VILLA AZUR / LA CAVE D' AZUR
309 23RD STREET, Miami Beach FL 33139
Last inspected Jul 25, 2025 · 5 visits since December 2023
DEC 23
APR 24
NOV 24
APR 25
JUL 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling);
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
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 dish washer touching dirty dishes and removed clean dishes without washing his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tortillas in the walk-in cooler. The chef moved the eggs to the bottom shelf.
Equipment drain line draining into handwash sink. Observed at the bar.
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 ware washing area.
Spray bottle containing toxic substance not labeled. The chef labeled it.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it.
Carbon dioxide/helium tanks not adequately secured. Observed behind the bar.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Observed a large plastic container of cooking oil on the floor in the dry storage room. The chef put it on the shelf.
Ice bucket stored on floor between uses. Observed in the storage room. The chef inverted and placed the buckets on a shelf.
In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The cook removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the barn and the men restroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed a can of tomato sauce.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio and oysters on the menu. As per the chef the items are served raw.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid at the bar.
oyster tags not marked with last date served.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Old labels stuck to food containers after cleaning.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling);
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 at the bar. The chef brought paper towels.
Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack.
No handwashing sign provided at a hand sink used by food employees. Observed by the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.