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18090 COLLINS AVE T19-20, Sunny Isles Beach FL 33160 · 305.469.2970
Last inspected Jul 9, 2026 · 11 visits since August 2023
SEP 24
MAR 25
NOV 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making burrito with bare hands, then placed on gloves without washing hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived during inspection.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Ice scoop handle in contact with ice. Manager removed.
Observed AC Vents missing in kitchen area with duct stored on top of plastic container tops. Advised manager that all kitchen equipment must be protected from contamination.
Show the remaining 4 findings ▾
Observed cases of oranges stored on floor in dining room and cases of food stored on floor in dry storage area.
Observed container with hard boiled eggs stored directly in mop sink. Advised chef that all food be protected from cross contamination and cannot be stored in unsanitized equipment. See stop sale.
Observed plastic utensils stored on floor under front counter.
Observed raw avocados and oranges not washed prior to preparation.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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/
Observed Handwash sink in kitchen without convenient access due to pole and mop sink installed blocking path.
Observed utensils being stored inside Handwash sink behind front counter.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed raw salmon and raw beef thawing at room temperature.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. counter top in front of the cook line: raw shell eggs (49-51F - Cold Holding). As per operator, placed on the counter top during the busy time 30 minutes ago. Inspector discussed the proper methods with the operator and Time As A Public Health Control ( provided the form. Observed operator place the raw shell eggs into the reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ware wash area.
Old labels stuck to food containers after cleaning. Storage shelves in the ware wash area: multiple cleans containers with blue tapes date 11/6.
Nov 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw salmon was completely thawed and still in packaging. All were Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over various ready to eat foods in reach in cooler. Chef rearranged.
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 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. Discussed and emailed form to operator.
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 vacuum packaging raw meat and raw fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in cooler and freezer. Observed establishment applied for HACCP but plan has not been approved as of yet. Status of plan "RECEIVED".
Equipment in poor repair. Observed reach in cooler gaskets torn.
No container installed for catching grease from hood drip tray.
Observed oranges not washed prior to preparation. Oranges are stored in cardboard boxes and goes directly into juicer without washing.
Single-service articles improperly stored. Observed case of plastic utensils stored on floor behind front counter. Manager moved to shelf.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Observed pastries stored on front counter not covered and exposed to contamination. Manager covered.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw was completely thawed and still in packaging. Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish.
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/ Observed 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during time of inspection.
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 vacuum packaging raw meat and fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in freezer. Advised manager of the process and provided HACCP form to operator.
Observed employee not washing fruit prior to preparation. Advised manager and he instructed employee to wash.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Observed pastries stored on front counter not covered and exposed to contamination. Manager covered.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon packaged onsite using a reduced oxygen packaging method. Raw was completely thawed and still in packaging. Located in reach in cooler under stove. Unable to determine when fish was packaged. Establishment does not currently have a HACCAP plan. Stop sale issued. Chef discarded fish.
Handwash sink used for purposes other than handwashing. Observed employee rinsing pitchers in hand washing sink. Advised chef and he coach employee.
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/ Observed 4+ employees present and engaging in food preparation with no certified manager present. Manager arrived during time of inspection.
Observed establishment offering raw salmon and raw tuna however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
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 vacuum packaging raw meat and fish with no approved HACCP plan. Observed ROP machine on prep table in kitchen area and various raw meats and fish stored in reach in freezer. Advised manager of the process and provided HACCP form to operator.
Clean pots and pans not stored inverted or in a protected manner. Manager inverted.
Food stored on floor. Observed various cases of drinks being stored on floor under front counter. Chef moved to shelf.
Observed employee not washing fruit prior to preparation. Advised manager and he instructed employee to wash.
Working containers of food removed from original container not identified by common name. Observed various containers of seasonings not labeled by common name. Manager instructed employee to add.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making burrito with bare hands, then placed on gloves without washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of cut fruit.
Raw animal food stored over or with unwashed produce. Observed raw salmon being stored on top of vegetables in reach in cooler under flat grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken being stored at 93F - Cold Holding. Chicken was located on prep table. Manager moved to reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering raw salmon and sunny side up eggs and no Consumer Advisory on menu identifying items that are raw or undercooked. Emailed advisory to manager.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offering raw salmon and sunny side up eggs and no Consumer Advisory on menu. Emailed advisory to manager.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sugar.
In-use tongs stored on equipment door handle between uses. Located on stove door.
Sep 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment relocate dish machine in front of kitchen hand wash sink. As per plan dish machine was located wall adjacent to hand wash sink. Advised to owner that dish machine must be placed back in approved location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed several employees walk out side and reentered kitchen and began prepping food without washing hands, hand wash sink blocked by dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of bread and cooked chicken. Located in reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by dishwasher.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment relocate dish machine in front of kitchen hand wash sink. As per plan dish machine was located wall adjacent to hand wash sink. Advised to owner that dish machine must be placed back in approved location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Located in kitchen area.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed paper towels lining a pan of mint and raspberries.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation shelf.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floor area(s) covered with standing water. Located in kitchen area.
Food stored on floor. Observed buckets of food being stored on floor in kitchen area.
No handwashing sign provided at a hand sink used by food employees. Located behind front counter.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink removed located in kitchen area.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on front counter in customer reach.
Time/temperature control for safety food thawed in an improper manner. Observed raw calamari and salmon thawing in standing water. Also, observed raw chicken thawing at room temperature. All were located in prep sink in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.