MAIN POOL BAR
2377 COLLINS AVE, Miami Beach FL 33139 · 305.604.1000
Last inspected Jan 21, 2026 · 8 visits since July 2023
MAR 24
SEP 24
MAR 25
SEP 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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. Form provided via email. The chef printed it.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put on gloves and began to prepare food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it.
Equipment and utensils not properly air-dried - wet nesting.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed a water bottle in the sink. The chef removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler by the ice machine.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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 a
Ice buildup in reach-in freezer. Observed at the bar.
Reach-in cooler shelves with rust that has pitted the surface. Observed next to the ice machine.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 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 dish machine at 0.00 ppms. The chef set up the triple sink to sanitize and called maintenance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed by the dish machine at. The chef removed it.
Ice buildup in reach-in freezer. Observed at the bar.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cover of the preparation reach in cooler soiled. The chef cleaned it.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty water bottle in a reach in cooler by the dish machine. The chef removed it.
Reach-in cooler shelves with rust that has pitted the surface. Observed next to the ice machine.
Wet mop not stored in a manner to allow the mop to dry. The chef flipped the mops.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 4, 2024Inspection 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 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. The manager made a copy of the tag.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The chef printed and posted it.
Opened employee beverage container in a cold holding unit with food to be served to customers. The chef removed the drinks.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 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 at the bar. Advise the manager to use the dish machine in the kitchen area. The maintenance man replaced the sanitizer bucket and the ppm was 50 chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); cheese (53F - Cold Holding) as per the chef the items were placed on line approximately 1 hour ago. The chef had the items placed in ice.
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. Form provided via email. The chef printed it.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the bar entrance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the bar chlorine. The chef got the test strips.
No handwash sink located in vending machine area where employees service bulk food machines.
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.
Ice bucket not inverted at the bar. The manager inverted it.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the bar reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guard in the reach in cooler soiled.
Standing water in bottom of reach-in-cooler. Observed at the kitchen entrance.
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.