MIAMI POOL HOUSE
105 NE 25 ST, Miami FL 33137 · 305-709-3100
Last inspected Apr 2, 2026 · 4 visits since August 2024
AUG 24
APR 25
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melt butter (90F - Hot Holding) by cook line. As per employee less than 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operator unable to verify source of shellstock. See stop sale. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters inside walk on cooler without tag. Operator segregated the oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board stained across cook line. Operator discarded the cutting board.
Handwash sink used for purposes other than handwashing. Observed strainer inside hand sink at bar. Operator removed the strainer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 2 findings ▾
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters inside walk on cooler without tag. Operator segregated.
No handwashing sign provided at a hand sink used by food employees. Observed at back bar.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab open bottle of water with gloves on discarded and keep preparing food. Manager coached employee to discarded soiled gloves and wash hands and put new gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melt butter (90F - Hot Holding) by cook line. As per employee less than 2 hours.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Observed sponges and cloth stored inside hand sink by servers area. Manager removed.
No chlorine 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.
Oyster tags not marked with last date served.
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. Provided to operator printed and posted.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean bottles stored on floor by glass washing room storage.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards at storage by kitchen. Observed long white cutting board no longer cleanable across fryers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water stored on prep table. Employee removed.
Equipment in poor repair. Observed reach in cooler in disrepair under microwave.
Food stored on floor. Observed salt bags stored on floor by storage near servers area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at stove at 100°F. Employee turn stove on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets by cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. By prep area.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing in patio area across from dumpster.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at fury storage area. Manager removed to 3 compartment sink to be washed.
Covered waste receptacle not provided in women's bathroom. Observed missing waste receptacle at guest bathrooms.
Cutting board has cut marks and is no longer cleanable. Observed cut grooves on green cutting board at dry storage area, manager discarded during inspection.
Food stored on floor. Observed bottles of water on the floor inside walk in cooler. Manager removed and stored properly.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top preparation table next to ice bin at front counter area. Employee removed and stored properly.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed handwashing sign at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris at kitchen area. Manager cleaned during inspection.
Aug 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chlorine color/concentration comparison chart available for chemical test kit used to check sanitizer.
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.