DirtyFLRestaurant Inspection Data

LETTUCE & TOMATO GOURMET GASTROBAR

LETTUCE & TOMATO GOURMET GASTROBAR maintains a 2.6/5 food safety rating based on 7 health department inspections in NORTH MIAMI BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

17070 West Dixie Highway
Florida, 33160
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13560481

Met Inspection Standards

1 high, 2 int, 4 basic

  • 10-20-4:Basic - In-use tongs stored on stove door handle between uses. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator in disrepair/has exposed insulation. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 08A-05-6:High Priority - Observed raw lamb stored over/not properly separated from various ready-to-eat foods in reach in cooler.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-05-5:Intermediate - Required employee training expired for all employees as of 1/25/26. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

10/27/2025· 4mo ago

Visit ID: 10937703

Met Inspection Standards

2 high, 1 int, 11 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table. Advised manager and she removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation
  • 14-38-4:Basic - Food storage container cracked or broken. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer (sushi).
  • 10-17-4:Basic - In-use knife/knives stored in cracks between reach in cooler and wall.
  • 10-20-4:Basic - In-use tongs stored on stove door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 14-36-5:Basic - Interior of refrigerator has exposed insulation.
  • 08B-38-4:Basic - Observed cases of raw beef stored on floor in kitchen area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for container of cut lettuce.
  • 41-07-4:High Priority - Observed a bottle of equate stomach relief stored in reach in cooler with food for customer consumption.
  • 31A-11-4:Intermediate - Handwash sink behind front counter used as a dump sink for ice. Advised manager that can not be used for any purposes other than handwashing.

3/13/2025· 12mo ago

1 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 14-38-4:Basic - Food storage container cracked or broken.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of sodas stored on floor behind front counter.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in sushi station.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to plastic container stored inside.

10/28/2024· 1y 4mo ago

1 high, 1 int, 5 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 14-36-5:Basic - Interior of refrigerator in disrepair and has exposed insulation. Repeat Violation
  • 36-04-5:Basic - Observed in sushi are ceiling not completely closed with AC ducts exposed. Ceiling not smooth, nonabsorbent and easily cleanable with dust on wood beams.
  • 22-16-4:Basic - Reach-in cooler interior and shelves has accumulation of soil residues.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various foods in reach in cooler.
  • 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. Emailed form to operator so he can print.

5/20/2024· 1y 9mo ago

Visit ID: 8485168

Met Inspection Standards

2 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 14-36-5:Basic - Interior of refrigerator in disrepair/has exposed insulation. Located in front of fryer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located in salad station.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored in hand washing sink. Chef removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink located behind front counter as a dump sink and to rinse pitcher.

5/20/2024· 1y 9mo ago

Visit ID: 8214367

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-05-20: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.located between prep tables. Chef removed. Corrected On-Site Warning - From follow-up inspection 2024-05-20: **Time Extended**

8/25/2023· 2y 6mo ago

Visit ID: 8359319

Met Inspection Standards

3 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 72°F and located next to sushi cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Discussed and emailed form to operator. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink in kitchen 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. Discussed and emailed form to operator. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(1,024 reviews)

Price Level

$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 10:00 PM
Saturday:11:30 AM – 10:00 PM
Sunday:11:30 AM – 10:00 PM
✓ Currently Open

Features

✓ Restaurant
✓ Bar

Restaurant Features

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

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