RESTAURANT AT CROYDON / THE TAVERN
3720 COLLINS AVE, Miami Beach FL 33140 · 305-9381145
Last inspected Apr 2, 2026 · 9 visits since October 2023
MAR 24
JUL 24
DEC 24
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken tenders (56F - Cold Holding) in reach in cooler under the stove. A stop sale was issued. Operator discarded the food immediately.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018051389 | Sep 27, 2018 | Mar 28, 2019 | $400 |
Inspection history
9 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor tiles missing and/or in disrepair.
Mar 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine is not sanitizing dishes because sanitizer bucket is empty.
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 employee moving the trash container, then touching clean plates without washing his hands. Employee was coached. Employee washed his hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and plates inside the dishwasher machine without being sanitized, sanitixer bucket is empty.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by racks and CO2 tanks at the coffee station service area. Employee moved it immediately.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed boiled eggs inside reach in cooler from yesterday 3/16 around 7 am without date marking.
Accumulation of debris on exterior of warewashing machine. Observed on the top side.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in service area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Floor area(s) covered with standing water. Observed at the entrance of the kitchen
Floor soiled/has accumulation of debris. Observed excessive accumulation of debris on the kitchen floor.
Floor tiles missing and/or in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice spoon inside standing water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation inside the oven.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in coolers at the server coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink completely soiled at the coffee station. Also hood filters with accumulation of grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old residues inside reach in cooler at the service station.
Standing water in bottom of reach-in-cooler. Observed on Reach in cooler in front of the cook line.
Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing at room temperature. Employee placed them inside the walk in cooler.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed missing hand sink at the service station, sink located at the area has been used as drop sink most of the time. Additional hand sink is required.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Employees moved them to the sanitizer.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate22 Basic
Show 31 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed standing water for rice scoop at 81°F. Chef replaced.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk in cooler. Observed raw bacon stored under raw shelled eggs inside the walk in cooler. Operator took bacon out.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken tenders (56F - Cold Holding) in reach in cooler under the stove. A stop sale was issued. Operator discarded the food immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tenders (56F - Cold Holding) in reach in cooler under the stove. A stop sale was issued. Chicken tenders have been in the cooler since yesterday, as per employee. Also observed empanadas at 61 F, but as per employee for less than 4 hrs. Chicken tenders were discarded and empanadas were transferred to the reach in freezer.
Toxic substance/chemical improperly stored. Observed spray bottle with chemical stored next to food in dry storage shelf. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by racks glasses at the coffee station. Employee moved the racks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in the hand wash sink at the front bar. Employee refilled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Carlos, Edrice, Velna, Darlene, Sony, Noel with expired certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed green and black mold like substance inside ice machine in kitchen.
Accumulation of debris inside warewashing machine. Observed soiled with black like substance inside dishwasher at the coffee station.
Accumulation of debris on exterior of warewashing machine. Observed soiled the top of the dishwasher in ware wash area.
Bowl or other container with no handle used to dispense food. Observed no handle bowl being used to scoop sugar.
Carbon dioxide/helium tanks not adequately secured. Observed three CO2 tanks not secured at the coffee station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and tiles soiled all around kitchen area.
Cold holding equipment not maintained in good repair. Observed door not closing properly for reach in cooler across of stove.
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 15 packets of mahi being thawed inside bags. Explained to operator proper method. Chef took out bags to continue to thaw.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened water bottle and ice tea on prep counter. Chef discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed person cell phone on prep table in kitchen. Operator removed.
Floor tiles missing and/or in disrepair. Observed through kitchen and dry storage area.
Food not stored at least 6 inches off of the floor. Observed raw bacon stored not 6 inches off the floor of walk in cooler.
Food stored on floor. Observed a 5 gallon container of oil stored on the floor near fryer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on the top of the ice machine in kitchen. That surface has not been sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled the side of reach in cooler near prep table, the door gaskets of reach in near hand wash sink and the hood filters above the stove. Employee started cleaning the door gaskets.
Soda gun dispenser not cleaned at least once every 24 hours. Observed soda gun soiled at the bar. Bartender cleaned and sanitized.
Standing water in floor drain/floor drain draining very slowly. Observed drain under the oven filled with food and with water standing and slow draining. Employee cleaned drained.
Stored food not covered. Observed containers of cut lemons, limes, pineapples not covered and exposed on the front bar counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the soiled wall behind the handwash sink at the coffee station.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored improperly to allow drying in dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep tables in the kitchen area.
Working containers of food removed from original container not identified by common name. Observed no label on flour container.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon on top of RTE sauces in walk in cooler. Operator placed them in the correct positions.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test strips instead of Quaternary test strips.
No probe thermometer provided to measure temperature of food products. Missing thermometer to check food temperature.
Cardboard used to line food-contact shelves. Observed cardboard in reach in freezer near cook line. Operator removed cardboard.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that are not smooth and nonabsorbent all over the kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed excessive cuts on the cutting board at the bar area.
Equipment gaskets in poor repair. Observed in reach in cooler next to the freezer, gaskets in disrepair.
Floor tiles missing and/or in disrepair. Observed missing and cracked tiles in bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer near cook line.
Missing drain plug at dumpster.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler in front of cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer concentration at 25ppm. Employee adjusted the concentration to 100PPM.
Jul 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce at 107 F for approximately 2 1/2 hrs left. Person in charge decided to use time control, marked the food and completed the TPHC procedure.
Handwash sink missing in warewashing or food preparation area. Observed missing hand sink at the service station, sink located at the area has been used as drop sink most of the time. Additional hand sink is required.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed high temp bar dishwasher at 198 F
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 certified manager present.
Floor tiles missing and/or in disrepair. Bar floor with cracked tiles.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Employees moved them to the sanitizer.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face, then continued working with food.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature of 57 F by the cooler lines in the kitchen. All the eggs were placed in ice bath.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee bottles of water on the top of vegetables in the salad reach in cooler. Bottles were removed and vegetables were discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon at 57 F left at ambient temperature for approximately 2 hrs as employee. Observed chorizo at 66 F ( for approximately 2 1/2 hrs ) stored in the cooler, but above other vegetables instead of being directly in the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce at 107 F for approximately 2 1/2 hrs left. Person in charge decided to use time control, marked the food and completed the TPHC procedure.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence that employee doesn't know where the chlorine sanitizer kit is located.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener. Employee washed it.
Handwash sink missing in warewashing or food preparation area. Observed missing hand sink at the service station, sink located at the area has been used as drop sink most of the time. Additional hand sink is required.
Handwash sink used for purposes other than handwashing. Observed dirty utensils inside the hand sink at the server station ( front of the house ). Employee moved all the items.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed high temp bar dishwasher at 198 F
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 certified manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink located at the server service station. Employee restocked the station.
Bowl or other container with no handle used to dispense food. Observed ceramic plates with no handles to scoop sugar, flour and cut melons. Employees were coached about it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables. Employee moved them.
Floor tiles missing and/or in disrepair. Bar floor with cracked tiles.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on the top of the ice machine ( surface has not been cleaned). Employee washed the ice scoop and stored it on a tray.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters. Employees moved them to the sanitizer.
Wiping cloth sanitizing solution stored on the floor. Employee moved it.
Working containers of food removed from original container not identified by common name. Missing labels to identify products with the common name ( sugar and flour ). Employee labeled them.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee came from outside and put gloves on to handle food without handwashing. Employee was explained about the right process, so he washed his hands.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs above onions inside walk in cooler. Employee inverted them.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient temperature of 58;F on the counter line. As per cook, he left the eggs outside since an hr. Employee placed ice bath underneath.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee washed, rinsed and sanitized the can opener.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the dirty napkins storage bag. Employee moved it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kits at the Warewashing area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employee training expired : Lineda Toussaint ( exp 5/27/23) and Natalia De Leon ( exp 2/18/24)
Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on the top of the dishwasher machine.
Bowl or other container with no handle used to dispense food. Observed small ceramic container with no handle used to serve the quinoa.
Floor tiles missing and/or in disrepair. Observed front bar floor in disrepair ( cracked tiles ).
Food stored on floor. Observed cooking oil containers stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
Standing water in bottom of reach-in-cooler. Observed excessive accumulation of water at the bottom of the reach in cooler located next to the reach in freezer at the line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth in use, left on the prep table.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cantaloupe (48 F - Cold Holding); cut honeydew (49 F - Cold Holding) left on the prep table at room temperature. Employee placed the food inside ice bath. After 30 minutes, cut cantaloupe (41 F - Cold Holding); cut honeydew (42 F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder with accumulation of mold like substance st the front bar. Employee washed it immediately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage container on the prep table in the kitchen. Employee discarded the cup.
Employee eating in a food preparation or other restricted area. Observed employee eating inside the kitchen. Employee discarded the food.
Food stored on floor. Plastic cooking oil containers on the kitchen floor. Employees moved all of them.
In-use tongs stored on equipment door handle between uses. Employee moved all of them from the oven handle.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor. Observed at the bar area. Employee moved 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.