CAFE STANDARD
40 ISLAND AVE, Miami Beach FL 33139 · 3054460123
Last inspected Mar 11, 2026 · 6 visits since February 2024
5 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employees started to clean.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris inside warewashing machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at front counter by coffee station soiled.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni held more than 24 hours not properly date marked at walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on container above 3 compartment sink.
Food not stored at least 6 inches off of the floor. Observed boxes with seafood not stored at least 6 inches off of the floor at reach in freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At the time of the inspection no chemical test kit for quat available.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan cover at walk in cooler soiled.
Old labels stuck to food containers after cleaning. Observed by dishwasher area.
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks. Observed liquid eggs over milk in the walk-in cooler. The chef had the items moved to the correct shelf.
Clam/mussel/oyster tags not marked with last date served.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna on the menu as per the chef it is served raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the restaurant ware washing area.
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.
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 two packs of tuna still in the vacuum the internal temperature was 36° F. The chef cut open the bag.
No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink by the dish machine.
Old labels stuck to food containers after cleaning.
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.