SEA GRILL
3913 N.E 163 STREET, #3913, North Miami Beach FL 33160 · 305.945.7555
Last inspected Apr 27, 2026 · 7 visits since September 2023
APR 24
OCT 24
MAR 25
NOV 25
APR 26
— STEADY
5 inspections within 11 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. Discussed and emailed form to operator.
★ 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--2018028650 | May 23, 2018 | Jul 5, 2018 | $400 |
Inspection history
7 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Observed Raw chicken stored over raw shrimp in reach in cooler. Advised manager that all foods must properly separated from each other in holding unit based upon minimum required cooking temperature.
Clean plastic containers and pans not stored inverted or in a protected manner.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container/container lid cracked or broken.
Show the remaining 5 findings ▾
Ice buildup in reach-in freezer.
Observed Water draining onto floor surface from 3 compartment sink.
Observed dessert Stored in walk in freezer not covered.
Observed walk in freezer door in disrepair and unable to close.
Old labels stuck to food containers after cleaning.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clean plastic containers not stored inverted or in a protected manner. Advised manager and he inverted.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Duct tape used to repair prep table. Chef removed.
Floor area(s) covered with standing water. Chef instructed employee to clean.
Food storage container cracked or broken. Manager discarded.
In-use strainer stored on side of trash can. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No tag on/for original container of raw, in-shell clams. Manager added.
Observed no hot water provided at hand washing sink due to nozzle in disrepair. Located in prep area.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container and container lid cracked or broken.
Food stored on floor. Observed various containers of food being stored on floor in walk in cooler.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Chef removed.
Mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Discussed and emailed form to operator for printing.
No tag on/for original container of raw, in-shell oysters. Chef added.
In-use tongs stored on stove door handle between uses. Chef removed.
Observed Hole in and other damage to wall. Located next to back door.
Standing water in bottom of reach-in-cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink in prep area. Chef removed.
Floor area(s) covered with standing water.
In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98F and located on top of kitchen reach in cooler. Chef discarded.
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster being stored on top of cooked octopus. Chef rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw shrimp (52F - Cold Holding); raw chicken (55F - Cold Holding); cooked ribs (53F - Cold Holding) All were located in reach in cooler across from stove. Unable to determine how long food was in reach in cooler. Chef discarded.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Discussed and emailed form to operator.
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 about 5 employees engaging in food preparation without a certified food manager.
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. Discussed and emailed form to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 25 of 28 employees training certificates provided expired as of July 2023.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located kitchen area with ambient temperature of 55°F.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98°F and located on top of kitchen reach in cooler. Chef discarded.
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.