DirtyFLRestaurant Inspection Data

ROOM SERVICE AT BAYSHORE

ROOM SERVICE AT BAYSHORE has 3 health inspections on file for its MIAMI location, with an overall rating of 1.5/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 3 reports on file

2601 S BAYSHORE DR UNIT 260

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13535839

Met Inspection Standards

3 high, 3 int, 6 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line reach in cooler handles. Chef removed. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 101F. Chef removed and discarded. Corrected On-Site Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at self serve cooler containers of parfaits and salads not properly labeled.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed throughout at coffee bar and kitchen area. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at prep line reach in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license dated 10/01/2025. Operator paid during inspection. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler carton of raw shelled eggs stored over bag of carrots. Repeat Violation
  • 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 at front counter empanadas (89F - Hot Holding). As per chef items not kept more than 4 hours.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 159). Operator stoped use and set up three compartment sink. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all hand wash sinks. Repeat Violation
  • 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 for premade grilled cheese sandwiches and containers of tuna salad and fish dip not date marked.

9/30/2025· 5mo ago

Visit ID: 10887870

Met Inspection Standards

2 high, 6 int, 7 basic

  • 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 back pack store on shelf with dry storage and clean dish rack.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line reach in cooler handles. Chef removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. Chef removed and discarded. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator poster. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed throughout at coffee bar and kitchen area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes at cook line and front counter stored not inverted.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler raw shelled eggs stored over box of pineapples.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler package of raw ground beef stored over package of whole deli meat.
  • 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. Provided operator poster. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter sink used to store sanitizer spray bottle.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 157). Operator stoped use and set up three compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all hand wash sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed none available at kitchen prep counter sink.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed for sell serve containers of cut melons not properly labeled.

4/11/2025· 11mo ago

Visit ID: 8839321

Met Inspection Standards

4 int, 2 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on ice bin at mop sink area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at coffee station.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator ordered probe thermometer during inspection. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink in mop sink area.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with poster. Operator posted sign under digital menu. Corrected On-Site