DirtyFLRestaurant Inspection Data

SOUTH POINTE TAVERN

With 6 documented inspections, SOUTH POINTE TAVERN in MIAMI BEACH has achieved a 3.7/5 food safety rating. Recent inspections indicate some food safety concerns.

40 S POINTE DR STE 109

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507200

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed server preparing coffee at bar area with no restraint.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese inside reach in cooler by kitchen entrance.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47F - Cold Holding) inside reach in cooler at cook line area, as per chef for approximately 30 minutes prior.

Inspection Date: 1/15/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled by dishwasher area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at ice machine by bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at bar area.

Inspection Date: 10/14/2024

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, and burger thawing in 3 compartment sink with no running water.instructed employee on proper method. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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/
  • 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 wings cooked for more than 24 hours with no date marked. Employee placed label. Corrected On-Site
  • 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 Wilfort Theodorice certificate expired on 6/21/2024 and Milton Rivera certificate expired on 6/21/2024, Allisa Okeefe certificate expired on 6/22/2024.

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8606737

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket in disrepair at preparation area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at warewashing area.
  • 36-27-5:Basic - Observed wall soiled with accumulated grease, food debris, and/or dust behind three compartment sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings thawing at room temperature inside 2 compartment sink.

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8371378

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided chef with choking poster via email.
  • 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 chef with cleanup procedures via email.

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Last Enriched At: 5/14/2025
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