RED THE STEAKHOUSE MIAMI BEACH
801 SOUTH POINTE DR CU1, Miami Beach FL 33139
Last inspected Dec 20, 2024 · 5 visits since February 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled at the preparation area and cook line.
Handwash sink used for purposes other than handwashing. Observed a metal pan in the sink by the ware washing area. The chef removed it.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink at the bar and kitchen both use quaternary sanitizer and the chef only has chlorine test strips.
Spray bottle containing toxic substance not labeled. Observed a spray bottle at the bar labeled bar. The chef put the name of the chemical on the bottle.
Show the remaining 3 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Ice bucket stored not Inverted between uses. The chef inverted the buckets..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several gaskets soiled at the cook line.
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area and cutting boards at cookline and pantry station soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary or chlorine strips available.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink near cookline.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 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 dishmachine with a chlorine concentration of 0 ppm. Chef contacted service provider for service.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area and cutting boards at cookline and pantry station soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary or chlorine strips available.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at pastry area.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink near cookline.
Plumbing system in disrepair. Observed hand washing sink near cookline in disrepair. There a secondary hand washing sink near cookline staff is using.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded.
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Strainer in sink at bar, operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Bay sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At bar, Operator replaced
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
No handwashing sign provided at a hand sink used by food employees. At bar
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.