SILVERLAKE BISTRO
1211 71 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/21/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed plastic oil cooking containers on the floor. Containers were moved . Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster. Missing at the dumpster. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Manager inverted it. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his nose, changing gloves without handwashing. Employee was coached about the issue and wished his hands correctly. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussel tags not organized by date.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
Food safety inspection conducted on 3/21/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 33-14-4:Basic - Dumpster overflowing garbage.
- 33-11-4:Basic - Missing drain plug at dumpster. Observed on dumpster located outside.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed some old debris on freezer side of refrigerator unit.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Information was provided.
- 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. Information was provided and manager printed it . Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed missing certificate for food manager hired more than 60 days ( Alejandro Herrera).
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine and quart test strips to check the sanitizer concentration.
Food safety inspection conducted on 12/4/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 6/5/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment gaskets in poor repair. Observed reach in cooler located in front of the cook line with gaskets in disrepair. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink in the employee restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on dry storage shelving. Employee started cleaning the shelving.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen ground beef thawing at ambient temperature. Chef moved the food to the reach in cooler . **Corrective Action Taken**
- 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 sliders above mussels inside reach in cooler located by the exit door.
- 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 meatballs at 127 F in the warmer ( as per employee for less than 4 hrs) , employeecreheated the food to 176 F. Corrected On-Site
- 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 onion soup from 6/1 as per employee with no date marking inside reach in cooler .
Food safety inspection conducted on 6/5/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed old license displayed at the front.
- 14-11-5:Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair ( cooler used for vegetables)
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters .
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags are not organized.Chef organized all of them. Corrected On-Site
- 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. Information was provided. **Corrective Action Taken** Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration.
Food safety inspection conducted on 2/29/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Additional Information
Contact Information
Phone: (786) 803-8113
Google Rating
★★★★½ (4.6/5)
(367 reviews)Price Level
$$
Opening Hours
Monday:5:00 – 10:00 PM
Tuesday:5:00 – 10:00 PM
Wednesday:5:00 – 10:00 PM
Thursday:5:00 – 10:00 PM
Friday:5:00 – 11:00 PM
Saturday:5:00 – 11:00 PM
Sunday:5:00 – 10:00 PM
✗ Currently Closed
Features
✓ Bar
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025