41 MIAMI

Name: 41 MIAMI
Address: 4101 PINETREE DR, MIAMI BEACH, FL, 33140, US
Rating: 88.3

4101 PINETREE DR, MIAMI BEACH, FL 33140

License #2332196

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.3 Grade B / 100

Solid Health Score

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Quick take

41 MIAMI in MIAMI BEACH currently holds an InspectFL Health Score of 88.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 28 total violations — 2 critical, 10 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic container with flour without label. Owner labeled the container immediately.
[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 m but needs some changes to final approval.
[08B-38-4] Food stored on floor. Observed some cakes on cardboard boxes on the walk in freezer floor. Chef moved them 6 inches above of the floor.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the warewash area. Maintenance is working on it.
[11-27-4] 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. Information was provided and printed immediately by the owner.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Plastic container was sent to 3CS.

Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint while cutting vegetables.
[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.
[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.
[35A-03-4] Dead roaches on premises. Observed approximately a total of 18 dead roaches inside the light fixture shields in the kitchen area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee changed
[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.
[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.
[16-01-4] Dishmachine has no data plate/operating specifications. Observed current data plate not readable, text has faded.
[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.
[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.
[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.
[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.

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