SOCIAL CLUB
1717 COLLINS AVE, Miami Beach FL 33139 · 5327715
Last inspected Jul 31, 2026 · 10 visits since July 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a waiter pick up a sliced melon and garnish a drink with bare hands at the bar,
★ 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--2015037745 | Aug 18, 2015 | Jan 15, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 31, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine in the kitchen and bar at 0.00 ppms. The cook set up the triple sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as raw.
Floor tiles missing and/or in disrepair. Observed several floor tiles crack and missing pieces.
Ice buildup in reach-in freezer. Observed at the kitchen entrance.
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine in the kitchen and bar at 0.00 ppms. The cook set up the triple sink.
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 dishwasher touch dirty dishes and then clean dishes with out washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a waiter pick up a sliced melon and garnish a drink with bare hands at the bar,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (46F - Cold Holding) at the bar. As per the bartender it was put in the plastic box approximately 5 minutes ago. The bartender added more ice to cool it down. Observed ham (46F - Cold Holding) at the preparation reach in cooler. As per the cook the ham was placed on line approximately 2 hours ago. The cook removed half of the ham and put it in a reach in cooler. The bottom of the ham was at 43°F.
Handwash sink not accessible for employee use at all times. Observed a metal strainer with several glasses in it in the hand washing sinks at the bar. The cook removed them.
Handwash sink used for purposes other than handwashing. Observed a metal strainer with several glasses in it in the hand washing sinks at the bar. The cook removed them.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as raw.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup over the ice bin at the drink station. The chef removed it.
Floor area(s) covered with standing water. Observed throughout the kitchen in the broken tiles.
Floor tiles missing and/or in disrepair. Observed several floor tiles crack and missing pieces.
Ice buildup in reach-in freezer. Observed at the kitchen entrance.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the hood system.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Observed a brown spray bottle at the bar. As per the bartender it has a cleaning scented solution inside not labeled.
Cutting board has cut marks and is no longer cleanable. Observed a green cutting board at the bar.
Floor area(s) covered with standing water.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 110° F. The cook poured out the water and refilled the container and put on top of the cook top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in coolers gaskets soiled throughout the kitchen.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine.
Ice buildup in reach-in freezer. Observed by the kitchen entrance.
No container installed for catching grease from hood drip tray.
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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 the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (66F - Cold Holding); cheese (64F - Cold Holding); liquid eggs (64F - Cold Holding). As per the chef the items were put on line approximately two hours ago.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine.
Ice buildup in reach-in freezer. Observed by the kitchen entrance.
No container installed for catching grease from hood drip tray.
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 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 the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on gloves without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a bartender touching celery with her bare hands. The chef had the bartender rewash the celery.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook handle shell eggs and continued cooking and touched cooked eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (66F - Cold Holding); cheese (64F - Cold Holding); liquid eggs (64F - Cold Holding). As per the chef the items were put on line approximately two hours ago.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine.
Ice buildup in reach-in freezer. Observed by the kitchen entrance.
Ice scoop handle in contact with ice. Observed at the bar. The chef inverted the scoops.
In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The chef put it in a stainless steel pan.
No container installed for catching grease from hood drip tray.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar.
Wall soiled with accumulated grease, food debris, and/or dust.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink not accessible for employee use at all times. Observed a metal pan with dirty cups in the hand sink at the bar. The manager removed the items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked eggs and Gotham lox bagel on the menu. As per a waitress those items contain smoked salmon. The manager printed and posted new menus.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee on a preparation table. The manager discarded the cup.
Food stored on floor. Observed a case of fish on a 1 inch metal tray in the walk-in freezer.
Ice bucket stored on floor between uses. Observed at the drink station next to the bar. The manager put it on a shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the upright black freezer and walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Observed two scoops on top of two ice machines. The manager put a tray under the soops.
In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed the towel.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand sink next to the dish machine.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved the straws behind the bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (49F - Cold Holding); cut cherry tomatoes (49F); at the cook line. As per the manager the items were out there approximately three hours ago. The manager put the items in the freezer for a quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Tartare and Tuna Nicoise on the menu. As per the manger it is served raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. Observed the reach in cooler gasket torn.
Food not stored at least 6 inches off of the floor. Observed in the walk-in freezer.
Ice bucket/shovel stored on floor between uses. Observed at the bar.
In-use ice scoop stored on soiled surface between uses. Observed two ice scoops on top of two ice machines.
In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
In-use wet wiping cloth/towel used under cutting board. The cook removed the towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink not accessible for employee use at all times. Observed dish racks on the floor in front of the hand washing sink as well as a fry basket in the sink. The chef removed the items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at two hand washing sinks. The chef brought paper towels.
No soap provided at handwash sink. Observed at the bar.
Spray bottle containing toxic substance not labeled. Observed at the bar.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle missing at the hand washing sink next the dish machine.
Ice bucket/shovel stored on floor between uses. Observed at the bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 79°F. The chef poured out the water and replaced it with clean water and put in the cook top.
In-use wet wiping cloth/towel used under cutting board. The chef removed the it.
No handwashing sign provided at a hand sink used by food employees. Observed in the preparation area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 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. The manager set up the triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over prepared vegetables in the walk-in cooler. The manager moved the eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (115F - Hot Holding) as per the chef it was placed on line approximately two hours ago. The chef turned up the heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen. The manager brought towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on the topic shelf at the cook line. The chef moved the items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both kitchens. The manager removed the drinks.
Equipment in poor repair. Observed the reach in cooler gaskets torn.
Ice bucket/shovel stored on floor between uses. Observed at the bar.
In-use tongs stored on equipment door handle between uses. Observed at the preparation kitchen. The chef removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed at the bar.
Single-service articles not stored inverted or protected from contamination. Observed Togo containers on the top shelf of the cook line. The chef inverted the items.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled in the preparation kitchen.
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.