THE BATH CLUB
5937 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor by the ice machine. Chef moved them immediately. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some tongs and scoops inside standing water. Chef discarded the water . Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the indoor bar area. . Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sweet plantains thawing at room temperature. Chef moved them to the reach in cooler . **Corrective Action Taken**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on the counter at the coffee station.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to the mop sink. Hose was connected at the time of the inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled . Can opener was sent to warewashing area . **Corrective Action Taken**
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed missing chart at the quay test kit.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at the hand sink located inside pastry area.
Food safety inspection conducted on 3/20/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/27/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like inside the ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with beverage next to clean dishes at the ware washing station. Employee moved the cup immediately. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Dry storage . Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some spoons in standing water, water temperature 85 F. Sous chef discarded the water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located in front of the cook line. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the front bar .
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed 2 sanitizer containers on the floor. Employee moved them immediately. Corrected On-Site
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee was touching pickle radish with bare hands. Food was discarded, employee washed his hands and placed gloves on. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence ,observed quat test kit completely new. No test kit at the station for employees to check sanitizer concentration.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
Food safety inspection conducted on 9/27/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed dirty floor on the corners , pasta station.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed employee prepping fish next to the hand sink . No splash guard at the hand sink . Employee moved the food. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the whole wheat flour. Employee corrected it. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer at the salad bar .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water inside reach in cooler located in front of the line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed some wet towels left on the counter. Chef placed the. Inside sanitizer. Corrected On-Site
Food safety inspection conducted on 3/1/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 12/15/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located in front of the grill station at ambient temperature of 44 F.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and scoops inside standing water ( water temperature 72 F). Chef discarded the water. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour in containers without label. Chef labeled it. Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes at 48 F inside reach in cooler with ambient temperature of 44 F ( more than 4 hrs ) . Tomatoes were cut at 10 am , tempered at 3:00 pm.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 12/15/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef). Warning - From follow-up inspection 2023-09-22: Chef is working on the process . **Time Extended** - From follow-up inspection 2023-11-08: The ROP machine is not in operation. As per chef, they will not be using the vaccine packaging machine unless they submit HACCP plan and request the variance.
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú). Warning - From follow-up inspection 2023-09-22: Chef is still working on the process. **Time Extended** - From follow-up inspection 2023-11-08: The ROP machine is not in operation. As per chef, they will not be using the vaccine packaging machine unless they submit HACCP plan and request the variance.
Food safety inspection conducted on 11/8/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/22/2023
High Priority
0
Intermediate
4
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without HCCP plan approved by the Division ( raw chicken, raw beef). Warning - From follow-up inspection 2023-09-22: Chef is working on the process . **Time Extended**
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting ROP process without approved variance from the Division ( example : veal ragú). Warning - From follow-up inspection 2023-09-22: Chef is still working on the process. **Time Extended**
- 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. 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 outside bar with portable hand sink, ice bin and beverage coolers . No Plan Review has been submitted. Bar is in operation at the time of the inspection. Repeat Violation Warning - From follow-up inspection 2023-09-22: Plan Review was submitted and it is still in process. Spoke with Reviewer about the case. **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 prep areas were added with prep tables and coolers. Plans needs to be updated specifying prep tables, equipments, hand sinks. Current layout doesn't match the approved layout. Warning - From follow-up inspection 2023-09-22: Plan Review was submitted and it is still in process. Spoke with Reviewer about the case. **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 4 total violations (0 high priority, 4 intermediate, 0 basic).
Additional Information
Contact Information
Phone: (305) 867-5938
Website: http://www.thebathclub.com/
Google Rating
★★★★½ (4.6/5)
(209 reviews)Opening Hours
Monday:7:15 AM – 4:00 PM
Tuesday:7:15 AM – 4:00 PM
Wednesday:7:15 AM – 7:00 PM
Thursday:7:15 AM – 10:00 PM
Friday:7:15 AM – 10:00 PM
Saturday:7:15 AM – 10:00 PM
Sunday:7:15 AM – 7:00 PM
✓ Currently Open
Features
Location
View on Google MapsLast Enriched At: 5/14/2025