DirtyFLRestaurant Inspection Data

SANTORINI

SANTORINI located in MIAMI BEACH has undergone 9 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

101 Ocean Drive
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13610447

Met Inspection Standards
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 09/10/2016 - From follow-up inspection 2026-01-27: at time of callback inspection No current insurance inspector boiler report or boiler certificate available for boiler. **Time Extended**

1/12/2026· 1mo ago

Visit ID: 13454485

Follow-up Inspection Required

6 high, 1 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooking at several of the cooling units. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and ware washing area. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed auxiliary cutting boards and some prep tables with mar not longer cleanable. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cooking pans stored in drying rack not properly air dried. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind ice machine area. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at coffee station area and at the other ice bins as well. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at outside bar. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets, cooling units exterior. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several cooling units. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed several boxes of single serving items stored on the floor at dry storage area. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed all throughout kitchen areas. Warning
  • 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 chlorine sanitizer dishwasher machine at 0ppm, also auxiliary glass ware chlorine sanitizer machine at 0 ppm Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed uncovered bucket of ice at coffee station over 3 compartment sink area. Warning
  • 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 handling bare hand toasted bread, requested employee to discard product and to use gloves or tongs while handling food. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked potatoes at walk in cooler. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed tray with raw shell eggs stored at room temperature, as per staff for less than two hours, staff placed raw shell eggs into reach in cooler. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200+ ppm. 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/ Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 09/10/2016

7/7/2025· 8mo ago

Visit ID: 10908078

Met Inspection Standards

4 int, 6 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by front counter. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at ware washing area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by walk in cooler. Repeat Violation
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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/

7/7/2025· 8mo ago

Visit ID: 10828826

Met Inspection Standards

4 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 throughout kitchen. Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended** - From follow-up inspection 2025-07-07: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended** - From follow-up inspection 2025-07-07: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended** - From follow-up inspection 2025-07-07: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended** - From follow-up inspection 2025-07-07: **Time Extended**

4/29/2025· 10mo ago

Visit ID: 10827962

Follow-up Inspection Required

2 int, 11 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 throughout kitchen. Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair. - From follow-up inspection 2025-04-29: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-04-29: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-04-29: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
  • 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2025-04-29: **Time Extended**
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment. - From follow-up inspection 2025-04-29: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted. - From follow-up inspection 2025-04-29: **Time Extended**

4/28/2025· 10mo ago

Visit ID: 8992669

Follow-up Inspection Required

3 high, 4 int, 19 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.
  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area, Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door across cook line in disrepair.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at reach in cooler kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler kitchen Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout reach in coolers at kitchen. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees placed gloves workout washing hands. Instructed employees on proper procedures.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (59F - Cold Holding); pork belly (56F - Cold Holding); pork (58F - Cold Holding); chicken (64F - Cold Holding); calamari (47F - Cold Holding); chicken breast (66F - Cold Holding) stored at reach in cooler across cook line since previous day.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled near walk in cooler.
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand sink at food preparation area located by entrance of establishment.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Observed establishment added a preparation area (cafeteria) with a 3 compartment sink, reach in coolers to the establishment with no plans submitted.

10/1/2024· 1y 5mo ago

2 int, 11 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. 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 by preparation area at kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line at kitchen.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers with potatoes not stored at least 6 inches off of the floor. stored in the floor a5 walk in cooler Steal on the floor milk
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door at kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink by walk in cooler. Observed no handwashing sign at handsink by bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers by dishwasher area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout reach in coolers throughout the kitchen.
  • 08B-12-5:Basic - Stored food not covered. Observed lasagna not cover at walk in cooler. Observed Tuna not covered in reach in cooler by walk in cooler.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handsink by walk in cooler .
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 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 chicken breast, beef lasagna and roasted potatoes held more than 24 hours not properly date marked.

5/17/2024· 1y 9mo ago

Visit ID: 8609534

Met Inspection Standards

3 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open coffee cup on a cutting board.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at inside bar.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook change tasks at the cook line and put in new gloves with no hand washing.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed liquid eggs over peppers in the walk-in cooler.
  • 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 beef patties over raw pork at the cook line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed by the walk-in cooler.

2/9/2024· 2y 1mo ago

Visit ID: 8369791

Met Inspection Standards

1 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board while prepping food. Employee removed drink. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven soiled with burnt on food debris. Ovens on cook line soiled. Repeat Violation
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dishes to plated food no hand wash. Educated employee.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cooks line and prep areas.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee drink in hand sink at bar. Employee removed drink. Hand sink in kitchen used for dumping. Educated employees. Corrected On-Site

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Last Enriched At: 5/14/2025

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