AMAND CAFE & BISTRO
328 CRANDON BLVD STE 120, Key Biscayne FL 33149 · 645 200 5888
Last inspected Aug 4, 2026 · 8 visits since September 2023
AUG 24
FEB 25
JAN 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019011342 | Jan 29, 2019 | Apr 9, 2019 | $160 |
| 1--2015027815 | Jun 15, 2015 | Jul 7, 2015 | $360 |
Inspection history
8 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Observed Non-food grade towel used as liner for raw fish inside reach in cooler. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed torn gasket at reach in cooler located across grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket throughout entire establishment.
Show the remaining 1 finding ▾
Observed Exterior door has a gap at the threshold that opens to the outside.
May 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed risotto was not date marked. As per employee it was cooked on Monday.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Also Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. Observed by the rear exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation table.
May 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority2 Intermediate15 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed risotto was not date marked. As per employee it was cooked on Monday.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes to the kitchen and then served sauce and also prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Also Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (97 F - Hot Holding); chicken broth (104 F - Hot Holding) at the kitchen area. As per employee food was cooked less than 2 hours ago. Employee was advised to reheat food to 165°F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 3 compartment sink +400 ppm. Employee adjusted to 100 ppm.
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 at the time if the inspection.
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 Jennifer C. More than 2 months, Leonel Velazquez more than 2 months.
Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the corn. Employee removed the cup.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee tumbler on preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while engaged in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers properly air-dried - wet nesting above 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. Observed by the rear exit door.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle.
In-use wet wiping cloth/towel used under cutting board. Observed at the front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
Silverware/utensils stored upright with the food-contact surface up. Observed at the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution at less than 50 ppm.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves after cleaning spill on floor with no hand washing. Coached staff on correct procedure.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of ROP tuna fully thawed at RIC at front counter.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer. Coached staff on correct procedure.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked by stool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line handwashing sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at back storage 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. Observed three packs of ROP tuna fully thawed at RIC at front counter. Coached staff on correct procedure.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation at front counter while wearing a watch.
Equipment in poor repair. Observed RIF handles and gaskets in disrepair at back storage area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across from 3CS.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF gaskets soiled at back storage area.
Working containers of food removed from original container not identified by common name. Observed containers of difference white powdery substances unlabeled at front counter.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator called during the inspection, confirmation # 247557818.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef 30 minutes prior. Chef placed box inside reach in cooler.
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 via email.
Handwash sink not accessible for employee use at all times. Observed 2 boxes stored in front of hand washing sink, chef removed.
Handwash sink used for purposes other than handwashing. Observed old food residue inside hand washing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks, knives and spoons not inverted at front counter.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor area(s) covered with standing water. Observed at cook line area.
Food stored on floor. Observed oil container on floor and box of raw shell eggs stored on floor at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm) by cook line, operator discarded and replaced with new solution. Final reading 100ppm.
Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by 3 compartment sink.
Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used to scoop the rice.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of maximum cold holding temperature and minimum hot holding temperature, coached employees on correct temperatures.
Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures and then washed hands.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with big pots, operator removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper.
No probe thermometer provided to measure temperature of food products. Observed probe thermometer minimum temperature 50F.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted underneath oven. Observed plates on shelf on top of reach in cooler at cook line not inverted.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed oil container on floor by 3 compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 102F at cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line.
Time/temperature control for safety food thawed in an improper manner. Observed tuna commercially processed in ROP packaging cut through, thawing at room temperature at 26F. Coached cook on correct procedures and he placed under cold running water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line.
Feb 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used for rice.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi at 42° thawed without packaging being cut as required and labeled. 2 packs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°. Boiled eggs 50°, in make table. Frontline. Per Person In Charge. Placed about 1 hr before. Items iced down.
Handwash sink used for purposes other than handwashing. Hand Wash sink used for other purposes. Multiple food containers thawing in frontline Hand wash sink. Items Moved by manager.
Spray bottle containing toxic substance not labeled. Multiple Unlabeled chemical bottles.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom door not adequately self closing.
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. Mahi mahi at 42° thawed without packaging being cut as required and labeled.
Sep 18, 2023Inspection 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw fish ceviches offered on menu not identified as raw products.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in rice container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled.
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.