41 MIAMI

Name: 41 MIAMI
Address: 4101 PINETREE DR, MIAMI BEACH, FL, 33140, US
Rating: 0

4101 PINETREE DR, MIAMI BEACH, FL 33140

License #2332196

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 20 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

41 MIAMI in MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 107 total violations — 12 critical, 34 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2025

The latest inspection on October 6, 2026 shows 20 observation rows: 5 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

107

Coverage note

Inspector notes linked where available

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DBPR

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning. Observed raw beef stored in plastic container for seasoning and the container has old label " green beans ".
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on ceiling floor.
[08B-38-4] Food stored on floor. Observed some food cases on walk in freezer floor.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting cook chill for items not specified in its approved HACCP ( cooked chicken, cooked lamb, cooked turkey etc)
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment is vacuumed sealing fresh salmon inside walk in cooler .
[03G-52-1] Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed raw ground beef vacuumed packaged on site inside walk in freezer without date marking.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed expired boiler certificates since 10/2/2026. Condo Association manager provide information the building already paid for them , just waiting for certifications .
[03G-43-3] Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment is vacuumed sealed fresh salmon without approved process waiver. Establishment needs to use 10K bags or submit supporting scientific documentation.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical product with no label (degreaser as per employee ). Employee labeled the spray bottle.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed fresh onsite vacuumed salmon inside the regular sealed bag in the walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade chimichurri prepared on 10/5 (in the morning as per employee ) without date marking.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee didnt wash his hands after touching his face and continuing prepping food. Employee was coached and washed his hands .
[14-33-4] Shelves with rust that has pitted the surface. Observed rusted shelf covered by tin foil.
[31A-10-4] Equipment drain line draining into handwash sink. Observed dehumidifier draining into one of the hand sink in the kitchen. Chef moved the equipment immediately.
[33-06-4] Trash receptacles not provided where needed in establishment. Observed missing trash container at the end of the hand sink station prep area.
[35A-02-8] Live, small flying insects found. Observed flying insect in the kitchen area.
[36-24-5] Hole in or other damage to wall. Observed by the ice machine.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed open drink on prep table. The chef discarded it .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen, prep and dishwasher areas soiled.
[16-01-4] Dishmachine has no data plate/operating specifications. Observed current data plate not readable, text has faded.
[13-04-4] No food preparation at the time of inspection.
[13-03-4] No food preparation at the time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed a several ovens and hot holding unit soiled with grease and old food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing in ware-wash area.
[03G-50-1] 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. Establishment already submitted the documents, but is pending review.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed male employee Danielo has not received food handler training.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Earnest Trotman expired on 07/27/2025.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine on the catchall soiled. Employee cleaned it.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen, prep and dishwasher areas soiled.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed just cleaned and sanitized food pans placed on the floor by employee. Operator placed back for cleaning and sanitizing in dishwasher.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observe clean utensils sorted in dirty drawer of black storage trolley. Employee started cleaning the storage drawers.
[35A-03-4] Dead roaches on premises. Observed approximately a total of 18 dead roaches inside the light fixture shields in the kitchen area.
[16-01-4] Dishmachine has no data plate/operating specifications. Observed current data plate not readable, text has faded.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed male employee with no beard guard while prepping food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint while cutting vegetables.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed a several ovens and hot holding unit soiled with grease and old food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing in ware-wash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed utensil storage trolley soiled on top and inside drawers and the bottom shelves of prep tables.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed trays and food containers not sanitized as evidence of the high temp dishwasher is not reaching the temperature. Dishwasher was in use and the thermolabels didnt change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 6 live roaches coming out of the wall and tile behind dishwasher area in the kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-37-1] Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired in the year 2023 and chlorine kit expired in 2021.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee changed
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a cleaning sponge inside the handwash sink at the coffee station. Employee moved it out.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher was in use, and the thermolabels didnt change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color
[03G-50-1] 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. Establishment already submitted the documents, but is pending review.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed male employee Danielo has not received food handler training.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Earnest Trotman expired on 07/27/2025.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed two cycles the dishwasher reached a max temperature of 137°F on the gauge. The thermal label test (inspectors and operators) strips also determine not reaching the correct temperature for sanitizing. Dishwasher was in use and the thermolabels didnt change the color as specified in the instructions. Employee changed the water and then, sanitizing process was corrected. Thermolabels changed to the right color.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop beef base soup. Chef discarded it.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored on the top side of ice machine , the surface has not been cleaned and sanitized. Person in charge moved them to ware washing area.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[41-10-4] Toxic substance/chemical improperly stored. Observed glass cleaner next to clean utensils. Chef moved it immediately.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for more than 48 hrs for cooked food ( beef, chicken, lamb, veggies, Turkey ) without process waiver approved .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed one rack blocking one of the hand sink at the kitchen area . Rack was moved .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink next to 2CS (prep ).
[03G-50-1] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs, cooked chicken, cooked fish sausages from 9/27 without date inside walk-in cooler. Employee dated all the food.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies instead of original certificates.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing faucet at the 3 compartment sink .
[08B-38-4] Food stored on floor. Observed plastic containers with chicken on walk in freezer floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing hand sign at the hand sink located at the bar .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing inside standing water . Chef opened the cold running water .
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leak underneath one of the hand sink located at the kitchen . Owner called the plumber to fix the issues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on prep tables . Employee prepared sanitizing solution quart 200 ppm and placed the towels inside .
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees wearing gloves and prepping food without washing their hands first. Employees were oriented about the correct procedure, one by one went to the hand sink to wash their hands .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at the coffee station blocked by a rack . Employee moved the rack immediately.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser ( as per employee ) without label at the Warewashing area. Employee labeled the bottle.