchen employees not changing gloves as needed.
12A-09-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on food preparation tables.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employers wearing watches while working with food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed boxes of food on kitchen floor.
08B-38-4
58
Oct 24, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most Kitchen, food, workers.
12A-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside Both ice machine inside in kitchen, area, and Outside storage delivery area.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Most Kitchen cutting board in food preparation, work table.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees personal bookbags on shelf in Food preparation area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employee working with food wearing watches.
13-07-4
Basic - Food stored on floor. Observed Pans of food on floor around Desert station, kitchen area.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Boxes of frozen shrimp being thawed in room temperature, Food preparation station.
06-01-5
61
Apr 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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 doing special process, Both cooking and raw food, Fish, Cook, sauce. **Warning** - From follow-up inspection 2025-04-28: Submitted to Tallahassee for approval.
03G-50-1
90
Feb 21, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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
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 doing special process, Both cooking and raw food, Fish, Cook, sauce. **Warning**
03G-50-1
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee book back around food preparation area.
40-06-5
61
Nov 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
74
Feb 27, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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.
11-26-1
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.
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed frozen boxes of food on floor inside walk in freezer.
08B-38-4
74
Feb 19, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
95
Sep 20, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
43
Apr 11, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade towels in contact with ready to eat food kitchen coolers. **Repeat Violation**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Boxes of food on the floor inside walk-in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafood being thawed in standing water. Food preparation area. **Corrected On-Site**
06-01-5
61
Oct 25, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was Zuma last inspected?
The most recent health inspection at Zuma on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Zuma?
Across the inspection record, “clean glasses” has been cited six times, more than any other issue at Zuma.
How does Zuma compare to other restaurants in Miami?
Zuma most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Zuma's inspection record improved over time?
No. Recent inspections at Zuma have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zuma 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 Zuma inspected?
Based on the inspection history on file, Zuma is inspected around three times per year on average.
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