FRONT PORCH CAFE
1458 OCEAN DR, Miami Beach FL 33139
Last inspected Jan 7, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAR 24
AUG 24
JAN 25
≈ ERRATIC
4 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the bar tender cutting limes without gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 7, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 1 high priority.
1 High priority3 Intermediate18 Basic
What the inspector wrote — 22 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding); cheese (51F - Cold Holding); chicken (51F - Cold Holding); sout cream (49F - Cold Holding). As per the chef the walk-in cooler was at temperature approximately two hours ago. The chef left the walk-in freezer door open to lower the temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 the following food handlers working; Yurley Rueda, Laporte frantz, Samantha genisca.
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.
Show the remaining 18 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed at the outside bar.
Ceiling tile missing. Observed at the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed next to the hood systems.
Cutting board has cut marks and is no longer cleanable. Observed at the cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the preparation reach in cooler gaskets torn and door handle cracked.
Floor soiled/has accumulation of debris. Observed under the equipment at the outside bar and throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed a missing base board tile at the drink station.
Hole in or other damage to wall. Observed several wall tiles missing.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between a preparation table and a reach in cooler.at the cook line.
Interior of oven has accumulation of black substance/grease/food debris. Observed at the cook line.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dump sink soiled at the inside bar. Observed the walk-in cooler gasket, fan guards and shelves soiled.
Old labels stuck to food containers after cleaning.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed at the ware washing area.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
Jan 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 35 recorded, 6 high priority.
6 High priority8 Intermediate21 Basic
Show 35 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 removing clean dishes without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the bar tender touch his face and continued to cut limes.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the bar tender cutting limes without gloves.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the bar tender cutting limes without gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 6 salmon filets still in the vacuum packages with an internal temperature of 43°F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding); cheese (51F - Cold Holding); chicken (51F - Cold Holding); sout cream (49F - Cold Holding). As per the chef the walk-in cooler was at temperature approximately two hours ago. The chef left the walk-in freezer door open to lower the temperature.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked the manager minimum cold holding temperature.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a the cutting boards at the cook line soiled. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a plastic container in the sink filling with water at the outside bar. Observed ice in the hand washing sink at the drink station.
Manager or person in charge lacking proof of food manager certification. Observed Fabio Direnzi.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 the following food handlers working; Yurley Rueda, Laporte frantz, Samantha genisca.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed at the outside bar.
Ceiling tile missing. Observed at the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed next to the hood systems.
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 6 salmon filets still in the vacuum packages with an internal temperature of 43°F.
Cutting board has cut marks and is no longer cleanable. Observed at the cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the preparation reach in cooler gaskets torn and door handle cracked.
Floor soiled/has accumulation of debris. Observed under the equipment at the outside bar and throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed a missing base board tile at the drink station.
Food stored on floor. Observed a large plastic container with cooking oil on the kitchen floor. The chef put it on a shelf.
Hole in or other damage to wall. Observed several wall tiles missing.
Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed it.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between a preparation table and a reach in cooler.at the cook line.
Interior of oven has accumulation of black substance/grease/food debris. Observed at the cook line.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dump sink soiled at the inside bar. Observed the walk-in cooler gasket, fan guards and shelves soiled.
Old labels stuck to food containers after cleaning.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed at the ware washing area.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate23 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a container cooked rice (47F - Cooling) in the walk-in cooler. As per the chef it was cooked yesterday.
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 the dishwasher machine chlorine at 0.00 ppms. The manager set up the triple sink.
Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dishwasher touch soiled dishes and removed clean dishes without washing his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a container cooked rice (47F - Cooling) in the walk-in cooler. As per the chef it was cooked yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the outside bar. Observed the cutting board soiled by the oven and throughout the kitchen. Observed plastic and metal pans soiled on the clean dish rack.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 via email.
Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin. Observed at the drink station.p and ice machine.
Accumulation of debris in three-compartment sink. Observed a mold like substance in the triple sink. The dishwasher clean it.
Carbon dioxide/helium tanks not adequately secured. Observed at the outside bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed no sanitizer connected at the dish machine and the sanitizer line in the detergent. The chef put the lines in the correct containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an apron on a cutting board b y the oven. The o energy removed it.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the walk-in cooler door doesn't close tightly.
Floor soiled/has accumulation of debris. Observed under the cooking equipment, shelving and throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed in the warehouse washing area.
Food stored on floor. Observed a plastic container with ice cream on the freezer floor. The chef moved it to a shelf.
Hole in or other damage to wall. Observed behind the fryers.
Ice bucket stored not inverted between uses. Observed on top of the soda machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed three knives between a preparation cooler and hand sink. The chef removed the knives.
In-use tongs stored on equipment door handle between uses. Observed a pair of tongs on the oven door at the cook line. The owner removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the oven top soiled, and the hood filters. Observed the walk-in cooler fan guards and shelves soiled.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the front bar.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Food stored on floor. Observed food stored under the shelves in the walk-in freezer.
Ice bucket/shovel stored on floor between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior doors of the reach in coolers throughout the establishment soiled. Observed the walk-in cooler fan guards soiled.
Mar 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 7 high priority.
7 High priority8 Intermediate15 Basic
Show 30 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the cook line.
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 put dirty dishes in the dish machine and removed the clean dishes without washing his hands.
Raw animal food stored over canned/bottled drinks. Observed liquid eggs over half and half creamer in the walk-in cooler.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over lettuce in a glass door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (79F - Cold Holding) at the bar. As per the bar tender he took it out of the reach in cooler approximately one hour ago. The bar tender put in the reach in cooler to cool down.
Toxic substance/chemical improperly stored. Observed a window cleaner over bread on a rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the front bar.
Handwash sink not accessible for employee use at all times. Observed a cutting board blocking the sink.
Manager or person in charge lacking proof of food manager certification.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at the cook line.
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 soap provided at handwash sink. Observed at the cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in the ice machine and soda tower ice chute.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
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 5 packages of sea bass defrosting in the package in the walk-in cooler with an internal temperature of 33°F. The manager had the vacuum bags cut open. And coached the cooks.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a glass on top of a freezer and a coffee cup on top of the dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food stored on floor. Observed food stored under the shelves in the walk-in freezer.
Ice bucket/shovel stored on floor between uses.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between a preparation reach in cooler and a preparation table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two pan with utensils on the cook top in water with a temperature of 77°F.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior doors of the reach in coolers throughout the establishment soiled. Observed the walk-in cooler fan guards soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Observed a can of corn dented in the dry storage area. The manager throw the can away.
Employee dried hands on clothes/apron/soiled towel after washing. Observed at the bar.
Employee washed hands with no soap. Observed at the bar.
Raw animal food stored over or with unwashed produce. Observed raw beef and raw chicken over carrots at the cook line reach in cooler. The chef moved the items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the cutting board soiled. Ob the soda gun nozzles soiled at the bar.
No paper towels or mechanical hand drying device provided at handwash sink. The manager brought towels.
No soap provided at handwash sink. Observed at the bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter by the ice machine dated to ve changed on 05-12-22.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. Observed in the ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed next to the hood system.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed several reach in cooler and the walk-in cooler gasket torn.
Food stored on floor. Observed in the walk-in cooler and freezer. The chef moved the items.
Hole in or other damage to wall. Observed at the ware washing area.
Ice bucket/shovel stored on floor between uses. Observed at the drink station.
In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine.
In-use spoon/ladle stored on equipment door handle between uses. The chef removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Sign provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler and the walk-in cooler gasket soiled. Observed the walk-in cooler fan guards soiled.
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.