A LOVE STORY WINERY & BISTRO
8800 SW 56 ST, Miami FL 33165 · 305-525-7807
Last inspected Feb 6, 2026 · 10 visits since January 2024
JUN 24
DEC 24
FEB 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed approximately five flying insects around the bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
No handwash sink for employees located in downstairs bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority7 Intermediate14 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee touch face and immediately grab clean utensils without proper handwashing.
Live, small flying insects found. Observed approximately five flying insects around the bar area.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025. Operator made payment to update license.
Raw animal food stored over or with unwashed produce. Observed unwashed produce stored above and next to flan inside downstairs walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (48F - Cold Holding); risotto rice (45F - Cold Holding); ham croquettes (51F - Cold Holding).
Toxic substance/chemical improperly stored. Observed can of stainless steel spray stored next to seasonings in prep area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade station soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
No handwash sink for employees located in downstairs bar area.
No paper towels or mechanical hand drying device provided at handwash sink in the bar area.
No soap provided at handwash sink at hand wash sink in bar area.
Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack station for clean containers.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water and bleach with no label at employee prep area.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of flour at prep station in kitchen.
Cloth used as a food-contact surface. Observed cloth used to cover seasonings at prep area.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint in kitchen engaged with food preparation.
Floor soiled/has accumulation of debris. Observed down stairs walk in cooler floor soiled.
In-use tongs stored on equipment door handle between uses. Observed tongs store on oven door handle.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed downstairs walk in cooler fan covers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior.
Stored food not covered. Observed jar of lychees at the bar area not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.
Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and clear squeeze bottles with no label at cook line.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler downstairs. Operator removed.
Non-pitting surface rust on food-contact equipment. Observed surface rust accumulation on dry rack shelf near ware washing area.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution at the bar area not labeled. Operator labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed back prep area ceiling in disrepair.
Food stored on floor. Observed buckets containing broth inside walk in cooler and bags of ice on floor inside walk in cooler downstairs. Operator removed from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 94F next to the main cook line. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler downstairs with soiled fan covers. Observed reach in freezer containing desserts with soiled gaskets in the main kitchen area.
Old labels stuck to food containers after cleaning. Observed old labels on a plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container.
Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles located at the main cook line with no label. Operator labeled.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance at ice machine at basement area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on multiple station.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Operator removed tongs during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler next to ware washing area soiled. Employee cleaned during inspection.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Cutting board has cut marks and is no longer cleanable.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Observed Ceiling soiled with food debris at preparation room.
Observed Ice bucket not inverted near ice machine. Manager inverted bucket.
Observed spray nozzle at warehouse washing area soiled.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit.
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority5 Intermediate4 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (86 F - Cooling) at preparation area. As per cook, for more than 2 hours. Cook took product to reheat to 165F.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-1-23. Manager renewed license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. 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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (52 F - Cold holding); cooked ribs (52F - Cold Holding) at preparation reach in cooler across from 3 compartment sink. As per cook, for less than 30 minutes. Observed butter (55F - Cold Holding) inside double pan at preparation reach in cooler at cook line. As per employee, for 30 minutes. Employee removed product from double pan and placed inside bottom portion of reach in cooler. Observed cooked potatoes (47F - Cold Holding), raw cut chicken (51F - Cold Holding) at room temperature above preparation cooler near fryer station. As per employee, less than 15 minutes. Observed bleu cheese (48F - Cold Holding); raw tuna (47F - Cold Holding) at preparation reach in cooler at expo area. As per employee, for 1 hour. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 115F at room temperature at cook line near fryer station. As per employee, for 30 minutes. Advised employee to reheat product to 165F.
Toxic substance/chemical improperly stored. Observed can of butane on prep table with sauces near expo area.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Employee was coached on proper hand washing.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of chicken. Provided form to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall-mounted dicer soiled with old food debris located in prep room near hand wash sink. Observed juicer container with old food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at expo station and bar.
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours.
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 near 3 compartment sink at 49 F.
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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures.
Equipment in poor repair. Observed walk in cooler in prep room at 52 F.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit.
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.