CAFE AMERICANO/MERCATO DI MARE
1144 OCEAN DR, Miami Beach FL 33139 · 7862989642
Last inspected Aug 24, 2026 · 10 visits since January 2024
DEC 24
OCT 25
JAN 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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. Form provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019047721 | Aug 6, 2019 | Nov 4, 2019 | $300 |
| 1--2018047846 | Aug 29, 2018 | Dec 21, 2018 | $600 |
Inspection history
10 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observe at reach in freezer across from walk-in cooler number three interior panel missing with exposed insulation.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler at cook line standing water.
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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 (Chlorine 0ppm) at warewashing area.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee a cook line change gloves without washing his.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed an opener blade soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Observe white cutting board at kitchen area with the marks.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observe at reach in freezer across from walk-in cooler number three interior panel missing with exposed insulation.
Plumbing system in disrepair. Observed hot water handle at handwashing sink next to walk-in cooler number three unable to turn on.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves and walk-in cooler soiled with mold like substance.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler at cook line standing water.
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Clam/mussel/oyster tags not marked with last date served.
Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate7 Basic
Show 12 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. Observed some tags not marked with date last served.
Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles inside WIC # 2 with no date marked, as per chef for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust.
Jan 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority6 Intermediate12 Basic
Show 23 findings ▾
Employee washed hands with no soap. Observed chef washing hands with no soap at HWS at cook line. Coached employee and washed hands again.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed smoked salmon portions and cooked chicken dated marked as December 28,2025 with discard date of January 3,2026. Chef discarded.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast station by cook line salmon (56F - Cold Holding); cut tomatoes (60F - Cold Holding); cut chicken (58F - Cold Holding), as per chef from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast station by cook line salmon (56F - Cold Holding); cut tomatoes (60F - Cold Holding); cut chicken (58F - Cold Holding), as per chef from previous day. Observed brown rice (60F - Cold Holding) next to rice warmer at ambient temperature, as per chef for approximately 1 hour prior.
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. Observed some tags not marked with date last served.
Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles inside WIC # 2 with no date marked, as per chef for more than 24 hours prior.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at HWS at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed RIC disconnected at breakfast area ( SEE STOP SALE ORDER ).
Floor soiled/has accumulation of debris.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
Plumbing system in disrepair. Observed water leaking from HWS by WIC.
Single-service articles improperly stored. Observed single service cups case stored on floor at dry storage.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (49F - Cold Holding) inside RIC by prep area, as per chef for approximately 30 minutes prior.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm), chef diluted solution with water and final reading Triple Sink (Chlorine 100ppm).
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Observed metal tray on top of HWS at ware washing area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS by WIC.
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 to manager, printed and posted at dining area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and lobster bisque inside WIC no date marked, as per chef for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed lettuce box on floor inside WIC.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at WIC.
Wall soiled with accumulated grease, food debris, and/or dust.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on different task whole peppering food at kitchen without changing gloves. Instructed employee on proper way and he removed gloves watch hands and placed new gloves.
Handwash sink used for purposes other than handwashing. Observed container inside handsink located next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, octopus and ribs held more than 24 hours not properly date marked at walk in cooler. Employee placed label on it.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles shows damage by coffee station at entrance of kitchen. Observed ceiling tiles in disrepair near the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen, Observed ceiling vents soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above reach in cooler by kitchen. Employee inverted plates.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. Observed tongs equipment door at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing her gloves, instructed employee to remover her gloves and wash her hands before putting on gloves and she did.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Observed corn meal with no label at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles soiled throughout the kitchen. Observed Ceiling vents soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area.
Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout all reach in coolers at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef cooked last night. Products were discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef last night.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at warewashing area. Container was removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled.
Carbon dioxide/helium tanks not adequately secured. Observed CO tank not secured near alcohol walk-in cooler. Manager had tank secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at warewashing area and near ice machines.
Exterior door has a gap at the threshold that opens to the outside. Observed at door near coffee area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back wall of walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in coolers at entrance to kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vegetable walk-in cooler gaskets soiled.
Old labels stuck to food containers after cleaning.
Stored food not covered. Observed cut melon not covered at reach-in cooler by entrance to kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed frozen tilapia thawing at room temperature. Chef moved product to walk-in cooler.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate7 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 the dish machine sanitizer at 0.00 ppms. The manager set up the triple sink at 200 ppms quaternary sanitizer.
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. Form provided.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a steak pan in the sink at the ware washing area. The manager removed the pan.
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. Form provided.
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. Form provided and posted.
Spray bottle containing toxic substance not labeled. Observed at the ware washing area.
Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack. The manager secured it.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler gaskets torn at the kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the kitchen entrance.
Old labels stuck to food containers after cleaning.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
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.