DirtyFLRestaurant Inspection Data

A LOVE STORY WINERY & BISTRO

A LOVE STORY WINERY & BISTRO in MIAMI has 10 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

8800 SW 56 ST

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13627242

Met Inspection Standards

1 high, 2 int, 1 basic

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior. - From follow-up inspection 2026-02-06: Observed several reach in cooler in kitchen and food prep area with soiled interior. **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. - From follow-up inspection 2026-02-06: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink. - From follow-up inspection 2026-02-06: Observed no quaternary test kit for three compartment sink. **Time Extended**
  • 31A-12-4:Intermediate - - From initial inspection : Intermediate - No handwash sink for employees located in downstairs bar area. - From follow-up inspection 2026-02-06: **Time Extended**

2/5/2026· 1mo ago

Visit ID: 13533723

Follow-up Inspection Required

9 high, 7 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of flour at prep station in kitchen.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth used to cover seasonings at prep area.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint in kitchen engaged with food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed down stairs walk in cooler floor soiled.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs store on oven door handle.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located in kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed downstairs walk in cooler fan covers soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior.
  • 08B-12-5:Basic - Stored food not covered. Observed jar of lychees at the bar area not covered.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and clear squeeze bottles with no label at cook line.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee touch face and immediately grab clean utensils without proper handwashing.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately five flying insects around the bar area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025. Operator made payment to update license. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed produce stored above and next to flan inside downstairs walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (48F - Cold Holding); risotto rice (45F - Cold Holding); ham croquettes (51F - Cold Holding).
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of stainless steel spray stored next to seasonings in prep area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade station soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
  • 31A-12-4:Intermediate - No handwash sink for employees located in downstairs bar area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at hand wash sink in bar area.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack station for clean containers.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water and bleach with no label at employee prep area.

9/29/2025· 5mo ago

Visit ID: 10908830

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed back prep area ceiling in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Observed buckets containing broth inside walk in cooler and bags of ice on floor inside walk in cooler downstairs. Operator removed from floor. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 94F next to the main cook line. Operator discarded water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler downstairs with soiled fan covers. Observed reach in freezer containing desserts with soiled gaskets in the main kitchen area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on a plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles located at the main cook line with no label. Operator labeled. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler downstairs. Operator removed. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust accumulation on dry rack shelf near ware washing area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution at the bar area not labeled. Operator labeled. Corrected On-Site

2/17/2025· 1y ago

5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance at ice machine at basement area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on multiple station. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Operator removed tongs during inspection. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler next to ware washing area soiled. Employee cleaned during inspection. Corrected On-Site

12/16/2024· 1y 2mo ago

2 high, 1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

6/28/2024· 1y 8mo ago

Visit ID: 8603221

Met Inspection Standards

3 basic

  • 36-34-5:Basic - Observed Ceiling soiled with food debris at preparation room.
  • 10-14-5:Basic - Observed Ice bucket not inverted near ice machine. Manager inverted bucket. Corrected On-Site
  • 16-03-4:Basic - Observed spray nozzle at warehouse washing area soiled.

5/6/2024· 1y 10mo ago

Visit ID: 8644164

Met Inspection Standards
  • N/A:No Violations Were Observed

4/1/2024· 1y 11mo ago

Visit ID: 8603672

Follow-up Inspection Required

1 int, 1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended** - From follow-up inspection 2024-04-01: Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended** - From follow-up inspection 2024-04-01: Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. **Time Extended**

2/1/2024· 2y 1mo ago

Visit ID: 8602934

Follow-up Inspection Required

1 int, 1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended**

1/31/2024· 2y 1mo ago

Visit ID: 8374243

Follow-up Inspection Required

7 high, 5 int, 4 basic

  • 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 near 3 compartment sink at 49 F. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler in prep room at 52 F. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (86 F - Cooling) at preparation area. As per cook, for more than 2 hours. Cook took product to reheat to 165F. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-1-23. Manager renewed license during inspection. **Corrective Action Taken** Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (52 F - Cold holding); cooked ribs (52F - Cold Holding) at preparation reach in cooler across from 3 compartment sink. As per cook, for less than 30 minutes. Observed butter (55F - Cold Holding) inside double pan at preparation reach in cooler at cook line. As per employee, for 30 minutes. Employee removed product from double pan and placed inside bottom portion of reach in cooler. Observed cooked potatoes (47F - Cold Holding), raw cut chicken (51F - Cold Holding) at room temperature above preparation cooler near fryer station. As per employee, less than 15 minutes. Observed bleu cheese (48F - Cold Holding); raw tuna (47F - Cold Holding) at preparation reach in cooler at expo area. As per employee, for 1 hour. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. **Corrective Action Taken** Repeat Violation Warning
  • 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 cooked chicken at 115F at room temperature at cook line near fryer station. As per employee, for 30 minutes. Advised employee to reheat product to 165F. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of butane on prep table with sauces near expo area. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Employee was coached on proper hand washing. **Corrective Action Taken** Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of chicken. Provided form to manager. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall-mounted dicer soiled with old food debris located in prep room near hand wash sink. Observed juicer container with old food debris. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at expo station and bar. Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning

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