STUBBORN SEED
101 WASHINGTON AVE, Miami Beach FL 33139 · 305-789-2763
Last inspected Apr 24, 2026 · 7 visits since November 2023
JAN 25
MAR 25
SEP 25
DEC 25
APR 26
— STEADY
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickled mushrooms (62F - Cold Holding); cooked mushrooms (60F - Cold Holding) all cooked holding at cook line. As per chef less than two hours,chef placed items in a ice bath to rapid cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. Observed at WIC.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots stored by the ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some grease buildup.
Old labels stuck to food containers after cleaning. Observed on clean containers stored above the three compartment sink.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink at kitchen.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dish washer load the dirty dishes into the dish machine and then remove the dishes without washing his hands.
Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle. The chef labeled it.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. The chef had them cleaned.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The cook brought sanitizer buckets and put the towels in the buckets.
Nov 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickled mushrooms (62F - Cold Holding); cooked mushrooms (60F - Cold Holding) all cooked holding at cook line. As per chef less than two hours,chef placed items in a ice bath to rapid cool.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
Oyster tags not marked with last date served.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw tuna, no consumer advisory available.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed bowl no handle in ice container at coffee station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water. Observed near end of prep area.
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 hand sink soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in ware washing room.
Wiping cloth sanitizing solution stored on the floor.
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.