MAREVA 1939
1677 COLLINS AVE · MIAMI BEACH · Dade County · FL 33139
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the chef adding garnishes to a plate with bare hands.
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
03G-05-5High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Intermediate 4
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-01-4Intermediate – No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag.
03G-50-1Intermediate – 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 the establishment conducts ROP on raw fish. As per cooks product in packaging for more than 48 hours. Observed the establishment conducts Cook chill on cooked duck as per cook the product stays in the packaging for more than 48 hours.
03G-06-5Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Basic 5
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.
08B-38-4Basic – Food stored on floor. Observed several packages with different foods on the walk-in freezer floor downstairs. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed several cushions between the wall and conduit. The manager removed them. **Corrected On-Site**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Inspector observations synchronized from DBPR on August 20, 2026 4:52 PM.
Violation category totals
3 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.