THE PATIO
100 S POINTE DR, MIAMI BEACH 33139
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by pre table. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across from handsink. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. **Repeat Violation**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at above prep table across cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by ice machine.
- 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 employees personal food stored at preparation table by ice machine.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler by cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engage in multiple tasks at cook line without changing gloves, instructed employee in proper hygiene. **Corrective Action Taken**
- 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 pasta at walk in cooler held more than 24 hours not properly date marked. Observed lasagna at reach in cooler by cook line held more than 24 hours not properly date marked.
Food safety inspection conducted on 10/30/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).