KOSHER PROTOCOL LLC
1751 ALTON RD, Miami Beach FL 33139 · 786-343-5328
Last inspected Aug 17, 2026 · 1 visit since August 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (45F - Cold Holding) at the preparation reach in cooler. As per the manager the cheese was put there approximately 1 hour ago. The cook removed the top layers of cheese and put them in the bottom of the cooler to cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
1 visit, newest first
Aug 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw salmon over a cucumber in the walk in cooler. The manager moved the cucumber to a higher shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (45F - Cold Holding) at the preparation reach in cooler. As per the manager the cheese was put there approximately 1 hour ago. The cook removed the top layers of cheese and put them in the bottom of the cooler to cool down.
Handwash sink used for purposes other than handwashing. Observed a metal scrubber in the hand washing sink sink. The cook removed it.
Spray bottle containing toxic substance not labeled. Observed three plastic containers qpwith a pink liquid not labeled.
Show the remaining 5 findings ▾
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. See stop sale. Observed tuna (36F - Cold Holding); in the walk in cooler still in the vacuum. The cook removed the tuna from the bag.
Floor soiled/has accumulation of debris. Observed under the shelf at the cook line.
Food not stored at least 6 inches off of the floor. Observed a shelf at the cook line approximately 2 inches above the floor.
Hole in or other damage to wall. Observed a a hole in the wall at the cook line.
Working containers of food removed from original container not identified by common name.
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.