CANTINA BEACH/ BAR

455 Grand Bay Drive

Florida, 33149

Miami-Dade County County

★★½☆☆ (2.9/5)

Based on 5 health inspection reports

All Inspection Reports

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. Observed by dishwasher area.
48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.

36-36-4:Basic - Ceiling tile missing. Observed near dishwasher area.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
22-41-4:High Priority - 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 Dishwasher (Chlorine 0ppm), help operator set up 3 compartment sink and using it until dishwasher has been fixed. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed near dishwasher area. - From follow-up inspection 2024-07-08: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2024-07-08: **Time Extended**
16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area. - From follow-up inspection 2024-07-08: **Time Extended**
42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-07-08: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line. - From follow-up inspection 2024-07-08: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2024-07-08: **Time Extended**

Inspection #: Visit ID: 8577264

35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Under door from kitchen to bar.
10-08-5:Basic - Ice scoop handle in contact with ice. At bar. Removed at time of inspection. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: shredded cheese 45F, raw shrimp 45F, per manager approximately 2 hours. Shredded cheese voluntarily discarded, shrimp placed in freezer. Shrimp down to 40F. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed sunglasses in handwash sink.

Inspection #: Visit ID: 8372330

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan near ware washing area soiled.
29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed at kitchen.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed cooked chicken (126F - Hot Holding) at hot box auto sham. Chef placed chicken to reheat. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Chef replaced paper towel. Corrected On-Site

★★★★☆ (4.2/5)

(215 reviews)

✓ Restaurant

Serves Beer

Serves Wine

Lunch

Dinner

Takeout

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0