DirtyFLRestaurant Inspection Data

AMAVI MIAMI / HEAL

AMAVI MIAMI / HEAL has 2 health inspections on file for its MIAMI location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

3252 NE 1 AVE STE 109

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13534774

  • 08B-38-4:Basic - Food stored on floor. Observed frozen fruits stored on the floor in the walk in freezer. Warning
  • 22-16-4:Basic - Observed hummus station reach-in cooler interior have accumulation of soil residues. Warning
  • 29-49-6:Basic - Observed standing water in bottom of hummus station reach-in-cooler. Operator cleaned during the inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (76F - Cold Holding) stored on top of flattop for less than 3 hours, operated discarded item. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed 2 handwashing sinks removed in the hookah station and 1 hand washing sink removed in the HEAL kitchen area. Warning
  • 51-16-7: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 2 handwashing sinks removed in the hookah station and 1 hand washing sink removed in the HEAL kitchen area. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Top ribeye lamb chops Observed ribeyes, lamb chops and sirloin as reduced oxygen packing stored in the walk in cooler and walk in freezer for longer than 48 hours. Warning

Inspection Date: 10/4/2024

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom at dishwashing area.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee bathroom next to three compartment sink.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 84F.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink at bar area.
  • 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 wet cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad station ; cut tomatoes (50F - Cold Holding); leafy greens (50F - Cold Holding) less than 3 hours. Operator put ice for rapid chill. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added without vacuum breaker.

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Last Enriched At: 5/14/2025
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