SANTA MARIA BISTRO
1643 BRICKELL AVE, Miami FL 33129 · 224-595-5826
Last inspected Aug 11, 2026 · 10 visits since August 2023
DEC 24
APR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 98F. Operator removed.
Observed scoop with the handle in contact with flour next to three compartment sink. Operator corrected.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 114- gauge ) 1st test; Dishwasher (Temperature 119 - gauge) 2nd test. Manufacture data states minimum 120°F required for garage. Employee was able to get to required temperature per manufacturer - 121°F gauge; 3rd test plate surface temp 160°F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the hallway where food prep is conducted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal water bottle stored next to consumer plastic water bottles and tomato sauce bottles on shelves in the hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed for under counter RIC of prep area in the kitchen next to stove.
Silverware/utensils stored upright with the food-contact surface up. Observed spoon with the food contact surface up in an intending holder above prep table. Employee stored spoons properly.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at prep area on hallway to cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member preparing empanadas at 3CS area while wearing a watch.
Food stored in a prohibited area. Observed at three compartment sink area lentil bag store next to cleaning products under prep table. Operator removed lentils bag from prohibited area. Observed plastic bottles of waters stored in electrical room. Operator removed water bottles from electrical room. Coached person in charge on correct procedure.
Food stored on floor. Observed water containers store on floor in the electrical room.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over portioned cake and ice cream at reach-in freezer next to prep table at 3CS area. Coached operator the correct procedure.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs any style on deluxe 24 and classic 18, eggs sunny side up on avocado toast, smoked salmon and eggs, eggs Benedict 18, croissant omelette 12, tuna carpaccio, tuna tartar, and saku rare tuna tataki not identified as containing raw undercooked animal products on menu.
Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of chlorine unlabeled at three compartment sink area. Operator labeled the bottle.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at prep area on hallway to cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tile and ceiling vents on top slicing machine in prep area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting board inside prep kitchen area and at green cutting board next to front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking bottle on prep table at cook line. Employee properly store beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member preparing empanadas at 3CS area while wearing a watch.
Equipment in poor repair. Observed fan guard in disrepair inside kitchen area.
Food stored in a prohibited area. Observed at three compartment sink area lentil bag store next to cleaning products under prep table. Operator removed lentils bag from prohibited area. Observed plastic bottles of waters stored in electrical room. Operator removed water bottles from electrical room. Coached person in charge on correct procedure.
Food stored on floor. Observed water containers store on floor in the electrical room.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket inside kitchen area in reach-in cooler under stove and also in Trauslen and Duckers reach-in coolers at cook,one.
Working containers of food removed from original container not identified by common name. Observed container of white substance with no common name at cook line.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked potatoes inside reach in cooler by cook line. Chef rearranged products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa inside reach in cooler at cook line no date marked, as per chef for approximately 2 days prior.
Food stored on floor. Observed oil container stored on floor at kitchen hallway.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta on reach in cooler at cook line no date marked, as per chef for more than 24 hours prior.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at handwashing sink at cook line. Owner turned back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
Food stored on floor. Observed produce case at front counter on floor. Observed oil containers at cook line on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Tested at 0ppm.
Nonfood-grade containers used for food storage - direct contact with food. Empanadas stored in plastic thank you bags.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer tested at 500+ppm. Diluted to 300 during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach in prep area not labeled. Labeled at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. In prep area freezer. Employee removed at time of inspection.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Buildup of food debris/soil residue on equipment door handles.
Equipment in poor repair. Observed reach in cooler gasket in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan soiled.
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.