LOBSTER BAR SEA GRILLE
5th Street
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled by kitchen ac vent
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in kitchen stored on floor
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled in kitchen. Operator labeled Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left two drawer cooler; raw seabass (43- 47F - Cold Holding). Per operator food in unit less than 4 hours. Operator placed ice on food to quick cool **Corrective Action Taken**
Food safety inspection conducted on 4/7/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Walk in cooler; bulk lobster stock -Dry storage area; bulk flour Operator stored properly. Corrected On-Site Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 127F) Operator contacted repair service during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw shell eggs over ready to eat chili sauce. -Fish walk in cooler; raw fish stored over cooked octopus. Operator stored properly. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
Food safety inspection conducted on 2/18/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 6/24/2024
High Priority
6
Intermediate
5
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees...unable to see handwashing sink ,blocked by wood cutting board at island bar .chef removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...dirty hand washing exterior and inside at island bar . Employee cleaned. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...advised operator sanitized in triple sink .
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler . Stop sale issue . Chef discarded food . **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours . Stop sale issue . Employee discarded food . Several Mixed salad 66F on the counter at island, salad was mixed less than 4 hours . Chef discarded salad . Oyster 52F in reach in drawer at island , drawer was opened, food being held about 30 minutes. Employee closed drawer . **Corrective Action Taken** Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening... cream fresh in reach in cooler , chef not aware when food was opened, chef discarded food .
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measurement hot water sanitizer tools or device . Repeat Violation Admin Complaint
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... Boiled eggs was boiled Friday in reach in cooler . Risotto in walk in cooler was cooked two days ago . Employee discarded food due to temperature abuse.
Food safety inspection conducted on 6/24/2024 revealed 13 total violations (6 high priority, 5 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
5
Intermediate
5
Basic
1
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public... employee labeled. Corrected On-Site Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled... at island kitchen employee cutting lettuce then used cell phone and then go back to same work without changing gloves and washing hands . Discussed with manager. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...green beans 50F, cooked broccoli 49F, in reach in drawer next to steamer at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to walk in cooler . **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding butter sauce 98F by the prep sink at kitchen being held about two hours, employee reheating sauce over 174F . **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind measuring tools for hot water sanitizer. Warning
- 03G-50-1:Intermediate - 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...establishment conducted Sous vide chicken without HACCP PLAN Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cream brûlée was prepped yesterday morning in reach cooler . Employee date marked Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle . Employee labeled. Corrected On-Site Warning
Food safety inspection conducted on 4/24/2024 revealed 11 total violations (5 high priority, 5 intermediate, 1 basic).