THE ELSER
Food safety records indicate THE ELSER in MIAMI has 3 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.
398 NE 5 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 10/24/2025
Inspection #: Visit ID: 10903615
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from the packaging during inspection.
- 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 at Bar area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Cook line area. Operator removed during inspection. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Bar area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 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.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 raw ribs cooked shrimp (105F - Hot Holding) located at cooked line, as per operator less than 20 minutes. Operator stored inside hot unit. **Corrective Action Taken**
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board at Bar area. Operator removed during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area. Operator provided during inspection. Corrected On-Site
Inspection Date: 1/21/2025
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
- 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.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice machine located pool area front counter area. Operator removed during inspection. 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located pool Bar area. Operator provided during inspection. Corrected On-Site
Inspection Date: 7/18/2024
- 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.
- 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.
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Last Enriched At: 5/14/2025
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