PUERTO SAGUA REST
700 COLLINS AVE, Miami Beach FL 33139
Last inspected Jul 7, 2026 · 11 visits since January 2024
JUN 24
DEC 24
MAR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025.
★ 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--2024051771 | Jun 24, 2024 | Oct 3, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs at reach in cooler at cook line stored over cut ham, employee removed eggs from reach in cooler.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter where food is prepared not smooth and easily cleaned.
Covered waste receptacle not provided in women's bathroom. Observed at women's bathroom trash can without a lid.
Show the remaining 8 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed large white cutting board next to can opener at kitchen area with deep mark and not easily cleaned.
Employee with no hair restraint while engaging in food preparation. Observed employee at kitchen area engaging in food preparation not wearing a hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting at warewashing area shelf.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at screen door and dry storage and at ware washing area.
Food stored on floor. Observed raw meat a case of maduros stored on the floor at walk in freezer.
Stored food not covered. Observed raw meat and cooked pork leg not covered at walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in walk in cooler.
Working containers of food removed from original container not identified by common name. Observed a container of sugar at front counter not labeled properly.
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over steaks in the upright reach in cooler. The cook moved the beef patties to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager had it cleaned.
No soap provided at handwash sink. Observed at the counter hand sink. The manager brought soap.
Squeeze bottle containing toxic substance not labeled. Observed several at hand sinks. The manager had them labeled soap.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the front counter area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Observed several cracked tiles in the ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs at reach in cooler at cook line stored over cut ham, employee removed eggs from reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at cook line at room temperature greater than 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed POOLED EGGS (60F - Cold Holding) at reach in cooler at cook line. Instructed employee on proper way to maintain pooled eggs cooled.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed table slicer on prep table st prep area soiled with food debris. Observed metal pot at cook line heavily soiled with grease debris.
Handwash sink used for purposes other than handwashing. Observed whisk, spatula and metal spoon in handwashing sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cook line.
No soap provided at handwash sink. Observed no soap at handwashing sink at cook line.
Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter where food is prepared not smooth and easily cleaned.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal colanders on shelf over prep table not inverted.
Covered waste receptacle not provided in women's bathroom. Observed at women's bathroom trash can without a lid.
Cutting board has cut marks and is no longer cleanable. Observed large white cutting board next to can opener at kitchen area with deep mark and not easily cleaned.
Employee with no hair restraint while engaging in food preparation. Observed employee at kitchen area engaging in food preparation not wearing a hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting at warewashing area shelf.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at screen door and dry storage and at ware washing area.
Food stored on floor. Observed raw meat a case of maduros stored on the floor at walk in freezer.
Stored food not covered. Observed raw meat and cooked pork leg not covered at walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in walk in cooler.
Working containers of food removed from original container not identified by common name. Observed a container of sugar at front counter not labeled properly.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the four door prep cooler at cook line observed raw egg stored over backed potatoes.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located in the kitchen.
No soap provided at handwash sink. Observed at hand wash sink located in the kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hws located at cook line hot water shut off. Operator opened hot water line on site.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled, microwave located at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed at four door reach in cooler at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed hand wash sink pipe leaking water.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority8 Intermediate10 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the four door prep cooler at cook line observed raw egg stored over backed potatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed an ice scoop stored in the hand wash sink located at front counter.
Manager or person in charge lacking proof of food manager certification. No proof of manager proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located in the kitchen.
No soap provided at handwash sink. Observed at hand wash sink located in the kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hws located at cook line hot water shut off. Operator opened hot water line on site.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled, microwave located at prep area.
Floor area(s) covered with standing water. Observed at cook line.
Ice scoop handle in contact with ice. Observed in ice bin located at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at cook line soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed at four door reach in cooler at cook line.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed hand wash sink pipe leaking water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cutting board by the steam table.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at the cook line.
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 dishwasher touch dirty dishes and then remove clean dishes without washing his hands.
Raw animal food stored over or with unwashed produce. Observed raw chicken and raw shrimp over carrots and squash in the walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Equipment in poor repair. Observed the walk-in freezer gasket torn.
Food stored on floor. Observed several cases of different foods on the floor under the shelves in the walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in freezer gasket soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name.
Jun 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician.
Jun 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician.
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician.
Jun 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched toasted bread in wait station. Manager instructed employee to use tongs to handle toasted bread.
Raw animal food stored over or with unwashed produce. Raw hamburger stored over squash and raw fish stored over plantains in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets next to water heater.
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 written procedure available. Inspector provided operator with written procedure.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags aren't being saved after clams are used.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers and prep tables.
Handwash sink used for purposes other than handwashing. Employees dumped ice in wait station hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
No paper towels or mechanical hand drying device provided at handwash sink. No soap and hand towels at cook line hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and pork stored in walk-in cooler. Manager stated items cooked on 6/16.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink, hot water handle not working.
Employee personal food not properly identified and segregated from food to be served to the public. Employee can of coke stored next to container of creamer in reach-in cooler at end of cook line.
Food stored on floor. Chicken stored on floor in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on prep reach-in cooler stored in standing water, 83F.
Light shield damaged/in disrepair. Lite fixtures along cook line.
Open dumpster lid. Dumpster and grease receptacle at back of restaurant.
Plumbing system in disrepair. Pipe beneath cook line hand washing sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. The owner paid for the license during the inspection.
Raw animal food stored over or with unwashed produce. Observed raw beef over carrots in the walk-in cooler. The owner moved the beef to the correct shelf.
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.
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.
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.
Buildup of food debris/soil residue on equipment door handles. Observed on the preparation reach in cooler at the kitchen entrance
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 several packs of fish thawing in the walk-in cooler. The internal temperature was 32°F. The owner cut the corners of the vacuum sealed bags.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop to portion rice in a a water temperature of 100°F.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted. Form provided.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.