TOOTSIES
150 NW 183 ST, North Miami Beach FL 33169 · 7862779176
Last inspected Feb 3, 2026 · 9 visits since February 2024
APR 24
SEP 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 3, 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
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed a spatula and a plastic bag at handwashing sink at cook line. Manager removed items.
Cutting board has cut marks and is no longer cleanable. Observed long white cutting board at cook line with deep marks and not easily cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with debris.
Open dumpster lid. Observed at dumpster area.
Show the remaining 2 findings ▾
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris.
Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler at cooling next warewashing area.
Sep 23, 2025□ 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold in the ice machines behind main bar and 2 floor.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken wings (48F - Cooling) stored in the walk in cooler over night as per operator. Stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (48F - Cooling) stored in the walk in cooler over night as per operator. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (123F - Hot Holding); prime rib (127F - Hot Holding); macaroni and cheese (119F - Hot Holding) stored in the hot box for less than 3 hours, as per operator. Items were placed to reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold in the ice machines behind main bar and 2 floor.
Carbon dioxide/helium tanks not adequately secured.in the prep area.
In-use wet wiping cloth/towel used under cutting board. In the prep station. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in freezer with old food debris.
Standing water in bottom of reach-in-cooler in chicken station and sauces reach in cooler.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F-110F - Hot Holding); white rice (133F - Hot Holding); chicken breast (112F - Hot Holding); shredded chicken (127F - Hot Holding) stored 3 hours inspection, operator reheated items.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken wings (51F-57F - Cooling) stored in the walk in cooler over night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken wings (51F-57F - Cooling) stored in the walk in cooler over night.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F-110F - Hot Holding); white rice (133F - Hot Holding); chicken breast (112F - Hot Holding); shredded chicken (127F - Hot Holding) stored 3 hours inspection, operator reheated items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2nd Floor dish area. Behind the main bar.
Accumulation of debris on exterior of warewashing machine. 2nd floor.
Floor area(s) covered with standing water. In the back prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler with dust.
Observed standing water in bottom of reach-in-cooler sauté station.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority1 Intermediate12 Basic
Show 15 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 Upstairs: Dishwasher (Chlorine 0ppm) and Dishwasher (Chlorine 0ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in the walk in cooler. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar and prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance Upstairs and behind the main bar.
Carbon dioxide/helium tanks not adequately secured. Operator placed chain.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not protected in the kitchen, operator wrapped top bowl.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water. In the main bar.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in cooler by the flattop. Operator cleaned it.
Observed cut up pineapples used for hookah bar, next to the raw meats used for the kitchen.
Observed first reach-in cooler shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Wet wiping cloth not stored in sanitizing solution between uses. In the 2nd bar. Operator placed towel in the bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) in the kitchen. Ecolab was called during the inspection.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with multiple bracelets on wrist while preparing food ( frying chicken wings/ plating food)
No handwashing sign provided at a hand sink used by food employees. By the fryers.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw salmon stored above cooked rice. Operator rearranged the food, placed the cooked rice on the top shelf.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables in the kitchen: can opener blade soiled.
In-use tongs stored on equipment door handle between uses. On the oven door
Standing water in bottom of reach-in-cooler by the walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Observed tepee bucket with chlorine sanitizer stored on the floor. Discussed the proper methods with the operator. Operator placed on the bottom shelves of prep tables.
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.