DirtyFLRestaurant Inspection Data

INTIMAR

INTIMAR in Sunny Isles, Florida has undergone five health inspections, recording one high-priority violation, 18 intermediate violations, and 29 basic violations, with 18 violations identified in the last 90 days. The establishment currently holds an average food safety rating of 1.9 out of 5, and recent data indicate an improving trend in compliance over time.

Last inspection: 1 months ago · 5 reports on file

17040 Collins Avenue
Florida, 33160
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13467468

Met Inspection Standards

2 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area and kitchen area.
  • 31A-09-4:Intermediate - Handwash sink in bar area not accessible for employee use at all times due to bowls being stored inside. Repeat Violation
  • 03G-50-1:Intermediate - Observed reduced oxygen packaging machine located on shelf in kitchen area. Per chef establishment is no longer using the machine. I advised that establishment cannot engage in process without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation

3/11/2026· 1mo ago

Visit ID: 13466920

Met Inspection Standards

5 int, 8 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice. Repeat Violation Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 03G-53-1:Basic - - From initial inspection : Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Warning - From follow-up inspection 2026-03-11: Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Warning **Time Extended**
  • 03G-54-1:Basic - - From initial inspection : Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2026-03-11: Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour removed from their original containers, placed in plastic containers and not labeled. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed glass cups stored in hand washing sink in bar area. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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** Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 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. Warning - From follow-up inspection 2026-03-11: 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. Warning **Time Extended**

7/21/2025· 8mo ago

Visit ID: 10871349

Follow-up Inspection Required

5 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice. Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 03G-53-1:Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Warning
  • 03G-54-1:Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour removed from their original containers, placed in plastic containers and not labeled. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed glass cups stored in hand washing sink in bar area. Warning
  • 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/ Warning
  • 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** Warning
  • 02B-01-5:Intermediate - Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation Warning
  • 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. Warning

4/2/2025· 1y ago

Visit ID: 8864024

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense rice.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed various foods stored on floor in hallway.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of cooked eggs stored in hand washing sink. Advised chef and he removed. Corrected On-Site
  • 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.

8/19/2024· 1y 8mo ago

1 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of sodas being stored on floor in dry storage area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed case of plastic bowls being stored on floor in dry storage area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 03G-05-5:High Priority - Observed raw salmon and raw mahi packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloths in handwashing sink located in bar area and kitchen area.
  • 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/ Observed 4+ employees present and engaging in food preparation with no certified manager present at to,r of inspection.
  • 02B-01-5:Intermediate - Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
  • 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 establishment conducting reduced oxygen packaging for various raw fish. Operator advices that they hold fish for less than 48 hours.

Additional Information

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✓ Subpremise
Last Enriched At: 5/14/2025

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