350 OCEAN DR, Miami Beach, FL 33139
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Call Back - Admin. complaint recommended
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification Observed no food manager certificate for Andrea Olante. - From follow-up inspection 2025-06-13: Observed no food manager certificate for Andrea Olante. Admin Complaint
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles showing water damage. - From follow-up inspection 2025-06-13: Time Extended
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Repeat Violation - From follow-up inspection 2025-06-13: Time Extended
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-06-13: Time Extended
Routine - Food
Warning Issued
Intermediate - Manager or person in charge lacking proof of food manager certification Observed no food manager certificate for Andrea Olante.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment served tuna tartare and burgers not linked to consumer advisory. At the time of the inspection. Manager reprinted menu. Corrected On-Site
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles showing water damage.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Manager or person in charge lacking proof of food manager certification.
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepare sandwich without a hairnet.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen entrance.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dishmachine. Repeat Violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed near walk-in cooler on ceiling tiles and air vents. Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of preparation table near kitchen entrance.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at cookline wearing watch.
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee doing food preparation at cookline with no hair restraint.
Basic - Food stored on floor. Observed plastic container of limes stored on walk-in cooler floor and plastic water bottles stored in floor at dry storage area. Repeat Violation
Basic - Ice scoop handle in contact with ice. Observed at ice machine near walk-in cooler. Scoop was properly stored. Corrected On-Site Repeat Violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in unit near walk-in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at coffee station and hand washing sink near ice machine at bar.
Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler near walk-in cooler.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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 no chlorine sanitizer at dishmachine. Warning
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1, 2023. Admin Complaint
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 chef with vomit and diarrheal cleanup procedures via email. Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict traditional ceviche not identified as raw on menu. Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Repeat Violation Warning
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. Warning
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 chef with employee reporting responsibilities agreement via email. Warning
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. Establishment vacuum sealing fish without a HACCP plan submitted. Emailed forms and info to operator for HACCP. Corrective Action Taken Repeat Violation Warning
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance near walk-in cooler. Warning
Basic - Food stored on floor. Observed box of avocados stored on floor of walk-in cooler and kikkoman soy container stored on floor at dry storage area. Repeat Violation Warning
Basic - Ice scoop handle in contact with ice. Warning
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 inside flour at dry storage area. Warning
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen entrance and sink at cook line. Warning
Basic - Observed carbon dioxide/helium tanks not adequately secured at dry storage area. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw fish in walk-in-cooler. Operator removed shelled eggs to properly store Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. liquid eggs (48F - Cold Holding); sour cream (50F - Cold Holding) in reach-in cooler in prep area. Operator was unsure how long reach-in cooler has been out of temp. Stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (48F - Cold Holding); sour cream (50F - Cold Holding) in reach-in cooler in prep area. Operator was unsure how long reach-in cooler has been out of temp. Stop sale. Also, milk (46F - Cold Holding); butter (51F - Cold Holding) in reach-in cooler on front service line. Employee stated they had items out while making coffee and after lunch. Operator stated they will keep foods in cooler to chill. Also, raw chicken wings (46F - Cold Holding); raw pork (45F - Cold Holding) in reach-in cooler drawer below grill. Operator stated he had drawer open during lunch food tasting event. Operator iced down items and retested temp at end of inspection at 43F Corrective Action Taken
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment vacuum sealing fish without a HACCP plan submitted. Emailed forms and info to operators for variance and HACCP Corrective Action Taken
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum sealing fish and raw beef without a variance plan submitted. Emailed forms and info to operators for variance and HACCP Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards,on reach-in coolers,on cook line soiled/ stained. Also, blade,of,can opener and blade of can opener soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line and prep line. Operator replenished paper towels at hand wash sink Corrected On-Site
Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. Operator replenished soap at hand wash sink Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at ice machine in prep area and on front service line soiled.
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. Reach-in cooler in prep area unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed no cold air blowing from fan.
Basic - Food stored on floor. Multiple sealed containers of oil stored on floor in dry food storage area.
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados on cook line not washed before prepping. Sticker still stuck to avocado
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in prep area. Operator remade sanitize solution and retested at 200ppm Corrected On-Site