DirtyFLRestaurant Inspection Data

ZUMA

ZUMA located in MIAMI has undergone 8 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 8 reports on file

Riverwalk
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13559309

Met Inspection Standards

1 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 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 employees cell phones on food preparation tables.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employers wearing watches while working with food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of food on kitchen floor.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed most kitchen employees not changing gloves as needed.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

10/24/2025· 4mo ago

Visit ID: 10898600

Met Inspection Standards

1 high, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside Both ice machine inside in kitchen, area, and Outside storage delivery area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most Kitchen cutting board in food preparation, work table.
  • 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 Employees personal bookbags on shelf in Food preparation area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Most kitchen employee working with food wearing watches.
  • 08B-38-4:Basic - Food stored on floor. Observed Pans of food on floor around Desert station, kitchen area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Boxes of frozen shrimp being thawed in room temperature, Food preparation station.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most Kitchen, food, workers.

4/28/2025· 10mo ago

Visit ID: 10785146

Met Inspection Standards

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed doing special process, Both cooking and raw food, Fish, Cook, sauce. Warning - From follow-up inspection 2025-04-28: Submitted to Tallahassee for approval.

2/21/2025· 1y ago

4 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 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 book back around food preparation area.
  • 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. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed doing special process, Both cooking and raw food, Fish, Cook, sauce. Warning
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

11/15/2024· 1y 3mo ago

1 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washer.
  • 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.

2/27/2024· 2y ago

Visit ID: 8505031

Met Inspection Standards

2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed frozen boxes of food on floor inside walk in freezer.
  • 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.
  • 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.

2/19/2024· 2y ago

Visit ID: 8614786

Met Inspection Standards

1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

9/20/2023· 2y 5mo ago

Visit ID: 8369897

Met Inspection Standards

1 high, 2 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones throughout food preparation area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watches, while working with food.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like Substance on wall Liquor bar area kitchen.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees Touching utensils, and then cooked food in cook area.
  • 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. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(2,451 reviews)

Price Level

$$$$

Opening Hours

Monday:11:45 AM – 3:00 PM, 6:00 – 11:00 PM
Tuesday:11:45 AM – 3:00 PM, 6:00 – 11:00 PM
Wednesday:11:45 AM – 3:00 PM, 6:00 – 11:00 PM
Thursday:11:45 AM – 3:00 PM, 6:00 – 11:00 PM
Friday:11:30 AM – 3:00 PM, 6:00 – 11:30 PM
Saturday:11:30 AM – 3:00 PM, 6:00 – 11:30 PM
Sunday:11:30 AM – 3:30 PM, 6:00 – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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