LENNOX MIAMI
1900 COLLINS AVE, Miami Beach FL 33139 · 305-531-6800
Last inspected Aug 4, 2026 · 9 visits since October 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 26 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 beef patties over fish in the drawer reach in cooler at the cook line. The chef put the beef patties in the bottom drawer and fish in the top drawer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 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. Observed a cook complete a task removed gloves and put on new gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (62F - Cold Holding); cream chesse (57F - Cold Holding); as per the chef those items were placed on line approximately 3 hours ago. The chef filled in the air gaps with empty containers to cool down the food.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed beef, spinach and chicken empanadas being held by time at the front counter. As per the food handler they use them for up to 3 days but those were brought out approximately 3 hours ago. As per the chef those are only use for display. The chef spoke to the food handler about the situation.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a potato dicer soiled.
Show the remaining 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed a food handler rinse out a metal pitcher in the hand wash sink.
Jan 20, 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
Show 5 findings ▾
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 at (Chlorine 0.00ppm) at the bar. The manager put a full bottle of saniter and primed the machine and is now at 100 ppms.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.. The manager brought towels.
Hole in or other damage to wall. Observed some kissing tiles by the hand washing sink next to the upright freezer.
No container installed for catching grease from hood drip tray. Observed at the kitchen entrance.
No handwashing sign provided at a hand sink used by food employees. Observed at the coffee shop. The manager put up a sign.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed by the upright freezer.
Hole in or other damage to wall. Observed small wall tiles missing by the kitchen exit door.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
Apr 28, 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 ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit.
Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer.
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over fish in the drawer reach in cooler at the cook line. The chef put the beef patties in the bottom drawer and fish in the top drawer.
Handwash sink used for purposes other than handwashing. Observed at the plastic container in the hand washing sink at the cook line. The manager had it removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the breakfast menu and tuna tartare on the lunch menu and red tuna tatami on the dinner menu not identified as raw. As per the manager those items are not fully cooked.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit.
No soap provided at handwash sink. Observed by the upright freezer.
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 two tuna filets still in the vacuum with an internal temperature of 36°F. The chef cut the corners.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container next to the ice bin. The manager removed the beverage.
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer.
Ice scoop handle in contact with ice.
Wet mop not stored in a manner to allow the mop to dry.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the breakfast menu. Observed shrimp ceviche on the lunch menu and tuna tartare on the dinner menu. As per the chef those items are severed under cooked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ice scoop handle in contact with ice. The chef inverted the ice scoop.
In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed it.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink used for purposes other than handwashing. Observed dirty silverware in the hand washing sink by the back door. The chef removed it.
Manager or person in charge lacking proof of food manager certification. Ask the chef cold and hot holding temperatures and he was unable to answer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment use's quaternary, high temperature and chlorine for sanitizing. The only test kit available is for chlorine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the back door. The chef brought paper towels.
Hole in or other damage to wall. Observed tiles missing on the wall by the hand sink by the back door.
In-use utensil stored in sanitizer between uses.
No container installed for catching grease from hood drip tray.
Oct 12, 2023Inspection 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 3 findings ▾
Current Hotel and Restaurant license not displayed.
Ice bucket/shovel stored on floor between uses. The manager moved the ice bucket.
No current insurance inspector boiler report or boiler certificate available for boiler. Observed boiler jurisdiction number's 095921; 095920 expires on 12/03/2022. Engineering is in the process of fixing violations regarding re-certification of boiler's. For reporting purposes only.
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.