PRIMA CLASSE
842 1 ST UNIT G, Miami Beach FL 33139 · 305 713 4809
Last inspected May 15, 2026 · 7 visits since February 2024
JUN 24
OCT 24
APR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A 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. Provided operator with cleanup procedures via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack shell eggs and then touched toasted bread with the same gloves on.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook load the dish machine and then put on gloves and prepared an order of food.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The cook set up the triple sink to sanitize.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Observed a spray bottwith a yellow liquid not labeled.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink at warewashing area setup incorrectly with the quaternary sanitizer in the middle compartment.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at storage area.
Apr 30, 2025Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair protection.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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 a waitress bring dirty dishes to the ware washing area and serve food without washing her hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink from an open container and put gloves on with out washing his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); cheese (50F - Cold Holding); in a metal pan on top on the pans in the preparation reach in cooler. As per the cook the ham and cheese was cut and placed in the pan approximately one hour ago. The cook put the pan inside the bottom of the cooler to cool the food down.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Theo can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a bowl and a spoon in the hand sink at the kitchen entrance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee eating in a food preparation or other restricted area. Observed the cook drinking from an open cup next to the preparation reach in cooler.
Raw fruits/vegetables not washed prior to preparation. Observed whole oranges and orange juice. As per the cook the were delivered today and he it the oranges and put them in the juice machine without first washing the fruit.
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time log for a ham and cheese croissant sandwich as per person in charge less than two hours.
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/ Observed four employees working without food manager present.
No probe thermometer provided to measure temperature of food products.
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 Nicole and Karla with no food handlers training and hired over 60 days.
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. Observed two employees not informed on reporting responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prosciutto with the wrong date mark. As per chef 2 days ago. Chef changed label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted on shelf near warewashing area.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee making coffee without hair restraint.
Stored food not covered. Observed provolone cheese and ham not covered while stored at reach-in cooler at front counter.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled with common product name at front counter.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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. Provided operator with cleanup procedures via email.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee handling food while wearing bracelet.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email..
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.