LIMONCELLO
1334 WASHINGTON AVE, Miami Beach FL 33139 · 305-446-0123
Last inspected May 12, 2026 · 9 visits since September 2023
MAY 24
AUG 24
FEB 25
JUL 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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. Provided to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed water bottles and boxes with vegetables not stored at least 6 inches of the floor at entrance of kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority10 Intermediate7 Basic
Show 17 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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. Provided to operator via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 HWS by cookline.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at HWS by cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed water bottles and boxes with vegetables not stored at least 6 inches of the floor at entrance of kitchen.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS by cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork by dishwasher thawing at room temperature, coached operator on correct procedures.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate10 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided to operator via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment offers fresh clams and not maintaining the tag for at least 90 days.
Handwash sink used for purposes other than handwashing. Observed coffee cups stored inside hws at bar area. Observed pot inside hws at kitchen, operator removed.
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 kitchen, operator replaced.
No soap provided at handwash sink. Observed at kitchen, operator replaced.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers fresh clams, mussels and steak with no consumer advisory. Operator printed and posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked lasagna and cooked pasta held for more than 24 hours with no date marked at reach in cooler across from cook line.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. Observed standing water on floor at cook line.
Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
Food not stored at least 6 inches off of the floor. Observed water bottles and boxes with vegetables not stared at least 6 inches of the floor at entrance of kitchen. Observed oil container stored on floor at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between 3 compartment sink and wall.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at each of the handsink in restaurant.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed reach in cooler door not working.
Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
Aug 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at each of the handsink in restaurant.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed reach in cooler door not working.
Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority6 Intermediate14 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef (89F - Cold Holding); chicken (58F - Cold Holding); brazino (59F - Cold Holding); meatballs (52F - Cold Holding); shrimp (51F - Cold Holding) at reach in cooler locate across cook line. As per chef stored in reach in cooler since previous day. Ambient Temperature inside reach in cooler is 84F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (89F - Cold Holding); chicken (58F - Cold Holding); brazino (59F - Cold Holding); meatballs (52F - Cold Holding); shrimp (51F - Cold Holding) at reach in cooler locate across cook line. As per chef stored in reach in cooler since previous day. Ambient Temperature inside reach in cooler is 84F.
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 no paper towels at each of the handsink in restaurant.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs held for more than 24 hours with no date marked at reach in cooler across from cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling vents soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted above reach in cooler near handsink.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed reach in cooler door not working.
Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
Food not stored at least 6 inches off of the floor. Observed water bottles and boxes with vegetables not stared at least 6 inches of the floor at entrance of kitchen.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the restaurant.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate7 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and can opener near pizza oven soiled.
Handwash sink not accessible for employee use at all times. Observed at hand washing sink at pizza preparation area and hand washing sink next to cookline. Informed manager that these hand washing sinks can not be blocked.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand washing sink next to cookline.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at kitchen.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided manager with consumer advisory and posted it at dining area near bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at all vents soiled throughout kitchen
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach-in cooler gaskets in front of cooking range and reach-in freezer by kitchen entrance in disrepair. Observed reach-in cooler at pizza preparation area in disrepair with a temperature of 61F, informed manager, no TCS food items were inside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach-in coolers gaskets soiled at kitchen and pizza preparation area and reach-in doors at kitchen soiled.
Stored food not covered. Observed calamari and octopus not covered at reach-in cooler at cookline.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation sink near dishmachine and wall behind three compartment sink soiled.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink at cook-line.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate7 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime at kitchen area. Observed slicer soiled with food debris at pizza oven area and cutting board soiled across from pizza oven.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with boxes of tomato sauce. Informed chef that the sink can't be blocked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents soiled throughout kitchen.
Equipment in poor repair. Observed reach-in cooler door in disrepair at kitchen near fryers and gaskets in disrepair at upright reach-in cooler at kitchen.
Floor soiled/has accumulation of debris. Observed floor soiled under cooking equipment throughout kitchen area.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reached-in coolers gaskets soiled throughout kitchen. Observed two door upright reach-in cooler gaskets, doors, and inside soiled at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation sink near dishmachine and wall behind three compartment sink soiled.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink at cook-line.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority10 Intermediate10 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meatballs (52F - Cooling) at reach-in cooler at preparation area. As per chef, cooked last night.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed meatballs (52F - Cooling) at reach-in cooler at preparation area. As per chef, cooked last night.
Clam/mussel/oyster tags not marked with last date served.
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. Provided operator with vomit and diarrheal cleanup procedures via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime at kitchen area. Observed slicer soiled with food debris at pizza oven area and cutting board soiled across from pizza oven.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with boxes of tomato sauce. Informed chef that the sink can't be blocked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and hand washing sink at bar. Employee brought towels to hand washing sink at bar area.
No probe thermometer provided to measure temperature of food products.
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. Provided operator with employee reporting responsibilities agreement via email.
No soap provided at handwash sink at bar area. Employee brought soap to sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents soiled throughout kitchen.
Current Hotel and Restaurant license not displayed. Observed license posted expired October 1, 2022.
Equipment in poor repair. Observed reach-in cooler door in disrepair at kitchen near fryers and gaskets in disrepair at upright reach-in cooler at kitchen.
Floor soiled/has accumulation of debris. Observed floor soiled under cooking equipment throughout kitchen area.
Food stored on floor. Observed plastic water bottles stored under hand washing sink at kitchen and frying oil box stored on floor by fryers.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reached-in coolers gaskets soiled throughout kitchen. Observed two door upright reach-in cooler gaskets, doors, and inside soiled at kitchen area.
Time/temperature control for safety food thawed in an improper manner. Observed ground beef and raw bacon thawing at room temperature. Coached chef in correct procedure. Chef placed items in refrigerated for proper thawing.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation sink near dishmachine and wall behind three compartment sink soiled.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink at cook-line.
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.