DirtyFLRestaurant Inspection Data

AZUR RESTAURANT

Food safety records indicate AZUR RESTAURANT in KEY WEST has 5 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 5 reports on file

309 23rd Street
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13499088

Met Inspection Standards

5 high, 3 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates at cook line top shelf not stored inverted.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at kitchen floor.
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler and freezer box of Cabbage, and containers of stock and rabbit stored on floor. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer on vent.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles. Operator removed. Corrected On-Site Repeat Violation
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware at outdoor dining area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed tray of raw duck thawing at room temperature at storage area cooling rack of kitchen. Operator removed and placed into walk in cooler. Corrected On-Site
  • 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). Operator primed dish machine and sanitizer began to dispense. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored over box of cabbage. Operator removed box of cabbage to store elsewhere. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler container of raw whole fish stored inside container of gnocchi.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, sliced ham (51F - Cold Holding); roasted chicken (56F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator placed ice bags onto items to rapid cool. Observed at walk in cooler cooked yellow rice (48F - Cold Holding); as per operator from the night prior. Operator removed to discard. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at outdoor mop sink splitter.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed none available at kitchen hand sink, bar hand sink and women's bathroom hand sink. Operator provided for kitchen hand sink.
  • 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. Observed for prepped then stored items in walk in cooler, cooked rice, dip, gnocchi, marinated salmon.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training expired for current employee Amir Palacio on 2/21/26.

8/20/2025· 7mo ago

Visit ID: 10930737

Met Inspection Standards

1 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed inside Walk in freezer.
  • 08B-38-4:Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored n oven handle in kitchen. Operator removed tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled in kitchen. Operator labeled container. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with sanitizer unlabeled in ware washing area. Operator labeled bottles. Corrected On-Site

5/5/2025· 11mo ago

Visit ID: 8873358

Met Inspection Standards

3 high, 2 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door near ware washing area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed plastic containers of ice cream stored on floor at walk in cooler.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all coolers at cook line. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over olives at walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish filets (50F - Cold Holding) at reach in cooler drawers at cook line. As per manager, since the previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish filets (50F - Cold Holding) at reach in cooler drawers at cook line. As per manager, since the previous day. Observed cooked sausage (54F - Cold Holding) at reach in cooler drawers at cook line. As per manager, for approximately 2 hours. Manager submerged container in ice. Final reading, 43F. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by espresso machine at front counter.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Discussed proper procedures with manager. Repeat Violation

8/27/2024· 1y 7mo ago

2 high, 8 int, 8 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed food stored on rack at walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil containers stored on floor at preparation area. Also observed food cases on walk in freezer floor. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on 3 units at kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed on kitchen area, also at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (47F - Cold Holding) inside reach in cooler at cook line. As per manager from previous day. Manager discarded. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (125F - Hot Holding). At cook line, as per Manager sauce was prepared approximately 30 minutes. Manager proceeded to reheat sauce. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled flour and sugar containers.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed furniture blocking access to HWS at front counter.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna carpaccio and beef carpaccio not identified as a raw food on menu. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site

6/24/2024· 1y 9mo ago

Visit ID: 8381749

Met Inspection Standards

1 high, 1 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Observed a box of octopus stored on the floor of the walk in freezer. Operator removed it. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cheese and veggies. Operator placed eggs at the bottom. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cured salmon it is not identified as raw in the menu.