OPERA HOUSE

Health inspection records show OPERA HOUSE in MIAMI has 11 inspections with a food safety rating of 1.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 11 reports on file

1750 North Bayshore Drive

Miami, Florida, 33132

Wynwood

Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)

Based on 11 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13606640

Follow-up Inspection Required

2 high, 3 int, 9 basic

36-36-4:Basic - Ceiling tile missing. Kitchen. Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 72°f inside metal container located cook line area. Operator removed the water solution. Corrected On-Site Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located next to ice machine. Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. Warning
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Bar area. Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
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. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink in bar area. Operator removed during inspection. Warning
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Arnold, Max, Danilo, Agustin, Silvia. Warning

1/8/2026· 2mo ago

Visit ID: 13599559

Met Inspection Standards

1 int

11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2025-12-18: **Time Extended** - From follow-up inspection 2026-01-08: Still observed has no written procedures. **Time Extended**

12/18/2025· 2mo ago

Visit ID: 13591924

Follow-up Inspection Required

2 high, 1 int, 3 basic

13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-12-18: Still observed employee with no hair restraints during inspection. **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen. - From follow-up inspection 2025-12-18: Still observed Floor tiles missing and/or in disrepair. Kitchen. **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen. Repeat Violation - From follow-up inspection 2025-12-18: Still bserved plastic container with cook oil stored directly on floor kitchen. **Time Extended**
22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. - From follow-up inspection 2025-12-18: Still observed manager waiting for the parts. **Time Extended**
22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2025-12-18: Still observed manager waiting for the parts. **Time Extended**
11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2025-12-18: **Time Extended**

12/9/2025· 3mo ago

Visit ID: 13495939

Follow-up Inspection Required

5 high, 1 int, 5 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
08B-38-4:Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen. Repeat Violation
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar and kitchen.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm.
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Repeat Violation
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.
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw calamari. Operator reorganized products. Corrected On-Site
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

8/18/2025· 6mo ago

Visit ID: 10874031

Met Inspection Standards

3 high, 4 int, 7 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
08B-38-4:Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar area observed utensils stored in standing water at 81°f. Operator discarded the water during inspection. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Near three compartments sink.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing procedures.
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. Coached employee on proper hand washing procedures.
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 salmon a raw shrimp stored over raw beef inside reach in cooler. Operator stored properly. Corrected On-Site
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board located at cook line area.
31B-03-4:Intermediate - No soap provided at handwash sink. Bar area. Operator provided during inspection. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner located at bar area.

1/22/2025· 1y 1mo ago

3 int, 9 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
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. Reach in cooler door in disrepair located cook line area.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Repeat Violation
16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

12/26/2024· 1y 2mo ago

4 int, 7 basic

8/26/2024· 1y 6mo ago

2 high, 4 int, 14 basic

2/2/2024· 2y 1mo ago

Visit ID: 8487188

Met Inspection Standards

2 int, 5 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
36-73-4:Basic - Floor soiled/has accumulation of debris. Near ice machine.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near ice machine.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

9/6/2023· 2y 6mo ago

Visit ID: 8487054

Follow-up Inspection Required

1 high, 5 int, 11 basic

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Warning - From follow-up inspection 2023-09-06: **Time Extended**
32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning - From follow-up inspection 2023-09-06: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-09-06: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler located at cook line area. Warning - From follow-up inspection 2023-09-06: **Time Extended**
35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-09-06: **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic containers with cook oil stored on floor near cook line area. Warning - From follow-up inspection 2023-09-06: Still observed. **Time Extended**
31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom. Warning - From follow-up inspection 2023-09-06: **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2023-09-06: **Time Extended**
14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-06: **Time Extended**
36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located at cook line area. Warning - From follow-up inspection 2023-09-06: **Time Extended**
42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2023-09-06: **Time Extended**
22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. Warning - From follow-up inspection 2023-09-06: Still observed dismachine chlorine sanitizer 00 ppm. Admin Complaint
11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-09-06: **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. Chlorine. Warning - From follow-up inspection 2023-09-06: Still observed no test kit chlorine. **Time Extended**
31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Warning - From follow-up inspection 2023-09-06: **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-09-06: **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David Nelson, Jean Darius, Daniel Veloza, Warning - From follow-up inspection 2023-09-06: Still observed David Nelson, Jean Darius, Daniel Veloza. **Time Extended**

8/30/2023· 2y 6mo ago

Visit ID: 8361878

Follow-up Inspection Required

1 high, 6 int, 14 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Warning
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
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 cellular phone stored on top of a prep table located at cook line area. Operator removed during inspection Corrected On-Site Warning
14-11-5:Basic - Equipment in poor repair. Reach in cooler located at cook line area. Warning
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
08B-38-4:Basic - Food stored on floor. Observed plastic containers with cook oil stored on floor near cook line area. Warning
14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Warning
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. Ice machine bar area. Operator stored properly during inspection. Corrected On-Site Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women bathroom. Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located at cook line area. Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. Warning
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Warning
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
31B-03-4:Intermediate - No soap provided at handwash sink. Bar area. Warning
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David Nelson, Jean Darius, Daniel Veloza, Warning

Additional Information

Contact Information

Phone: (786) 975-2358

Website: https://miamioperahouse.com/

Google Rating

★★★½☆ (3.7/5)

(225 reviews)

Price Level

Opening Hours

Monday:11:00 AM – 1:00 AM

Tuesday:11:00 AM – 1:00 AM

Wednesday:11:00 AM – 1:00 AM

Thursday:11:00 AM – 1:00 AM

Friday:11:00 AM – 2:00 AM

Saturday:11:00 AM – 2:00 AM

Sunday:11:00 AM – 1:00 AM

✓ Currently Open

Features

✓ Restaurant

Location

View on Google Maps

Restaurant Features

Serves Beer

Serves Wine

Lunch

Dinner

Takeout

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

Report Enrichment Status

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