NORMAN'S TAVERN
6766 COLLINS AVE · MIAMI BEACH · Dade County · FL 331413241
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef/veggie soup at (65 F – Cooling); cooked from the night before inside the reach in cooler located behind the kitchen in the storage area.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed beef/veggie soup at (65 F – overnight Cooling) from day before.
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar dishmachine and kitchen dishmachine not sanitizing properly as evidence of 0 chlorine sanitizer concentration.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes inside kitchen dishmachine and sanitizer concentration was 0 ppm.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above asparagus, raw chicken above sauce. Chef inverted all the storage order. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed 8+ live roaches crawling on the floor of the storage area in the back of the kitchen.Clean containers and coolers are present in the area.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheddar (52 F – Cold Holding); pico de gallo (52 F – Cold Holding); breaded shrimp (54 F – Cold Holding); feta cheese (53 F – Cold Holding) All the food was kept inside the reach in cooler all night long at ambient temperature of 50 F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar (52 F – Cold Holding); pico de gallo (52 F – Cold Holding); breaded shrimp (54 F – Cold Holding); feta cheese (53 F – Cold Holding) inside reach in cooler with an ambient temperature of 50 F. All the food was kept inside the reach in cooler all night long.
Intermediate 4
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of wrong chlorine sanitizer concentration.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener. Employee cleaned it immediately. **Corrected On-Site**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared items ( tuna, steak sandwich ) not identified on the menu.
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory Breakfast menu .
Basic 6
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted . Manager rearranged pots and pans. **Corrected On-Site**
14-74-7Basic – 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 with ambient temperature of 50 F. All TCS food above 41 F.
35A-03-4Basic – Dead roaches on premises. Observed 1 dead roach on the floor in the storage area, 5 dead roaches on the liquor storage and 2 dead roaches on the dry storage.
36-73-4Basic – Floor soiled/has accumulation of debris. Accumulation of grease on the kitchen floor and old debris behind equipments and under shelves on the dry storage and liquor storage.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located in front of the cook line.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor needs grout .
Inspector observations synchronized from DBPR on August 10, 2026 9:03 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.