MAREVA 1939
1677 COLLINS AVE, Miami Beach FL 33139 · 305.532.2311
Last inspected Mar 4, 2026 · 6 visits since October 2023
APR 24
SEP 24
MAR 25
SEP 25
MAR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the chef adding garnishes to a plate with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed a dented6 pound an with pumpkin.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then clean dishes without washing her hands.
Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the walk in cooler. The cook moved the vegetables to the top shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing.
Mussel tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed by the dr storage room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusting shelf.
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 10 salmon fillets with an internal temperature of 42°F. still in the vacuum.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets and walk in freezer gaskets soiled. The manager had them cleaned.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the chef adding garnishes to a plate with bare hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Clam/mussel/oyster tags not marked with last date served.
No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment conducts ROP on raw fish. As per cooks product in packaging for more than 48 hours. Observed the establishment conducts Cook chill on cooked duck as per cook the product stays in the packaging for more than 48 hours.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.
Food stored on floor. Observed several packages with different foods on the walk-in freezer floor downstairs.
In-use knife/knives stored in cracks between pieces of equipment. Observed several cushions between the wall and conduit. The manager removed them.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (125F - Hot Holding). As per the cook those were cooked approximately one hour ago. The manager is going to switch to time as a public health control. Form provided.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clam/mussel tags not marked with last date served.
Establishment not maintaining clam/mussel tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ceiling tile missing. Observed by the walk-in cooler down stairs.
Equipment in poor repair. Observed the walk-in cooler gasket torn.
Food stored on floor. Observed plastic containers with different fruit in the walk-in cooler downstairs. The manager put them on a shelf.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the kitchen entrance. Observed the gas pipes above the grill top soiled.
Wet mop not stored in a manner to allow the mop to dry.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher loading dirty dishes and removed the clean dishes with out washing her hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck over raw octopus in the upstairs walk in cooler. Observed raw chicken over raw salmon and clams in the 3rd. Walk in cooler. The chef moved all the poultry to the bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (53F - Cold Holding); milk (52F - Cold Holding) in the upright cooler with the door open at the kitchen entrance. The chef closed the door to collect down the items.
Handwash sink not accessible for employee use at all times. Observed two trash cans blocking the hand washing sink next to the perpetration reach in coolers. The manager moved the trash cans.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips and the dish machine uses chlorine.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.
Cleaned and sanitized equipment or utensils not properly stored. Observed an ice bucket on the floor by the kitchen entrance. The manager moved it to a shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Observed the dish machine down stairs is broken.
In-use wet wiping cloth/towel used under cutting board. Observed at the kitchen entrance down stairs.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate9 Basic
Show 18 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets.
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. Observed the can opener blade soiled.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager set up the triple sink to sanitize.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a water temperature of 115°F. The manager set up the triple sink to sanitize.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic and metal containers not inverted at the ware washing area.
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 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board and a water bottle on top of the dish machine. The manager discarded the bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. O a cell phone on top of a prep table. The manager removed it.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in thewalk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. The manager set up the triple sink to sanitize.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at a water temperature of 79°F. The chef poured out the water and washed the utensils.
Handwash sink used for purposes other than handwashing. Observed a water bottle being filed in the hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " smoked salmon platter" on breakfast menu, not identified with an asterisk or symbol indicating that menu item contains a raw/undercooked food ingredient covered by the consumer advisory.
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 the ware washing area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee machine and ice machine.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed several plastic containers not labeled.
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.