ADONIS MEDITERRANEAN STEAKHOUSE BAR
1717 BAYSHORE DR STE 200, Miami FL 33132 · 3059043144
Last inspected Jul 7, 2026 · 8 visits since February 2024
FEB 24
DEC 24
MAR 25
SEP 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017007487 | Jan 3, 2017 | Apr 20, 2017 | $160 |
Inspection history
8 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. Kitchen.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Ceviche area.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon inside walk in cooler. Operator stored properly during inspection.
Clam/mussel/oyster tags not marked with last date served.
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.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Kitchen.
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 Ice machine located at ceviche station in disrepair.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed.
Floor tiles missing and/or in disrepair. Located near ceviche area.
Wiping cloth sanitizing solution stored on the floor. Located cooked line area. Operator stored properly during inspection.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate15 Basic
Show 19 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed colander stored inside hand sink at bar area. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink at bar area. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. At bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dishwasher area and kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted near coffee machine.
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 equipment in disrepair at ceviche area bar and one at kitchen near to stove and one near warewashing area.
Food stored on floor. Observed plastic container of cooking oil stored on floor at kitchen area.
Hole in or other damage to wall. Observed near dishwasher machine.
In-use tongs stored on equipment door handle between uses. Observed tongs stored at door handle oven at kitchen area. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed cloths under cutting boards at kitchen area.
Old labels stuck to food containers after cleaning. Observed at warewashing storage area.
Standing water in bottom of reach-in-cooler. Observed at tall reach in cooler at kitchen.
Stored food not covered. Observed sugar and flour not covered at dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar not labeled. Operator labeled.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 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.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink located near dishwasher area. Operator removed.
No soap provided at handwash sink. Hand wash sink near three compartment sink. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.
Feb 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Observed dishwasher machine at 0ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes sitting in 0ppm quat water in triple sink and dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sink with new quat at 300ppm and started to sanitize all dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. Observed sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight. See stop sale.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
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. Observed dishwasher machine at 0ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes sitting in 0ppm quat water in triple sink and dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sink with new quat at 300ppm and started to sanitize all dishes.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized Observed triple sink at 0ppm Quats. Person in charge drained and reset up triple sink. Retested at 300ppm quay
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above ready to eat sauces in large door reach in cooler. Person in charge moved fish to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. Observed sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda fountain gun nozzles at bar soiled with black/green mold like substance.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge.
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 all front of house food employees missing food handler training proof.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slaw, beef in sauce, chicken, house made dressings all produced previous day not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on wall of ice machine.
Beverage tubing/cold plate not separated from stored ice. Observed cold plate and beverage tubing in drink ice. Person in charge removed cold plate from drink ice.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at bar not secured.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed rice utensils inside rice warmer with handle touching rice. Person in charge removed utensil from touching rice. No physical contamination observed.
Interior of ice machine/bin with rust that has pitted the surface Observed hinges and bolts/screws inside ice machine rusting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers and reach in freezers soiled with food debris.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on table. Person in charge placed fish under running water.
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.