ROMINA'S RISTORANTE ITALIANO
833 LINCOLN RD, Miami Beach FL 33139 · 305.397.8805
Last inspected Mar 6, 2026 · 8 visits since February 2024
OCT 24
APR 25
OCT 25
JAN 26
MAR 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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 severe bring in a dirty plate and then grabbed a plate of food and took it outside.
Handwash sink used for purposes other than handwashing. Observed a sponge in the hand washing sink at the bar. The manager removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard and gasket soiled.
Jan 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed anchovies (52F - Cold Holding) at the cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed anchovies (52F - Cold Holding) at the cook line.
Equipment in poor repair.
Ice bucket stored on floor between uses. Observed by the ice machine. The manager put them on a shelf.
Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted it.
No handwashing sign provided at a hand sink used by food employees. Observed in storage/ preparation room. The manager put one up during the inspection.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed a plastic cup in the sink next to the triple sink. The cook removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen by the cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed the bartender drink from a class over clean dishes at the bar.
Food stored on floor. Observed a pan of chicken on the walk-in freezer floor and a bag of onions on the walk-in cooler floor. The cook put the items on a shelf.
No container installed for catching grease from hood drip tray. The cook replaced it during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in fan guard and gasket soiled. Observed the hand washing sink upstairs in the dry storage area soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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 7 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from 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 7 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from the kitchen entrance.
Equipment in poor repair. Observed the reach in cooler at the bar gasket is torn.
Exterior door has a gap at the threshold that opens to the outside.
Hood filter missing from automatic fire suppression/exhaust system.
No handwashing sign provided at a hand sink used by food employees. Observed at the bat. The manager put up a new sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled throughout the kitchen.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 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 the dish washer touch dirty dishes and then touched the clean dishes.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella sticks(60F - Cold Holding); at the cook line.As per the cook the mozzarella sticks were put on line approximately one hour ago. The cook split the amount in half and put in another pan to cool down.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a pan with water and tongs in the sink at the bar. The server removed it.
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 a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet.
Equipment in poor repair. Observed the preparation reach in cooler gasket torn at the front counter. Observed the reach in cooler door handles
Ice bucket/shovel stored on floor between uses. Observed at the bar. The manager moved the bucket to a shelf.
In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle in the flour. The chef removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 90°F. The cook turned up the heat on the cook top.
No container installed for catching grease from hood drip tray. Observed at the cook line.
Oct 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clams tags not marked with last date served.
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority8 Intermediate6 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM machine with a chlorine concentration of 0 ppm.
Clams tags not marked with last date served.
Food manager certification expired. 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 Fredy Hernandez with expired on 02.02.2024 food manager certification.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation are ata second floor.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at second floor preparation area blocked by chairs.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed lamb chops, grilled rib eye steak, tuna tartare, beef carpaccio not tied to advisory on menu.
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 4 or more employee with no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand washing sink near ware washing area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Tommie, Connie, Freddie hired for more than 60 days with no training certificates..
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed container of peppers stored on walk-in cooler floor.
Ice scoop handle in contact with ice. Observed at ice machine at kitchen area. Scoop was correctly placed.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk-in cooler, walk-in freezer, reach-in coolers at kitchen, and reach-in freezer at kitchen.
Stored food not covered. Observed raw calamari stored uncovered at walk-in cooler.
Feb 5, 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 11 findings ▾
Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
Observed: Clam tags not marked with last date served. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and beef carpaccio on the menu not identified as raw. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink and throughout the kitchen. Priority: Intermediate
Observed: No soap provided at handwash sink. Observed next to the triple sink. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Observed in a container of flour. Priority: Basic
Observed: Ice bucket stored on floor between uses. Observed at the bar. The bartender moved it. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 115°F. The chef turned up the heat. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Priority: Basic
Observed: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 5 large tanks in the private dining room. Priority: Reporting
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.