Inspection Report

Florida DBPR Inspection Report
Completed

FLORIDA RESTAURANT

3101 COLLINS AVE · MIAMI BEACH · Dade County · FL 33140

Restaurant history →

Inspection Summary

Inspection dateJuly 30, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3462440
Visit number1
Inspection Visit ID8773437
DBPR license2326477

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority4 Intermediate4 Basic0 Critical0 Non-Critical10 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

10 full violation description(s) documented by the inspector during this visit.

High Priority 2

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over pork in a rack in the butchery area. Employee rearranged the item in the correct way. **Corrected On-Site**

Corrected On-Site
#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter (79 F – Cold Holding) left on kitchen counter at ambient temperature. As per employee for less than 4 hrs, but the Sous chef discarded it. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#7Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of sealed quay test kit.

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener at the breakfast prep area . Employee washed, rinsed and sanitized the can opener . **Corrected On-Site**

Corrected On-Site
#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand sink used as a drop sink at the omelet station at the front , buffet area .

#10Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 4

#1Basic14-11-5

Basic – Equipment gaskets in poor repair. Observed walk in cooler gaskets in poor repair ( pastry area ) .

#2Basic14-38-4

Basic – Food storage container/container lid cracked or broken.

#3Basic16-38-5

Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Repeat Violation**

Repeat Violation
#4Basic08B-04-4

Basic – Open condiments / toppings provided for self-service not properly protected. Observed food toppings for self service displayed at the breakfast buffet without protection . Sneeze guard is needed ( granola, chia, oats) . **Repeat Violation**

Repeat Violation

Inspector observations synchronized from DBPR on October 1, 2026 2:16 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
3 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
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.