DirtyFLRestaurant Inspection Data

BISTRO TOWERHOUSE

With 7 inspections documented, BISTRO TOWERHOUSE maintains a 2.8/5 food safety rating in MIAMI BEACH. Recent inspections show improving food safety practices.

5500 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 13474209

  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta from 7/24. - From follow-up inspection 2025-08-04: Observed cooked pasta without date. **Time Extended**

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10899595

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans to inverted on shelves. Manager inverted them. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed shrimp (32F - Cold Holding); chicken (37F - Cold Holding); cooked eggplant (37F - Cold Holding) inside reach in freezer located.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking underneath the 3 compartment sink. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed caramelized onions at 60 F inside cooler. As per cook, the caramelized onions were cooked yesterday 7/27.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee came from outside and put the gloves on to start working with food. Employee was coached and washed her hands correctly. Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed Parmesan cheese with mold like substance on it. Cheese was discarded.
  • 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 above raw fish inside reach in freezer located in front of the prep line. Employee inverted the products.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed caramelized onions at 60 F inside cooler. As per cook, the caramelized onions were cooked yesterday 7/27.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to discard ice .
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer solution at the 3 compartment sink. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper at the dispenser located next to 3 compartment sink. Repeat Violation
  • 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 cooked pasta from 7/24.

Inspection Date: 3/6/2025

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old sticker stocked on clean container. Employee removed it immediately. Corrected On-Site
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed under prep table.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath the 3 compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit to check sanitizing concentration. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 11/18/2024

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed handle touching the ice. Employee corrected the issue. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching the stair railing ,went back to prep area and continued working with food without washing hands and changing gloves. Employee was instructed and conducted the correct procedure. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked pasta inside reach in cooler located in front of the cook line. Chef inverted them. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mani ceviche not identified as raw item. Employee corrected the menu while I was inspected the restaurant. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer at the 3CS.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Missing device to check hot temperature used as way to sanitize .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen station. Employee restocked the station. Corrected On-Site

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8561662

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing cover for trash container in the employee unisex restroom.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing covers for lights in the storage area.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips to check sanitizer solution.

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8376763

  • N/A:No Violations Were Observed

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8274216

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee started cleaning the machine. **Corrective Action Taken** - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged fish already thawed inside the sealed vacuum package. Chef opened the bags. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restrain. - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 114 seats combining the total of seats inside the 3 rooms used as dining areas. - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wiping cloth/towel used under cutting board. Observed towel under cutting board. Chef removed it immediately. Corrected On-Site - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment is open to the public with an expired license.. License was paid. Corrected On-Site Admin Complaint - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quat test kit not used to check as evidence of sealed test kit. Chef opened the test kit and check the sanitizer concentration. Corrected On-Site - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans need to be submitted to update the license. - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-06: Establishment is closed and not operating. As per management, they want to keep the license for commercial purposes.

Additional Information

Google Rating

★★★★☆ (4.4/5)
(28 reviews)

Opening Hours

Monday:9:00 AM – 5:00 PM
Tuesday:9:00 AM – 5:00 PM
Wednesday:9:00 AM – 5:00 PM
Thursday:9:00 AM – 5:00 PM
Friday:9:00 AM – 5:00 PM
Saturday:Closed
Sunday:Closed
✓ Currently Open

Features

Last Enriched At: 5/14/2025

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