DirtyFLRestaurant Inspection Data

SALVAJE

Based on 5 health inspections, SALVAJE in MIAMI has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

3401 NE 1 AVE UNIT CU-2

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 10877610

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at bottom of cooler drawers.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink across cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to sushi station. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed ext to sushi station. Repeat Violation

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10853960

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above rice cooker by dessert reach in cooler. Warning - From follow-up inspection 2025-08-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by three compartment sink and drawers at cook line. Warning - From follow-up inspection 2025-08-05: Observed reach in cooler gaskets torn by three compartment sink and drawers at cook line. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by three compartment sink and near cook line. Warning - From follow-up inspection 2025-08-05: Observed reach in cooler gaskets soiled by three compartment sink and near cook line. **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at bar area used as a dump sink. Warning - From follow-up inspection 2025-08-05: Observed container stored inside hand sink bar area. **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-08-05: **Time Extended**

Inspection Date: 6/5/2025

Inspection #: Visit ID: 10699190

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle to dispense rice stored inside rice container by kitchen entrance. Warning
  • 36-36-4:Basic - Ceiling tile missing. Observed above rice cooker by dessert reach in cooler. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not inverted by storage area near walk in cooler. Employee inverted. Corrected On-Site 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. Observed yellow cutting board across flat grill. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by three compartment sink and drawers at cook line. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sinks at bar area. Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by three compartment sink and near cook line. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled above white chest freezer. Observed cooking oil not labeled above white chest freezer. Warning
  • 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. Observed Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed sport towels used as a liner inside cooked octopus ziplock. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked octopus at drawers at cook line. Employee relocated correctly. Corrected On-Site 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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at bar area used as a dump sink. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at bar area. Warning

Inspection Date: 10/18/2024

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal water inside reach in cooler.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at sushi station.

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8344549

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sushi bar area sushi rice (83F - Cold Holding). As per chef since over night. Chef discarded sushi rice.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar area sushi rice (83F - Cold Holding). As per chef since over night. Chef discarded sushi rice.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(1,709 reviews)

Price Level

$

Opening Hours

Monday:5:00 PM – 12:00 AM
Tuesday:5:00 PM – 12:00 AM
Wednesday:5:00 PM – 12:00 AM
Thursday:5:00 PM – 12:00 AM
Friday:5:00 PM – 1:00 AM
Saturday:5:00 PM – 1:00 AM
Sunday:12:00 – 11:00 PM
✗ Currently Closed

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0