PRESTONS MAIN KITCHEN
1601 COLLINS AVE, Miami Beach FL 33139 · 6041601
Last inspected Aug 11, 2026 · 8 visits since August 2023
JUL 24
FEB 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 sea bass filets in 5 sealed vacuum bags with an internal temperature of 41°F.. As per the chef they do it on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (51F - Cold Holding); cheese (51F - Cold Holding); ham (51F - Cold Holding), milk (50F - Cold Holding); chocolate milk (50F - Cold Holding). As per the cook those items were put on approximately 3 hours ago. The chef moved the items to other refrigerators and iced down so items.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked chicken in a vacuumed sealed bag with no date or time. As per the chef it was prepared yesterday and he labeled the date and time.
Handwash sink used for purposes other than handwashing. Observed a cup in the hand washing sink by the upright cooler with the milk. A cook removed it.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 sea bass filets in 5 sealed vacuum bags with an internal temperature of 41°F.. As per the chef they do it on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef Patti over cheese in the banquet walk in cooler. The chef moved the beef.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 sea bass filets in 5 sealed vacuum bags with an internal temperature of 41°F.. As per the chef they do it on site.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. The chef brought the tag for the mussels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink with a lid and straw on top of a cutting board. The cook discarded it.
Food stored on floor. Observed several cases of proteins on the walk in freezer floor.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it.
Jul 22, 2025Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun holder soiled.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked potatoes with a date on the bag but no time. The chef discarded it.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles sagging throughout the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed debris in the light shield by the office.
Hole in or other damage to wall. Observed several small holes in the wall by the ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled. Observed the shelving soiled in the dairy walk-in cooler.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed the establishment searing chicken to a temperature of 125° F. and then began the cooling process with no written procedures. Form provided via email.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the pastry freezer.
In-use tongs stored on equipment door handle between uses. Observed at the front counter area. The chef removed the tong.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scpop in a water temperature of 72° F. The chef poured out the water.
No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance. The manager had the signs installed during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelving soiled in the dairy walk-in cooler. Observed the reach in freezer gasket soiled at the cook line. The chef had the items cleaned during the inspection.
Time/temperature control for safety food thawed in an improper manner. Observed poultry in standing water in a large metal container. The chef opened the drain and turned on the water.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 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. Observed the bar dish machine at 0.00 ppms. The manager primed the machine and ran it again and the chlorine sanitizer was at 100ppms.
Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoop.
In-use tongs stored on equipment door handle between uses. The chef removed it.
In-use wet wiping cloth/towel used under cutting board. The chef removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the outside bar.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar the chef put the straws behind the bar.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 110°F. The chef poured out the water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line and ware wash area.
Equipment in poor repair. Observed the walk-in cooler gasket torn by the office.
Food stored on floor. Observed a metal tray with bags of shrimp on the walk-in freezer floor. The chef removed it.
In-use tongs stored on equipment door handle between uses. Observed at the cook line entrance. The chef removed it.
In-use wet wiping cloth/towel used under cutting board. Observed in the meat prep room. The chef removed it.
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.