BATH CLUB
5937 COLLINS AVE, Miami Beach FL 33140 · 305-8675938
Last inspected Mar 20, 2026 · 10 visits since September 2023
MAR 24
SEP 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.
★ 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--2022026277 | Mar 31, 2022 | Nov 13, 2023 | $160 |
Inspection history
10 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw turkey burger above dessert in walk in freezer ( not commercially packaged). Chef inverted them.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots not inverted on shelf. Employee inverted them.
Floor soiled/has accumulation of debris. Observed accumulation of debris on Dry storage floor. Employee started cleaning the floor.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. Missing at the service coffee reach in cooler. Ambient thermometer was placed inside.
No handwashing sign provided at a hand sink used by food employees. Missing sign at the indoor bar. Person in charge posted it.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73F. Chef discarded the water immediately.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73°F. Chef discarded the water immediately.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding). Stop sale was issued. As per employee, food items have been there for more than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding) As per employee, food items have been there for more than 4 hours. Operator discarded the food.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef was unable to answer correct temperature require for calibration of thermometer. Chef was coached on proper procedures.
Probe thermometer not used to ensure proper food temperatures. Observed the temperature above 45 °F reach in cooler and baine marine near the pizza oven. Employees were unaware and did not check secondary thermometer inside.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled inside both ice machines in the back.
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. Observe one reach in cooler with a temperature of above 45°F, near the pizza oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone on prep counter. Employees removed.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to the mop sink. Hose was connected at the time of the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Can opener was sent to warewashing area.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed missing chart at the quay test kit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at the hand sink located inside pastry area.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor by the ice machine. Chef moved them immediately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some tongs and scoops inside standing water. Chef discarded the water.
No handwashing sign provided at a hand sink used by food employees. Missing at the indoor bar area..
Time/temperature control for safety food thawed in an improper manner. Observed frozen sweet plantains thawing at room temperature. Chef moved them to the reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on the counter at the coffee station.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee was touching pickle radish with bare hands. Food was discarded, employee washed his hands and placed gloves on.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence,observed quat test kit completely new. No test kit at the station for employees to check sanitizer concentration.
Manager or person in charge lacking proof of food manager certification.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like inside the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with beverage next to clean dishes at the ware washing station. Employee moved the cup immediately.
Floor soiled/has accumulation of debris. Dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some spoons in standing water, water temperature 85 F. Sous chef discarded the water.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located in front of the cook line.
No handwashing sign provided at a hand sink used by food employees. Missing sign at the front bar.
Wiping cloth sanitizing solution stored on the floor. Observed 2 sanitizer containers on the floor. Employee moved them immediately.
Mar 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Floor soiled/has accumulation of debris. Observed dirty floor on the corners, pasta station.
Food stored in a location that is exposed to splash/dust. Observed employee prepping fish next to the hand sink. No splash guard at the hand sink. Employee moved the food.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the whole wheat flour. Employee corrected it.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer at the salad bar.
Standing water in bottom of reach-in-cooler. Observed accumulation of water inside reach in cooler located in front of the line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed some wet towels left on the counter. Chef placed the. Inside sanitizer.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes at 48 F inside reach in cooler with ambient temperature of 44 F ( more than 4 hrs ). Tomatoes were cut at 10 am, tempered at 3:00 pm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 located in front of the grill station at ambient temperature of 44 F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and scoops inside standing water ( water temperature 72 F). Chef discarded the water.
Working containers of food removed from original container not identified by common name. Observed flour in containers without label. Chef labeled it.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef).
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú).
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 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 different 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. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef).
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú).
No plan review submitted and approved - bar area added. 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 outside bar with portable hand sink, ice bin and beverage coolers. No Plan Review has been submitted. Bar is in operation at the time of the inspection.
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 prep areas were added with prep tables and coolers. Plans needs to be updated specifying prep tables, equipments, hand sinks. Current layout doesn't match the approved layout.
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.