BAYSHORE CLUB

Name: BAYSHORE CLUB
Address: 3391 PAN AMERICAN DRIVE, MIAMI, FL, 33133, US
Rating: 87.5

3391 PAN AMERICAN DRIVE, MIAMI, FL 33133

License #2337318

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

87.5 Grade B / 100

Solid Health Score

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Quick take

BAYSHORE CLUB in MIAMI currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 7 major, 17 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed for 3 employees at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[36-22-4] Floor area(s) covered with standing water. Observed at entrance of kitchen next to hand sink and ice bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dry storage closet employees backpacks stored on top of dry items on shelves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler raw chicken and raw shelled eggs stored over salmon. Chef removed and stored correctly.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed at kitchen front line next to hand wash sink.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Warning Issued
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed stored on ice machine.
[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 expired for Lead chef Khalid Sbaiti on 3/17/24.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at dry storage area stored in a container of flour.
[08B-12-5] Stored food not covered. Observed at cook line reach in cooler containers of wedged potatoes and risotto stored uncovered.
[35A-02-7] Live, small flying insects found Observed at alcohol storage closet approximately 12 small live flying insects flying and landing on bottles and shelves at storage closet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, calamari seafood mix (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); marinade fish (52F - Cold Holding); conch fritter batter (51F - Cold Holding) as per operator more than 4 hours. Operator began removing items to discard. Observed at bar counter watermelons (61F - Cold Holding). As per operator for less than 2 hours. Operator placed onto ice to cool.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at hand wash sink at front line of kitchen blocked by soda rack and hot box.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at bar in water of 73F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, calamari seafood mix (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); marinade fish (52F - Cold Holding); conch fritter batter (51F - Cold Holding) as per operator more than 4 hours. Operator began removing items to discard.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed drink napkins with company name and logo at rear of kitchen prep area, used to line between slices of raw salmon.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of rice at dry storage area.
[35B-02-4] Insect control device installed over food preparation area. Observed stored inside of hand wash sink at front line of kitchen. Operator removed from hand sink.

Community reaction

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