OPERA HOUSE
1750 N BAYSHORE DR STE 102, Miami FL 33132 · 3052827841
Last inspected Jun 23, 2026 · 12 visits since August 2023
AUG 24
JAN 25
AUG 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023061818 | Sep 6, 2023 | Jan 16, 2024 | $200 |
Inspection history
12 visits, newest first
Jun 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling tile missing. Kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Wet mop not stored in a manner to allow the mop to dry.
Jan 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink in bar area. Operator removed during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Arnold, Max, Danilo, Agustin, Silvia.
Ceiling tile missing. Kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 72°f inside metal container located cook line area. Operator removed the water solution.
No handwashing sign provided at a hand sink used by food employees. Kitchen.
Standing water in bottom of reach-in-cooler. Located next to ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Water leaking from pipe and/or faucet/handle. Bar area.
Wet mop not stored in a manner to allow the mop to dry.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate3 Basic
Show 6 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. Chlorine 00 ppm.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. Kitchen.
Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 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. Chlorine 00 ppm.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw calamari. Operator reorganized products.
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.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. Kitchen.
Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
No handwashing sign provided at a hand sink used by food employees. Bar and kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures.
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. Coached employee on proper hand washing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw salmon a raw shrimp stored over raw beef inside reach in cooler. Operator stored properly.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board located at cook line area.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Spray bottle containing toxic substance not labeled. Glass cleaner located at bar area.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. Kitchen.
Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar area observed utensils stored in standing water at 81°f. Operator discarded the water during inspection.
No handwashing sign provided at a hand sink used by food employees. Near three compartments sink.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler door in disrepair located cook line area.
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Kitchen.
No handwashing sign provided at a hand sink used by food employees. Kitchen.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Located near dishwasher machine.
Ice scoop handle in contact with ice. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Kitchen next to three compartments sink.
Wet mop not stored in a manner to allow the mop to dry.
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
Show 20 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. Chlorine 00 ppm
Stop Sale issued due to adulteration of food product. 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 mahi mahi.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooked line 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 mahi mahi.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Located near dishwasher machine.
Ice scoop handle in contact with ice. Operator stored properly.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Reach cooler located cooked line area.
No handwashing sign provided at a hand sink used by food employees. Kitchen next to three compartments sink.
Wall soiled with accumulated grease, food debris, and/or dust. Located near ice machine and dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Near ice machine.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees.
Wall soiled with accumulated grease, food debris, and/or dust. Near ice machine.
Sep 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority5 Intermediate11 Basic
Show 17 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. Chlorine 00 ppm.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David Nelson, Jean Darius, Daniel Veloza,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Reach in cooler located at cook line area.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic containers with cook oil stored on floor near cook line area.
No handwashing sign provided at a hand sink used by food employees. Women bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Located at cook line area.
Wet mop not stored in a manner to allow the mop to dry.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority6 Intermediate14 Basic
Show 21 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. Chlorine 00 ppm.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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.
No soap provided at handwash sink. Bar area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David Nelson, Jean Darius, Daniel Veloza,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on top of a prep table located at cook line area. Operator removed during inspection
Equipment in poor repair. Reach in cooler located at cook line area.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic containers with cook oil stored on floor near cook line area.
Food-contact surface not smooth and easily cleanable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice machine bar area. Operator stored properly during inspection.
No handwashing sign provided at a hand sink used by food employees. Women bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Located at cook line area.
Wet mop not stored in a manner to allow the mop to dry.
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.