DirtyFLRestaurant Inspection Data

LENNOX MIAMI

With 8 inspections documented, LENNOX MIAMI maintains a 3.0/5 food safety rating in MIAMI BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1900 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13487242

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed some kissing tiles by the hand washing sink next to the upright freezer. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed at the kitchen entrance.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the coffee shop. The manager put up a sign. 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 the Dishwasher at (Chlorine 0.00ppm) at the bar. The manager put a full bottle of saniter and primed the machine and is now at 100 ppms. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.. The manager brought towels. Corrected On-Site Repeat Violation

8/8/2025· 7mo ago

Visit ID: 10928188

Met Inspection Standards

1 int, 2 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed small wall tiles missing by the kitchen exit door. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the upright freezer.

4/28/2025· 10mo ago

Visit ID: 10786114

Met Inspection Standards

1 int, 1 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. - From follow-up inspection 2025-04-28: Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. **Time Extended**
  • 16-36-4:Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. - From follow-up inspection 2025-04-28: Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. **Time Extended**

2/24/2025· 1y ago

1 high, 4 int, 6 basic

  • 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 two tuna filets still in the vacuum with an internal temperature of 36°F. The chef cut the corners. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container next to the ice bin. The manager removed the beverage. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over fish in the drawer reach in cooler at the cook line. The chef put the beef patties in the bottom drawer and fish in the top drawer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at the plastic container in the hand washing sink at the cook line. The manager had it removed. 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 eggs Benedict on the breakfast menu and tuna tartare on the lunch menu and red tuna tatami on the dinner menu not identified as raw. As per the manager those items are not fully cooked. Repeat Violation Warning
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed by the upright freezer.

11/19/2024· 1y 3mo ago

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-11-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation **Time Extended**

9/18/2024· 1y 5mo ago

1 high, 2 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. The chef inverted the ice scoop.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed it. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the breakfast menu. Observed shrimp ceviche on the lunch menu and tuna tartare on the dinner menu. As per the chef those items are severed under cooked.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

6/27/2024· 1y 8mo ago

Visit ID: 8703165

Met Inspection Standards

1 high, 5 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed tiles missing on the wall by the hand sink by the back door.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty silverware in the hand washing sink by the back door. The chef removed it. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Ask the chef cold and hot holding temperatures and he was unable to answer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment use's quaternary, high temperature and chlorine for sanitizing. The only test kit available is for chlorine.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the back door. The chef brought paper towels. Corrected On-Site

10/12/2023· 2y 5mo ago

Visit ID: 8491914

Met Inspection Standards

2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. The manager moved the ice bucket.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. Observed boiler jurisdiction number's 095921; 095920 expires on 12/03/2022. Engineering is in the process of fixing violations regarding re-certification of boiler's. For reporting purposes only.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(607 reviews)

Opening Hours

Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open

Features

✓ Lodging
Last Enriched At: 5/14/2025

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