41 MIAMI
4101 PINETREE DR, Miami Beach FL 33140 · 305-230-4200
Last inspected May 18, 2026 · 10 visits since October 2023
OCT 24
MAR 25
OCT 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 6 live roaches coming out of the wall and tile behind dishwasher area in the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025079036 | Oct 31, 2025 | Dec 18, 2025 | $400 |
Inspection history
10 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle without label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of mold like substance.
Food stored on floor. Observed food on the floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive accumulation of ice buildup up inside reach in freezer.
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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. Information was provided and printed immediately by the owner.
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 already submitted the documents m but needs some changes to final approval.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Plastic container was sent to 3CS.
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area. Maintenance is working on it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen, prep and dishwasher areas soiled.
Food stored on floor. Observed some cakes on cardboard boxes on the walk in freezer floor. Chef moved them 6 inches above of the floor.
Working containers of food removed from original container not identified by common name. Observed plastic container with flour without label. Owner labeled the container immediately.
Oct 30, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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 already submitted the documents, but is pending review.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed male employee Danielo has not received food handler training.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Earnest Trotman expired on 07/27/2025.
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen, prep and dishwasher areas soiled.
Dishmachine has no data plate/operating specifications. Observed current data plate not readable, text has faded.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with no beard guard while prepping food.
Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint while cutting vegetables.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed a several ovens and hot holding unit soiled with grease and old food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing in ware-wash area.
Oct 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority8 Intermediate12 Basic
Show 23 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed trays and food containers not sanitized as evidence of the high temp dishwasher is not reaching the temperature. Dishwasher was in use and the thermolabels didn't change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color.
Roach activity present as evidenced by live roaches found. Observed 6 live roaches coming out of the wall and tile behind dishwasher area in the kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired in the year 2023 and chlorine kit expired in 2021.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee changed
Handwash sink used for purposes other than handwashing. Observed a cleaning sponge inside the handwash sink at the coffee station. Employee moved it out.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher was in use, and the thermolabels didn't change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color
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 already submitted the documents, but is pending review.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed male employee Danielo has not received food handler training.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Earnest Trotman expired on 07/27/2025.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed two cycles the dishwasher reached a max temperature of 137°F on the gauge. The thermal label test (inspector's and operator's) strips also determine not reaching the correct temperature for sanitizing. Dishwasher was in use and the thermolabels didn't change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine on the catchall soiled. Employee cleaned it.
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen, prep and dishwasher areas soiled.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed just cleaned and sanitized food pans placed on the floor by employee. Operator placed back for cleaning and sanitizing in dishwasher.
Clean utensils or equipment stored in dirty drawer or rack. Observe clean utensils sorted in dirty drawer of black storage trolley. Employee started cleaning the storage drawers.
Dead roaches on premises. Observed approximately a total of 18 dead roaches inside the light fixture shields in the kitchen area.
Dishmachine has no data plate/operating specifications. Observed current data plate not readable, text has faded.
Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with no beard guard while prepping food.
Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint while cutting vegetables.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed a several ovens and hot holding unit soiled with grease and old food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing in ware-wash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed utensil storage trolley soiled on top and inside drawers and the bottom shelves of prep tables.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Food stored in ice used for drinks. See stop sale. Observed 2 coke cans stored inside ice used for drinks. Employee removed the cans and discarded the ice.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 coke cans inside the ice used for drinks. Employee discarded the ice.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for more than 48 hrs for cooked food ( beef, chicken, lamb, veggies, Turkey ) without process waiver approved Process is under review.
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 establishment is conducting ROP for more than 48 hrs for cooked food ( beef, chicken, lamb, veggies, Turkey ) without process waiver approved Process is under review.
Food stored on floor. Observed food boxes on the walk in freezer floor ( basement)
Missing drain plug at dumpster.
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. Operator submitted HACCP plan and it is under review.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for more than 48 hrs for cooked food ( beef, chicken, lamb, veggies, Turkey ) without process waiver approved.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies instead of original certificates.
Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop beef base soup. Chef discarded it.
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.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Observed glass cleaner next to clean utensils. Chef moved it immediately.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for more than 48 hrs for cooked food ( beef, chicken, lamb, veggies, Turkey ) without process waiver approved.
Handwash sink not accessible for employee use at all times. Observed one rack blocking one of the hand sink at the kitchen area. Rack was moved.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink next to 2CS (prep ).
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked chicken, cooked fish sausages from 9/27 without date inside walk-in cooler. Employee dated all the food.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies instead of original certificates.
Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop beef base soup. Chef discarded it.
In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored on the top side of ice machine, the surface has not been cleaned and sanitized. Person in charge moved them to ware washing area.
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.
Wet mop not stored in a manner to allow the mop to dry.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees wearing gloves and prepping food without washing their hands first. Employees were oriented about the correct procedure, one by one went to the hand sink to wash their hands.
Handwash sink not accessible for employee use at all times. Observed hand sink at the coffee station blocked by a rack. Employee moved the rack immediately.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Spray bottle containing toxic substance not labeled. Observed degreaser ( as per employee ) without label at the Warewashing area. Employee labeled the bottle.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
Faucet/handle missing at plumbing fixture. Observed missing faucet at the 3 compartment sink.
Food stored on floor. Observed plastic containers with chicken on walk in freezer floor.
No handwashing sign provided at a hand sink used by food employees. Missing hand sign at the hand sink located at the bar.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing inside standing water. Chef opened the cold running water.
Water leaking from pipe and/or faucet/handle. Observed a leak underneath one of the hand sink located at the kitchen. Owner called the plumber to fix the issues.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on prep tables. Employee prepared sanitizing solution quart 200 ppm and placed the towels inside.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted.
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning.
Trash receptacles not provided where needed in establishment. Missing trash containers at the hand sink stations.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.