AHU MAR
1300 S MIAMI AVE, Miami FL 33130
Last inspected Aug 3, 2026 · 11 visits since September 2023
JUL 24
JAN 25
JUL 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 →
Inspection history
11 visits, newest first
Aug 3, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 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. Observed operator conducting ROP raw meat. Observed some ROP bags inside Walk in cooler. Also operator is conducting sous vide reduced oxygen packaged for chicken.
Equipment in poor repair. Observed torn gaskets at reach in coolers across cooking line.
No copy of latest inspection report available.
Observed Standing water in bottom of reach-in-cooler across cooking line.
Jul 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Establishment operating after an emergency without notifying the division. Observed a service charge applied to the bill for room dining. The establishment must clearly disclose the specific purpose of the operations charge. This disclosure must be presented on the food menu, website, or mobile app in a font size that is equal to or greater than the font used for menu item descriptions.
Observed Faucet at three-compartment sink does not reach all compartments and one of the faucet is missing at second floor prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bronzino stored on top of cooked chicken at drawers in bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp at reach in coolers across cooking line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding), as per operator less than an hour. Operator placed butter inside reach in coolers.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the handwashing sink removed in the second-floor food preparation area (near the dry storage and walk-in cooler). At the time of inspection, one employee was observed actively slicing ham without a functional hand sink available in the immediate area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The establishment's Caesar salad dressing is made in-house with raw shell eggs, and the Padrino drink also is made with raw shells eggs using the egg whites and both are lacking the required disclosure and reminder on the menu.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Darlaine E., Kidani A, Dashiel H., hired more than 60 days and no proof of any training.
No soap was provided at the handwashing sink next to the dishwasher or at the handwashing sink at the right bar entrance. The operator restocked both sinks with soap.
Observed Manager or person in charge lacking proof of food manager Certificate.
Observed No paper towels or mechanical hand drying device provided at handwash sink located next to dishwasher area. Also no paper towel on hand washing sink located at right bar entrance.
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 operator conducting ROP raw meat. Observed some ROP bags inside Walk in cooler. Also operator is conducting sous vide reduced oxygen packaged for chicken.
Equipment in poor repair. Observed torn gaskets at reach in coolers across cooking line.
Food stored on floor. Observed a box of orange stored on the floor next to walk in cooler on first floor.
No copy of latest inspection report available.
Observed In-use tongs stored on equipment door handle between uses at cooking line.
Observed Insect control device installed over food preparation area located at kitchen entrance.
Observed Standing water in bottom of reach-in-cooler across cooking line.
Single-service articles improperly stored. Observed a box of napkins and a box of pint containers stored on the floor in the dry storage area.
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 147.4F).
No soap provided at handwash sink. Observed no soap at GWS at end of front counter.
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 conducting ROP of raw beef, chicken, and pork with no HACCP plan.
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 training expired for Darlaeine and Theodoro.
Current Hotel and Restaurant license not displayed. Observed license posted using previous DBA.
Equipment in poor repair. Observed WiC gaskets in disrepair.
Floor tiles missing and/or in disrepair. Observed ceiling tiles missing at dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at warewashing area soiled.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 147.4F).
No soap provided at handwash sink. Observed no soap at GWS at end of front counter.
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 conducting ROP of raw beef, chicken, and pork with no HACCP plan.
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 training expired for Darlaeine and Theodoro.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters at coffee station with no service date.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles next to hood soiled.
Current Hotel and Restaurant license not displayed. Observed license posted using previous DBA.
Cutting board has cut marks and is no longer cleanable. Observed small cutting board at coffee station grooved. Cutting board was disposed of.
Equipment in poor repair. Observed WiC gaskets in disrepair.
Floor tiles missing and/or in disrepair. Observed ceiling tiles missing at dry storage area.
Food stored on floor. Observed box of frying oil on floor at cook line. Box was removed.
Ice bucket/shovel stored on floor between uses. Observed ice buckets on floor at entrance to kitchen. Ice buckets were removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of RIC at prep area across from wooden cutting board.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at warewashing area soiled.
Sep 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs any style not identified on menu as raw or undercooked. Provided advisory to person in charge and it was printed and posted at front counter.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line and ware washing area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cream color cutting board grooved at preparation area and front counter.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand washing sink at cook line and front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezers gaskets soiled near coffee area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef and cooked chicken with no production time and date at front counter and walk-in cooler. Coached person in charge with correct procedure.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded.
0 High priority9 Intermediate13 Basic
Show 22 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cream colored cutting board at front counter soiled.
Handwash sink used for purposes other than handwashing. Observed frying pan inside hand washing sink at cook line and pot at front counter hand washing sink. Utensils were removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs any style not identified on menu as raw or undercooked. Provided advisory to person in charge and it was printed and posted at front counter.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at front counter hand washing sinks.
Observed oyster tags not marked with last date served. Coached chef on correct procedure.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to person in charge and it was printed and posted at front counter.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted. Provided consumer advisory to person in charge.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line and ware washing area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cream color cutting board grooved at preparation area and front counter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch at front counter.
Equipment in poor repair. Observed reach-in cooler door at cook line in disrepair.
Food stored on floor. Observed boxes of frying oil stored on floor at cook line.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at react-in cooler at cook line.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand washing sink at cook line and front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezers gaskets soiled near coffee area.
Plumbing system in disrepair. Observed no hot water at hand washing sink next to three compartment sink. As per person in charge, unit has a leak and is being fixed. Hot water is available at other hand washing sinks.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef and cooked chicken with no production time and date at front counter and walk-in cooler. Coached person in charge with correct procedure.
Jan 29, 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. Provided to operator, printed and posted.
No Heimlich maneuver/choking sign posted. Provided to operator, printed and posted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand washing sink at front counter at bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F at front counter across from pizza oven.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables throughout kitchen area.
Jan 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink not accessible for employee use at all times. Observed container with utensils stored in hand sink in front prep area.
Mussel tags not marked with last date served.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Sep 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Homemade Cesar dressing (50F - Cold Holding); blue cheese (59F - Cold Holding); sliced tomato (59F - Cold Holding); Brussels sprouts (46F - Cold Holding); butter (53F - Cold Holding); cut watermelon (45F - Cold Holding); squid (48F - Cold Holding); raw chicken (47F - Cold Holding) in the reach in cooler in the kitchen, as per operator for less than one hour. Observed cooked potatoes (48F - Cold Holding); cesar dressing (48F - Cold Holding); chicken (46F - Cold Holding); fish (48F - Cold Holding); hummus (45F - Cold Holding) stored in the walk in cooler.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef placed tag back with container.
Mussel tags not marked with last date served.
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Homemade Cesar dressing (50F - Cold Holding); blue cheese (59F - Cold Holding); sliced tomato (59F - Cold Holding); Brussels sprouts (46F - Cold Holding); butter (53F - Cold Holding); cut watermelon (45F - Cold Holding); squid (48F - Cold Holding); raw chicken (47F - Cold Holding) in the reach in cooler in the kitchen, as per operator for less than one hour. Observed cooked potatoes (48F - Cold Holding); cesar dressing (48F - Cold Holding); chicken (46F - Cold Holding); fish (48F - Cold Holding); hummus (45F - Cold Holding) stored in the walk in cooler.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef placed tag back with container.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in the kitchen.
Mussel tags not marked with last date served.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient in the walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the bar by oven soiled. Observed hood filters soiled.
Standing water in bottom of reach-in-cooler in the kitchen by the back entrance.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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.