DirtyFLRestaurant Inspection Data

SOCIAL CLUB

1717 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/2/2025

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee on a preparation table. The manager discarded the cup. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed a case of fish on a 1 inch metal tray in the walk-in freezer.
  • 10-14-5:Basic - Ice bucket stored on floor between uses. Observed at the drink station next to the bar. The manager put it on a shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the upright black freezer and walk-in freezer.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed two scoops on top of two ice machines. The manager put a tray under the soops. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed the towel. Corrected On-Site
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand sink next to the dish machine.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved the straws behind the bar. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan with dirty cups in the hand sink at the bar. The manager removed the items. 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 smoked eggs and Gotham lox bagel on the menu. As per a waitress those items contain smoked salmon. The manager printed and posted new menus. Corrected On-Site

Inspection Date: 8/19/2024

  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in the walk-in freezer.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed two ice scoops on top of two ice machines.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The cook removed the towel. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (49F - Cold Holding); cut cherry tomatoes (49F); at the cook line. As per the manager the items were out there approximately three hours ago. The manager put the items in the freezer for a quick chill. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Tartare and Tuna Nicoise on the menu. As per the manger it is served raw.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8453121

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 79°F. The chef poured out the water and replaced it with clean water and put in the cook top. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the it.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the preparation area.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dish racks on the floor in front of the hand washing sink as well as a fry basket in the sink. The chef removed the items. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at two hand washing sinks. The chef brought paper towels. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle missing at the hand washing sink next the dish machine.

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8375354

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on the topic shelf at the cook line. The chef moved the items.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both kitchens. The manager removed the drinks. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the preparation kitchen. The chef removed it.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the bar.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on the top shelf of the cook line . The chef inverted the items.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled in the preparation kitchen.
  • 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. The manager set up the triple sink. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over prepared vegetables in the walk-in cooler. The manager moved the eggs.
  • 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 sausage (115F - Hot Holding) as per the chef it was placed on line approximately two hours ago. The chef turned up the heat.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
  • 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 in the kitchen. The manager brought towels.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.1/5)
(924 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 2:00 PM, 5:00 – 11:00 PM
Tuesday:7:00 AM – 2:00 PM, 5:00 – 11:00 PM
Wednesday:7:00 AM – 2:00 PM, 5:00 – 11:00 PM
Thursday:7:00 AM – 2:00 PM, 5:00 – 11:00 PM
Friday:7:00 AM – 2:00 PM, 4:00 PM – 12:00 AM
Saturday:7:00 AM – 3:00 PM, 4:00 PM – 12:00 AM
Sunday:7:00 AM – 3:00 PM, 5:00 – 11:00 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0