SAPORE DI MARE ITALIAN SEAFOOD
3111 GRAND AVE, Miami FL 33133 · 305.476.8292
Last inspected Dec 1, 2025 · 9 visits since November 2023
MAY 24
JUL 24
FEB 25
AUG 25
DEC 25
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for clam tags.
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
Handwash sink not accessible for employee use at all times. Observed for rear kitchen hand sink blocked by storage rack and cooler.
Handwash sink used for purposes other than handwashing. Observed at front counter hand sink used as dump sink with drink ice dumped inside.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped cooked pasta in reach in cooler, as per operator from at least 1 day ago not date marked.
Ice scoop handle in contact with ice. Observed at ice bucket.
In-use wet wiping cloth/towel used under cutting board. Observed at prep line.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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 Bar Dishwasher (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rear reach in cooler unit risotto (48F- Cold Holding); diced tomatoes (48F - Cold Holding) cooked ground beef (52F - Cold Holding); raw shrimp (47F - Cold Holding); raw calamari (50F - Cold Holding); octopus (52F - Cold Holding). As per operator items were stocked at cooler less than 3 hours ago from secondary cooler. Operator began to place items onto ice and move from cooler to rapid cool.
Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided paper towels.
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. Observed for 2 new employees 2 days hired. Employee printed and reviewed firm with new hires.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front prep cooler top shelf. Operator removed and stored on alternate lower covered shelf.
Ice scoop handle in contact with ice. Observed at ice bucket. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at flip top prep table.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 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 Dishwasher (Chlorine 0ppm). Operator primed dish machine new Dishwasher (Chlorine 1000ppm).
Raw animal food stored in same container as ready-to-eat food. Observed raw shelled stored over block of Parmesan cheese. Operator removed.
Handwash sink not accessible for employee use at all times. Observed at cook line hand sink black by storage cart.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided.
In-use wet wiping cloth/towel used under cutting board. Observed at prep line. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line.
Single-service articles not stored inverted or protected from contamination. Observed at lobby register section, aluminum to go trays not inverted.
Working containers of food removed from original container not identified by common name. Observed for squeeze bottle at cook line.
Jul 22, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooler clams (51F - Cold Holding); as per operator for less than 2 hours. Operator placed clams onto ice to cool.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer, interior bottom shelf soiled.
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler scallops(46F - Cold Holding). As per manager was placed about 2 hours ago. Manager placed ice over top to cool.
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for employee Antonio M., who was hired more than 60 days ago.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board. Observed at prep table. Manager removed cloth.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed for the clams
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available at the time of the inspection.
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.
In-use tongs stored on oven door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for oven at the cookline.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for the prep unit
Reach-in freezer interior/shelves have accumulation of soil residues. Observed for the standing unit.
Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers located opposite cookline.
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.