NAUTILUS SONESTA MIAMI BEACH
1825 COLLINS AVE, Miami Beach FL 33139 · 6174215400
Last inspected Jul 20, 2026 · 8 visits since August 2023
AUG 24
FEB 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (49F - Cold Holding); turkey (49F - Cold Holding); As per the manager those items were put on line approximately 2 hours ago. The chef poured ice under the pan to cool it down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Handwash sink used for purposes other than handwashing. Observed food debris in the sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 3, 2026Inspection 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.
No container installed for catching grease from hood drip tray.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (49F - Cold Holding); turkey (49F - Cold Holding); As per the manager those items were put on line approximately 2 hours ago. The chef poured ice under the pan to cool it down.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it cleaned.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with a clear liquid not labeled.
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.
Ice scoop handle in contact with ice. The chef inverted it.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. The chef put them behind the bar.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles on the cook line not labeled.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed jurisdiction numbers 133321; 133322 both expired on 05-18-2024.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed the reach in cooler under the coffee machine gasket torn.
Wall soiled with accumulated grease, food debris, and/or dust. Observed under the ware washing equipment.
Feb 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 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 both bar dish machines that use chlorine sanitizer at 0.00 ppms.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook finished a task and then put on gloves without washing her hands.
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 touching dirty dishes and touching the clean dishes with the same gloves on.
Raw animal food stored over or with unwashed produce. Observed beef patties over tomatoes at the cook line. The chef put the beef patties in the bottom drawer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood over cheese at the cook line. The chef put the seafood in the bottom drawer.
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 8 tuna filets still in the vacuum with an internal temperature of 60°F.
Handwash sink used for purposes other than handwashing. Observed a plastic strainer in the hand washing sink at the bar. The manager removed it.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed the dishwasher not reaching 160° F.
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 8 tuna filets still in the vacuum with an internal temperature of 60°F.
Equipment in poor repair. Observed the reach in cooler under the coffee machine gasket torn.
In-use tongs stored on equipment door handle between uses. The cook removed the tong.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 78°F. The chef poured out the water.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler under the coffee machine gasket soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed under the ware washing equipment.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar. The manager removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed by the ovens.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed it.
Food stored on floor. Observed a case of water on the beer cooler floor.
In-use wet wiping cloth/towel used under cutting board. The cook removed it.
Working containers of food removed from original container not identified by common name. Observed a container with flour not labeled. The cook labeled it.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then removed clean plates from the dish machine with no hand washing. The chef coached the dishwasher.
Raw animal food stored over or with unwashed produce. Observed raw fish over vegetables in the walk-in cooler. The chef moved fish to the bottom shelf. Observed steaks over fish at the cook line. The chef moved the steaks to the bottom shelf.
Handwash sink used for purposes other than handwashing. Observed a cook rinsing pan lids in the hand washing sink.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the walk-in. The chef brought towels.
No soap provided at handwash sink. Observed at the bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.
Accumulation of debris on exterior of warewashing machine.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed on top of the dish machine. The chef removed it and coached the dish washer.
Food stored on floor. Observed several water bottles on the floor at the bar. The chef moved the bottles.
Ice bucket/shovel stored on floor between uses. The chef inverted and put the buckets on a shelf.
In-use tongs stored on equipment door handle between uses. Observed on the oven door. The chef removed the tongs.
No handwashing sign provided at a hand sink used by food employees. Observed at the cook line and bar.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the outside bar. The chef put the straws behind the bar.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate14 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in front of the ovens. The manager brought towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in a container of granola. The manager removed it.
Ceiling tile missing. Observed at the kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the preparation kitchen.
Food stored on floor. Observed cases of fruit on the walk-in floor.
Hole in or other damage to wall. Observed several small holes in the wall at the mop sink.
Ice bucket/shovel stored on floor between uses. The manager moved it.
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an upright refrigerator gasket soiled next to the meat slicer. Observed the walk-in cooler fan guards soiled.
Time/temperature control for safety food thawed in an improper manner. Observed two bags of chicken in standing water at the triple sink. The chef turned on the cold water.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing area.
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 large plastic containers with different types of food 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.