POSEIDEN GREEK TABLE & BAR
1131 WASHINGTON 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
25 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. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F – Cooling). Manager stated potatoes cooked and placed in cooler the previous day.
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. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F – Cooling). Manager stated potatoes cooked and placed in cooler the previous day.
22-41-4High 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. Dish machine in dish area, 0 ppm. **Warning**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw lamb stored over peppers in reach-in cooler across from mop sink.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored in reach-in cooler across from cook line hand washing sink.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line hand washing sink: fish (48F – Cold Holding); lamb (49F – Cold Holding); cheese (49F – Cold Holding); fish (48F – Cold Holding). Manager stated items stored in cooler over night **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line hand washing sink: fish (48F – Cold Holding); lamb (49F – Cold Holding); cheese (49F – Cold Holding); fish (48F – Cold Holding). Manager stated items stored in cooler over night. **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in mop sink area.
Intermediate 8
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach-in cooler next to dish area. Manager stated milk was opened on 6/15.
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Unable to view oyster tags.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on prep table across from three compartment sink. Soda gun in bar area. Cutting boards stored in dish area.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Food dumped in cook line hand washing sink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees working with no certified food manager present.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Manager provided hand towels at sink. **Corrected On-Site**
53B-01-5Intermediate – 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. No proof of employee training. **Warning**
Basic 9
16-03-4Basic – Accumulation of debris inside warewashing machine. Dish machine in dish area.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
06-09-1Basic – 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. Tuna stored in reach-in cooler across from cook line hand washing sink.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of dish machine. Employee removed drink from dish machine. **Corrected On-Site**
36-24-5Basic – Hole in or other damage to wall. Hole in mop sink area next to faucet.
38-01-4Basic – Light shield damaged/in disrepair. Light fixture above reach-in cooler next to dish machine.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach-in cooler behind bar.
08B-12-5Basic – Stored food not covered. Dough in reach-in freezer across from kitchen entrance.
Inspector observations synchronized from DBPR on October 3, 2026 12:30 PM.
Violation category totals
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 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.