RUM ROOM AT CARL FISHER CLUBHOUSE
2100 WASHINGTON AVENUE, Miami Beach FL 33139 · 786.382.5205
Last inspected Jan 15, 2026 · 8 visits since October 2023
APR 24
SEP 24
FEB 25
JUL 25
JAN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Spray hose at dish sink lower than flood rim of sink.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Spray hose at dish sink lower than flood rim of sink.
Jul 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
Spray hose at dish sink lower than flood rim of sink.
Exterior door has a gap at the threshold that opens to the outside.
Jul 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside and put gloves on without washing her hands. The chef stopped her and made her remove the gloves and wash her hands.
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.
Spray hose at dish sink lower than flood rim of sink.
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 one tuna filet with an internal temperature of 31°F. in the vacuum defrosting in the reach in cooler by the hot water heater. The chef removed it from the vacuum.
Exterior door has a gap at the threshold that opens to the outside.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef discarded the can opener.
Handwash sink used for purposes other than handwashing. Observed several items in the sink at the bar. The chef removed all the items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The chef brought test strips.
No paper towels or mechanical hand drying device provided at handwash sink. The chef brought towels.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Equipment in poor repair. Observed the reach in cooler gaskets torn by the back door.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Florida Snapper Ceviche on the menu not identified as raw. The manager put an asterisk on the menus.
No paper towels or mechanical hand drying device provided at handwash sink. The manager brought paper towels.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the cook line. The manager discarded the bottles.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed one shell eg over sauces in the walk-in cooler. The chef removed the eggs.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs on the bottom shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager cleaned the ice machine.
Wet mop not stored in a manner to allow the mop to dry. The chef hung up the mop.
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.