DirtyFLRestaurant Inspection Data

FL CAFE

With 11 documented inspections, FL CAFE in MIAMI BEACH has achieved a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 11 reports on file

1360 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 11 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13470737

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed RIC next to cook line in disrepair. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed oil container on floor at storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIC soiled. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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 cooked spaghetti inside RIC across from cook line. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (57F - Cold Holding) on top of prep table, as per chef for approximately 30 minutes prior. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

12/23/2025· 2mo ago

Visit ID: 13601783

Met Inspection Standards

1 int, 6 basic

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2025-12-23: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed RIC next to cook line in disrepair. - From follow-up inspection 2025-12-23: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2025-12-23: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-12-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. - From follow-up inspection 2025-12-23: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed HWS pipe leaking at kitchen entrance. - From follow-up inspection 2025-12-23: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-12-23: **Time Extended**

12/22/2025· 2mo ago

Visit ID: 13599624

Follow-up Inspection Required

4 high, 1 int, 7 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
  • 14-11-5:Basic - Equipment in poor repair. Observed RIC next to cook line in disrepair.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed HWS pipe leaking at kitchen entrance.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked spaghetti inside RIC across from cook line. Repeat Violation
  • 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. Observed sausage link (56F - Cold Holding); sliced ham (54F - Cold Holding); cheese (57F - Cold Holding); pooled eggs (62F - Cold Holding) inside RIC by cook line, as per chef from previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage link (56F - Cold Holding); sliced ham (54F - Cold Holding); cheese (57F - Cold Holding); pooled eggs (62F - Cold Holding) inside RIC by cook line, as per chef from previous day.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

7/24/2025· 7mo ago

Visit ID: 13470008

Met Inspection Standards

1 high, 2 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef at reach in cooler by storage area. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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 to operator via email. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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 some employee training expired 2024. Repeat Violation Warning - From follow-up inspection 2025-07-24: **Time Extended**

7/23/2025· 7mo ago

Visit ID: 10876744

Facility Temporarily Closed

2 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches inside mop sink. Observed approximately 10 dead roaches throughout cook line floor and behind reach in coolers. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed underneath reach in cooler at kitchen entrance. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler by ware washing area. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter by coffee machine. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef at reach in cooler by storage area. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall above a hand sink located at kitchen entrance. Observed 2 live roaches crawling on the wall behind reach in cooler located by the cook line. Observed 1 live roach crawling on the wall behind the dishwasher machine. Warning
  • 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 to operator via email. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees working at the time of inspection with no food manager present. Warning
  • 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 some employee training expired 2024. Repeat Violation Warning

4/21/2025· 10mo ago

Visit ID: 10760733

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. Repeat Violation - From follow-up inspection 2025-04-21: **Time Extended**

1/16/2025· 1y 1mo ago

1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 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 food handler certification for Yacinta Hernandez expires on 6/6/2024.

10/23/2024· 1y 4mo ago

1 basic

  • 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 at kitchen area. - From follow-up inspection 2024-10-23: **Time Extended**

8/8/2024· 1y 7mo ago

2 high, 6 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted located by reach in cooler next to cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler at the back of the kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation
  • 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 the kitchen. Repeat Violation
  • 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 on without washing his hands. Instructed on proper procedure. He removed gloves and washed hands and placed new ones. Corrected On-Site
  • 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 burger at reach in cooler near cook line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink block with garbage can in front of it located at entrance of kitchen. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored inside handsink located at entrance of kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sandra Nunez, Beranabel Gomez and Jose Boj working for more than 60 days with no food handler certification.
  • 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 shredded chicken with no date mark held for more than 24 hours at reach in cooler behind kitchen.
  • 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 Luz Chicas certification expired on 6/6/2024.

2/23/2024· 2y ago

Visit ID: 8499292

Met Inspection Standards

1 high, 2 int, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter require vacuum breaker. Currently only has one Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked navy mop bucket, operator moved it Corrected On-Site
  • 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. Multiple items in long term storage.

9/13/2023· 2y 6mo ago

Visit ID: 8380413

Met Inspection Standards

3 high, 2 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single service carry out boxes not stored inverted at dry storage area.
  • 06-09-1: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 4 tuna, 2 mahi-mahi, and 9 salmon items completely thawed inside their reduced oxygen packages at reach-in cooler at kitchen area. Coached staff in proper thawing process.
  • 14-11-5:Basic - Equipment in poor repair. Observed door to reach-in cooler in disrepair near cooking line. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed box of frying oil stored on floor under hand washing sink at preparation area.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink at preparation area slow draining.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed bread stored in non-food grade bags at reach-in cooler at preparation area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 tuna, 2 mahi-mahi, and 9 salmon units completely thawed inside their reduced oxygen packages at reach-in cooler at kitchen area. Coached staff in proper thawing process.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed at mop sink splitter.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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 ground beef cooked on Monday not date marked.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(1,781 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 – 12:00 AM
Saturday:8:00 AM – 12:00 AM
Sunday:8:00 AM – 12:00 AM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Last Enriched At: 5/14/2025

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