BIG PINK
157 Collins Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/27/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed oil bucket not stored at least 6 inches off of the floor by entrance of kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line. Employee removed it. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without way his hands. Instructed employee on proper procedure.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching potatoes chips with bare hands at line. Employee discarded potatoes chips.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and ice stored inside hand sink by entrance of kitchen.
Food safety inspection conducted on 1/27/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled through the kitchen. - From follow-up inspection 2024-08-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler. - From follow-up inspection 2024-08-29: **Time Extended**
Food safety inspection conducted on 8/29/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled through the kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted prep station across cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher station.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at reach in freezer at bar area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink located by pastry area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves on without washing hands and prep station. Instructed employee on proper procedure.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (59F - Cold Holding); beans (69F - Cold Holding); cheese (67F - Cold Holding) at reach in cooler by prep area. As per employee for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (59F - Cold Holding); beans (69F - Cold Holding); cheese (67F - Cold Holding) at reach in cooler by prep area. As per employee for more than 4 hours.
- 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 Michelle Chapman certification expired on 3/7/2024, Rocio Vela expired on 3/8/2024, Jesus Bonilla expired on 3/15/2024 and Olvin Escobar expired on 3/5/2024.
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 2/12/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink located at warewashing area, when water is turned on. Warning - From follow-up inspection 2024-02-12: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "smoked salmon" and "seared tuna" offered with no asterisk or symbol indicating that menu food items are covered by the consumer advisory. Warning - From follow-up inspection 2024-02-12: **Time Extended**
Food safety inspection conducted on 2/12/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above kitchen prep coolers, not kept inverted. Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 75F located at various kitchen prep stations. Manager discarded water. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw ground beef thawing in standing water in a plastic container, stored under convection oven at kitchen area. Chef removed and placed into walk in cooler. **Corrective Action Taken** Warning
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons presented handles first, located next to coffee station. Manager inverted plastic spoons. Corrected On-Site Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink located at warewashing area, when water is turned on. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and white wine/vodka not identified, located on prep counter across from kitchen cookline. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad Station: chicken salad (46F - Cold Holding); smoked salmon (49F - Cold Holding); sliced ham (49F - Cold Holding); hummus (48F - Cold Holding); sliced melon (46F - Cold Holding) located at kitchen reach in cooler, less than 4 hours. Chef submerged food containers in ice for rapid cooling and maintenance arrived to add freon to cooler unit during inspection. 2nd temperature check: smoked salmon (39F - Cold Holding); sliced ham (41F - Cold Holding); veggie burgers (41F - Cold Holding) **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. Observed grilled chicken (125F - Hot Holding) located on top of flat grill at kitchen cookline, less than 4 hours. Due to insufficient amount of hot water under food container, Chef added more water to maintain temperatures of grilled chicken at 135F and above, advised to reheat. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "smoked salmon" and "seared tuna" offered with no asterisk or symbol indicating that menu food items are covered by the consumer advisory. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at corner handwash sink near salad prep station, due to hot water valve turned off. Hot water valve under handwash sink was turned on, hot water reached minimum temperatures of 85F and above. Corrected On-Site Warning
Food safety inspection conducted on 2/9/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 9/22/2023
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted at ware washing area.
- 14-11-5:Basic - Equipment in poor repair. Observed door at cold holding unit in disrepair at cook line.
- 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 container of turkey burger on freezer floor. Manager removed container from floor. Observed plastic container of pickles on walk-in floor. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler at preparation area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no probe thermometers at reach-in coolers throughout kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at pastry area and cook line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at walk-in cooler. Manager properly stored products. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing a vacuum breaker. Manager placed vacuum breaker. Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe chef not knowing the correct chicken cooking temperature. Coached chef on correct cooking temperature. **Corrective Action Taken**
- 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. Provided manager with vomit and diarrheal cleanup procedures via email. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with mold-like substance and slicer soiled with food debris. Can opener was disposed by manager.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at pastry area used for air conditioning unit drainage.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager with employee reporting responsibilities agreement via email. Manager started having staff signed form during inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/22/2023 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).
Additional Information
Contact Information
Website: https://mylesrestaurantgroup.com/
Google Rating
★★★★☆ (4.3/5)
(7,465 reviews)Price Level
$$
Opening Hours
Monday:8:00 AM – 12:00 AM
Tuesday:8:00 AM – 12:00 AM
Wednesday:8:00 AM – 12:00 AM
Thursday:8:00 AM – 12:00 AM
Friday:8:00 AM – 2:00 AM
Saturday:8:00 AM – 2:00 AM
Sunday:8:00 AM – 12:00 AM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025