CARBONE
49 COLLINS AVE, Miami Beach FL 33139
Last inspected May 26, 2026 · 9 visits since October 2023
OCT 24
APR 25
SEP 25
OCT 25
MAY 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over shrimp in the first walk-in cooler. The manager put the chicken on the bottom shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Clam/mussel/oyster tags not marked with last date served.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
Oct 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Clam tags not marked with last date served.
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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed dated on the bag missing the time. The date indicates it was done yesterday.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a shelf with clean dishes.
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket stored inverted between uses. The chef inverted the buckets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef had it cleaned during the inspection.
Equipment and utensils not properly air-dried - wet nesting.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam tags not marked with last date served.
Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen.
Apr 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the dishwashers put the dishwasher in the triple sink to sanitize.
Clam tags not marked with last date served.
Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the dishwashers put the dishwasher in the triple sink to sanitize.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over shrimp in the first walk-in cooler. The manager put the chicken on the bottom shelf.
Clam tags not marked with last date served.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Bowl or other container with no handle used to dispense food. Observed in a container of potato starch.
Ceiling tile missing. Observed b the high temperatures dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen.
No container installed for catching grease from hood drip tray.
Old labels stuck to food containers after cleaning.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and then removed clean dishes without washing hands.
Handwash sink not accessible for employee use at all times. Observed a chest freezer in front of the sink and an extension cord on the sink located at the dessert prep room.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in a container with potato starch. The chef removed it.
Ceiling tile missing. Observed next to the dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cups on a shelf above a prep table.
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket stored not inverted between uses. The chef inverted the buckets.
No container installed for catching grease from hood drip tray. Observed at three different locations.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the protein and dairy coolers.
Old labels stuck to food containers after cleaning.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink from a water bottle at his preparation station and continued to work without washing his hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board. The cook discarded it.
Ice buckets not stored inverted between uses. The chef inverted the buckets.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Sign provided and printed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. The manager removed the bowl.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed several reach in cooler gaskets torn in the pasta preparation room and cook line.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. The manager had the guards cleaned.
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.