FRESH
4441 COLLINS AVE, Miami Beach FL 33140 · 305-538-2000
Last inspected Mar 5, 2026 · 8 visits since October 2023
MAR 24
JUL 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tuna at 46 F and cut raw fish at 47 F inside reach in cooler. Cooler temperature was 45 F. Maintenance employee came to fix the equipment and food items were stored inside walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell above fruits inside walk in cooler. Person in charge moved the raw shell eggs to a different shelving.
Old labels stuck to food containers after cleaning. Observed old sticker stuck on clean container.Person in charge removed it immediately.
Water leaking from pipe and/or faucet/handle. Observed a leak from the faucet at the 3 compartment sink.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers snapper ceviche ( fresh ) with no parasite letter.
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers snapper ceviche ( fresh ) with no parasite letter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Front Counter Cooler: American cheese (57F - Cold Holding); sliced tomatoes (58F - Cold Holding); breaded fish (46F - Cold Holding); garlic sauce (60F - Cold Holding); diced tomatoes (54F - Cold Holding); caramelized onions (56F - Cold Holding). As per Chef D' Cuisine food was stored inside at 10:45 am, less than 4 hrs. Employees placed ice bath immediately.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sushi rice at 92 F under TPHC with no time mark. As per manager, the rice was set up at 11:00am when the establishment opened. Rice was marked immediately.
Handwash sink used for purposes other than handwashing. Observed Chef D' Cuisine was rinsing the scoop inside the hand sink. Chef was explained about hand sink use. Scoop was sent to the 3 compartment sink.
Employee with no hair restraint while engaging in food preparation. Observed baristas without hair restraints. Observed all baristas with hats.
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 panko crumbs and the flour. Scoop was removed from inside and washed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching the sushi rice. Employee washed it.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dirty containers. Employee moved them and guaranteed the access.
No soap provided at handwash sink. Missing soap at the hand sink located at the front line. Employee restocked the station.
No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the ware washing station. Sign was posted.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food storage container/container lid cracked or broken. Observed cracked food container. Employee discarded it.
Mar 5, 2024Inspection 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 cold held at greater than 41 degrees Fahrenheit. Observed cut tuna at 46 F and cut raw fish at 47 F inside reach in cooler. Cooler temperature was 45 F. Maintenance employee came to fix the equipment and food items were stored inside walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings at 70 F cooling down at room temperature. As per employee, the chicken wings were cooling down since 1 pm. Cooked chicken wings were placed inside walk in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching the sushi rice, the shrimp and the tuna. Employee removed all the utensils.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside standing water.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed fish ceviche ( snapper
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche and tuna poke ( raw) not identified on the menu.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing procedure TPHC at the establishment. Observed sushi rice at 78 F left at room temperature for about 3 hrs. Procedure was provided.
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.