FAMFRE
18288 COLLINS AVE STE 2, Sunny Isles Beach FL 33160 · 9545440362
Last inspected May 21, 2026 · 9 visits since August 2023
APR 25
OCT 25
MAR 26
MAR 26
MAY 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. Discussed and emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above potatoes and heavy cream in walk in. Operator corrected during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish racks.
Cardboard used to line food-contact shelves. Observed on dry dish racks.
Ceiling/ceiling tile shows damage or is in disrepair.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Food stored on floor. Observed case of potatoes on floor in prep area. Employees removed off of floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in multiple coolers in prep area.
Mar 25, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Establishment open and operating without a license from the Division of Hotels and Restaurants. Temporary license was given during time of inspection.
Observed Handwash sink behind front counter used as a dump sink. Advised manager that hand washing sink cannot be used for purposes other than handwashing.
Observed establishment offering pouched eggs, raw salmon and raw tuna. Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Cardboard used to line shelves in warewash area.
Commercially processed reduced oxygen packaged raw salmon, raw branzino and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef removed.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside.
Water leaking from pipe under hand washing sink in ware wash area into mop sink.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Establishment open and operating without a license from the Division of Hotels and Restaurants serving about 6 customers at time of inspection. Observed establishment under new ownership FF Hospitality LLC. Per manager establishment is currently working to do a change of ownership. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Observed Employee began working with food, handling clean equipment or utensils, items without first washing hands.
Establishment not maintaining mussel tags for 90 days.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed establishment offering raw salmon, prosciutto, and raw tuna. However, Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Operator is conducting reduced oxygen packaging for raw chicken and raw beef without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use knife/knives stored in cracks between wall and hand washing sink in ware wash area.
In-use wet wiping cloth/towel used under cutting board.
Observed various cases of vegetables stored on floor.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for containers of various cut vegetables.
Observed raw tuna not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application. See stop sale.
Observed raw tuna packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application.
Raw salmon stored over/not properly separated from various ready-to-eat foods in reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.
Establishment not maintaining mussel tags for 90 days.
Handwash sink not accessible for employee use at all times due to container potatoes stored in front.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator is conducting reduced oxygen packaging for raw tuna, chicken and beef without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use tongs stored on stove door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
Observed raw tuna, chicken and beef packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority8 Intermediate7 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for various food container.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods stored at ambient temperature greater than 41F; cooked potatoes (67F - Cold Holding); butter (59F - Cold Holding). All were located on prep table in kitchen area.
Establishment not maintaining mussel tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed metal pan being stored in hand washing sink. Chef removed.
Handwash sink used for purposes other than handwashing. Observed chef filling metal container with water from hand washing sink in kitchen area.
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 present and engaging in food preparation with no certified manager present at time of inspection. Employees would not allow me to start inspection, had to wait on manager to arrive.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and emailed form to operator.
Observed establishment offering sunny side eggs and raw salmon. However, Menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory.
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 reaching cooler with ambient temperature of 51F. All food in food kept on ice and at temperature. Manager called maintenance and is awaiting him to repair.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food storage container/container lid cracked or broken.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Located in bar area and in kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar and flower removed from their original packaging placed in plastic containers and not labeled.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority8 Intermediate7 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for various food container.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods stored at ambient temperature greater than 41°F; cooked potatoes (67F - Cold Holding); butter (59F - Cold Holding). All were located on prep table in kitchen area.
Establishment not maintaining mussel tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed metal pan being stored in hand washing sink. Chef removed.
Handwash sink used for purposes other than handwashing. Observed chef filling metal container with water from hand washing sink in kitchen area.
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 present and engaging in food preparation with no certified manager present at time of inspection. Employees would not allow me to start inspection, had to wait on manager to arrive.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Discussed and emailed form to operator.
Observed establishment offering sunny side eggs and raw salmon. However, Menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory.
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 reaching cooler with ambient temperature of 51°F. All food in food kept on ice and at temperature. Manager called maintenance and is awaiting him to repair.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food storage container/container lid cracked or broken.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Located in bar area and in kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar and flower removed from their original packaging placed in plastic containers and not labeled.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.
Handwash sink not accessible for employee use at all times. Observed pan being stored in hand washing sink in kitchen area.
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 present and engaging in food preparation with no certified manager present. Manager arrived during inspection.
Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rotini for prepping.
Food stored on floor. Observed cases of fruit being stored on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Located on stove door.
No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup and reach in cooler gaskets soiled with food debris.
Reach-in cooler interior have accumulation of soil residues.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various deserts and breads in bakery station.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
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 present and engaging in food preparation with no certified manager present.
Cardboard used to line food-contact shelves. Located in bakery area.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located behind bar area.
In-use wet wiping cloth/towel used under cutting board.
Interior of refrigerator in disrepair and has exposed insulation. Located at entrance of kitchen(salad).
Reach-in cooler and freeze interior have accumulation of soil residues.
Single-service articles improperly stored. Observed cases takeout containers being stored on floor in prep area.
Time/temperature control for safety food thawed in an improper manner. Observed raw red snapper thawing at room temperature.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various cut vegetables.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 76°F and located on prep table.
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. Discussed and emailed form to operator.
Handwash sink not accessible for employee use at all times. Observed bucket of potatoes being stored in front of hand washing sink in kitchen blocking access.
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 5 employees present with no certified food manager present.
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. Discussed and emailed form to operator.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food stored on floor. Observed cases of oranges and bag spot carrots being stored on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and prep table.
In-use wet wiping cloth/towel used under cutting board.
Reach-in freezer interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Observed cases of portion cups being stored on floor under prep table in prep area.
Standing water in bottom of reach-in-cooler. Located in reach in cooler in front of stove and at kitchen entrance.
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.