DirtyFLRestaurant Inspection Data

THE BATH CLUB

Food safety records indicate THE BATH CLUB in MIAMI BEACH has 9 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

5937 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13565495

  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73F. Chef discarded the water immediately. Corrected On-Site Repeat Violation - From follow-up inspection 2025-11-12: Observed in use utensils in standing water that is 73F. Chef discarded the water immediately. **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025. - From follow-up inspection 2025-11-12: As per operator, sent was sent two checks by mail. Waiting on Tallahassee to process. **Time Extended**

Inspection Date: 10/31/2025

Inspection #: Visit ID: 10935911

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled inside both ice machines in the back.
  • 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. Observe one reach in cooler with a temperature of above 45°F, near the pizza oven.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone on prep counter. Employees removed. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in standing water that is 73°F. Chef discarded the water immediately. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Oct. 1, 2025.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding). Stop sale was issued. As per employee , food items have been there for more than 4 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tenders (53F - Cold Holding); hummus (57F - Cold Holding), chicken karage (53F - Cold Holding); potatoes (57F - Cold Holding) tzatziki (57F - Cold Holding) As per employee , food items have been there for more than 4 hours. Operator discarded the food.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef was unable to answer correct temperature require for calibration of thermometer. Chef was coached on proper procedures. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed the temperature above 45 °F reach in cooler and baine marine near the pizza oven . Employees were unaware and did not check secondary thermometer inside.

Inspection Date: 3/20/2025

  • 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.

Inspection Date: 11/1/2024

  • N/A:No Violations Were Observed

Inspection Date: 9/27/2024

  • 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.

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8619789

  • 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

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8343419

  • 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.

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8506669

  • 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.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8323013

  • 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**

Additional Information

Contact Information

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

Last Enriched At: 5/14/2025

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