VIDA/ BLADE
4441 COLLINS AVE, Miami Beach FL 33140 · 305-538-2000
Last inspected May 11, 2026 · 10 visits since October 2023
SEP 24
FEB 25
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Food with mold-like growth. See stop sale. Observed sun-dried tomato dated 1/15 with mold like substance inside walk in cooler. Food was discarded immediately.
★ 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--2019017571 | Apr 2, 2019 | May 6, 2019 | $400 |
Inspection history
10 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Food with mold-like growth. See stop sale. Observed sun-dried tomato dated 1/15 with mold like substance inside walk in cooler. Food was discarded immediately.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon inside walk in cooler. Employee inverted them.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sun-dried tomato dated 1/15, homemade chimichurri 1/13, bacon jam 2/10, chive cream cheese 2/10 inside walk in cooler. Food was discarded.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved waiver and supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce, clam chowder soup)
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. Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved HACCP or waiver with supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce, clam chowder soup).
Food storage container/container lid cracked or broken. Observed cracked plastic food container used for food. Person in charge discarded it.
Food stored on floor. Observed potato boxes on the floor on walk in freezer
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee touched cracked shell eggs, then touched the prep table with the same gloves and without washing his hands. Employee was couched and washed his hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs together with cracked shell eggs at the front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding); potato pave (59F - Cold Holding)at the breakfast line. As per employee for 2 hours. Good items were placed in ice bath immediately. After 30 minutes, sausage (39F - Cold Holding); potato pave (41F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed commercially processed sausage at 122F above cook line. Sausages on the line for 21/2 hrs as per employee. Employee reheated the sausages at 172F.
Handwash sink used for purposes other than handwashing. Observed metal pieces inside the hand sink. Employee moved it out.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed amberjack inside the sealed vacuumed bag in the process of being thawed. Employee removed the fish from the bag immediately.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while prepping food. Employee took the bracelet out.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Chef moved the tongs.
Apr 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener at the sushi area. Can opener was sent to ware washing area.
Handwash sink not accessible for employee use at all times. Observed one of the hand sink blocked by the glass rack. Employee moved it immediately.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food trays with the food contact surface up. Employee inverted them.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair the lid of the rice container.
Equipment gaskets in poor repair. Observed gaskets in disrepair ( breakfast prep buffet cooler) located next to the cage.
Wet mop not stored in a manner to allow the mop to dry.
Feb 25, 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 ▾
Handwash sink used for purposes other than handwashing. Observed server rinsing the thermo inside the hand sink at the coffee station. Server was coached about the hand sink use.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed buffet under time control, but the procedure is lost. Procedure was printed immediately.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine. Person in charge planned to clean the ice machine tonight.
Employee personal food not properly identified and segregated from food to be served to the public. Observed food stored inside cooler with the food that will be sold to the public. Food was moved to employee location.
In-use tongs stored on equipment door handle between uses. Employee removed the tongs from the oven handle.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the buffet line. Chef placed a thermometer inside immediately.
No handwashing sign provided at a hand sink used by food employees. Missing at the hand sink located at the buffet line. Sign was posted immediately.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was eating and then, touching clean plates without handwashing in between. Person in charge corrected the employee, employee washed her hands immediately.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell egg at the front counter cooler. Employee discarded.
Employee eating in a food preparation or other restricted area. Observed one employee eating at the watewashing area and another eating inside the kitchen. Both employees were coached and washed their hands immediately after.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the side of the machine. Scoop was sent to dishwasher machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in standing water. Employee discarded the water ( water temp 45 F).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on front line reach in cooler gasket at the buffet area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on prep table. Person in charge moved it immediately.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped.
Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen.
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 across from cook line ambient temperature at 53 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance.
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty dishes at kitchen and no handwashing after.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooler in front of cook line :; ham (57F - Cold Holding); raw salmon (58F - Cold Holding); cheese (59F - Cold Holding); pooled eggs (64F - Cold Holding); American cheese (42F - Cold Holding) at reach in cooler in front of cook line. As per operator for less than 4 hours. Operator placed items inside garbage can.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice dispenser in soda machine soiled.
Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Operator placed chain.
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 across from cook line ambient temperature at 53 F.
Cutting board has cut marks and is no longer cleanable. Observed across cook line on top of reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking coffee at dishwasher area.
Food storage container/container lid cracked or broken. Observed broken container lids at reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed utensils at the buffet area not protected. Operator placed utensils behind sneeze guard.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at kitchen.
Working containers of food removed from original container not identified by common name. Observed powder sugar not identified as its common name at kitchen. Employee labeled it.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his beard and then, touching plates and clean utensils without handwashing. Employee was advised and washed his hands correctly.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee crouching jalapeños while cutting them with bare hand contact. Jalapeño peppers will be added without reheating process. Person in charge discarded all the jalapeño peppers and employee washed hands and placed gloves on.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop flour. Plastic container was discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep area next to flour wraps. Cell phone was moved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets, wristbands, wristwatches, etc.
Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation inside the kitchen without beard guard restrain.
Food stored in a location that is exposed to splash/dust. Observed potato cakes left outside near the prep sink. Employee moved it immediately to the reach in freezer.
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water ( water room temperature of 86 F). Sous chef discarded the water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at different locations.
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.