MARGOT BAR & BISTRO
1504 BAY RD STE 106, Miami Beach FL 33139
Last inspected Nov 26, 2024 · 3 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAR 24
NOV 24
— STEADY
3 inspections within 10 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Nov 26, 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
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding); salami (50F - Cold Holding) at the cook line on the top of the preparation reach in cooler. As per the chef they put those items there approximately two hours ago. The chef put the items in the freezer for a quick chill.
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 uses both quaternary and chlorine as sanitizer and only have chlorine test strips.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Hamachi Crudo on the menu. As per the operator this item is served raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 5 findings ▾
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. Advisory provided via email. The operator printed and posted the oyster consumer advisory.
Spray bottle containing toxic substance not labeled. Observed a pink liquid in a spray bottle at the bar. The operator labeled the bottle.
Equipment and utensils not properly air-dried - wet nesting. Observed several plastic containers in the storage area.
Missing drain plug at dumpster.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The operator moved the straws behind the bar.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a dishwasher put on gloves without washing her hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over salmon at the cook line. The cook moved the beef to the bottom shelf.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Observed a plastic container with cooking oil on the floor. The cook put it on a shelf.
In-use tongs stored on equipment door handle between uses. Observed three tongs on the oven door. The cook moved the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a container with a water temperature of 101°F. The cook poured out the water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over tortillas at the cook line. The cook moved the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (60F - Cold Holding); at the front counter. As per the employee the milk was outside for about 20 minutes. The employee put it the refrigerator to cool down.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Observed the reach in cooler gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed a five gallon plastic of cooking oil on the floor. The manager moved the oil.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 79°F. The cook put it on the stove to heat up to 135°F. Or higher.
In-use wet wiping cloth/towel used under cutting board. The cook removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled. Observed the hood filters soiled.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored on the floor. The manager moved the items.
Wet mop not stored in a manner to allow the mop to dry. The manager inverted the mop.
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.