PAMPLEMOUSSE ON THE BAY
910 WEST AVE STE D, Miami Beach FL 33139 · (760) 212-3523
Last inspected Apr 15, 2026 · 6 visits since March 2024
MAR 24
DEC 24
JUN 25
AUG 25
APR 26
— STEADY
5 inspections within 12 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. Provided to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Clam/mussel/oyster tags not marked with last date served.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and baked potatoes inside reach in cooler no date marked, as per operator for more than 24 hours prior.
Show the remaining 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Observed at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding). Coached operator on correct procedures.
Clam/mussel/oyster tags not marked with last date served.
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. Provided to operator via email.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line.
No soap provided at handwash sink. Observed at front line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler no date marked, as per operator for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket at front line soiled.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and yellow rice held more than 24 hours not properly date marked at front counter.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout kitchen soiled.
Wet mop not stored in a manner to allow the mop to dry.
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves tuna tartare, beef carpaccio, burgers and oyster not linked to consumer advisory.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed Jessica Pared and Nicholas Dode hired more than 60 days ago with no certificates.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and yellow rice held more than 24 hours not properly date marked at front counter.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed chef preparing food with no hairnet.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout kitchen soiled.
Wet mop not stored in a manner to allow the mop to dry.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The operator removed the splitter.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and yellowtail hamachi on the menu. As per the operator those items are severed raw. The operator put an asterisk next to the items.
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.
Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed the advisory and posted it the dining room.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the soda machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket/shovel stored on floor between uses. The chef put the buckets on the ice machine.
Ice buildup in the walk-in freezer.
Mar 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate2 Basic
Show 8 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. Form provided.
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 front counter.
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.
No soap provided at handwash sink. Observed at the front counter,
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No Heimlich maneuver/choking sign posted. Form provided.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
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.