SANTA MARIA BISTRO
1643 Brickell Avenue
Miami, Florida, 33129
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor at kitchen hallway. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked potatoes inside reach in cooler by cook line. Chef rearranged products. **Corrected On-Site**
- 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 cooked quinoa inside reach in cooler at cook line no date marked, as per chef for approximately 2 days prior. **Repeat Violation**
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed produce case at front counter on floor. Observed oil containers at cook line on floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 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 cooked pasta on reach in cooler at cook line no date marked, as per chef for more than 24 hours prior.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at handwashing sink at cook line. Owner turned back on.
Food safety inspection conducted on 12/17/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).