LIDO BAYSIDE GRILL
40 ISLAND AVE, Miami Beach FL 33139 · 13054460123
Last inspected Mar 11, 2026 · 7 visits since February 2024
APR 24
AUG 24
JAN 25
JUL 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (51F - Cold Holding); white rice (49F - Cold Holding) at cook line RIC, as per chef for less than 1 hour prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015023765 | Apr 29, 2015 | Sep 10, 2015 | $200 |
Inspection history
7 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (51F - Cold Holding); white rice (49F - Cold Holding) at cook line RIC, as per chef for less than 1 hour prior.
Handwash sink used for purposes other than handwashing. Observed scoop inside HWS at end of cook line.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Observed some signs missing.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink located on the cook line.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 123F at cook line, chef removed.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink located on the cook line.
May 7, 2025□ 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink at dishwasher area.
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves the following items and are not linked to consumer advisory on menu; octopus scallops ceviche, jumbo shrimp, snow crab legs, burgers, skirt steak platter, filet mignon, New York strip, ribeye and breakfast sandwich (fried eggs).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in freezer by cook line.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink at dishwasher area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at hand sink located on the dishwasher area.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni held more than 24 hours not properly date marked at walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on container above 3 compartment sink.
Food not stored at least 6 inches off of the floor. Observed boxes with seafood not stored at least 6 inches off of the floor at reach in freezer.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No soap provided at handwash sink. Observed No soap at handsink next to preparation table at kitchen.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in coolers throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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 and tested chlorine sanitizer at 0ppm located at dish machine behind bar area, due to empty sanitizer solution. Advised to Manager to replace sanitizer solution bottle.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Middle Reach in Cooler: rice w/ beans (54F - Cold Holding); coleslaw (53F - Cold Holding); diced chorizo (53F - Cold Holding), less than 4 hours. As per, Chef food items placed at cooler unit at 1pm. Due to melted ice under food containers, Chef began to replace ice and submerge food containers for rapid cooling. End Reach in Cooler: raw beef burgers (65F - Cold Holding); beef steaks (64F - Cold Holding), less than 4 hours. Chef removed all food items and placed into walk in freezer for rapid cooling. Observed Reach in Cooler Drawers: breaded chicken (50F - Cold Holding), less than 4 hours. Chef removed and placed into walk in freezer for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed a metal pot stored in handwash sink located at kitchen warewashing area. Employee removed pot stored in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink located at kitchen warewashing area.
Bowl or other container with no handle used to dispense food. Observed a plastic disposable cup stored in ice bin, used to scoop ice, located at kitchen area. Chef removed cup from ice bin.
Floor area(s) covered with standing water. Observed standing water under kitchen floor mats.
In-use tongs stored on equipment/oven door handle between uses located at kitchen area. Chef removed tongs from oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 70F located near coffee maker. Observed utensils stored in standing water at 95F located on flat top grill at kitchen cookline.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to plastic food containers after cleaning, located on top shelves, in front of dish machine at kitchen area.
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.