SAFRON MEDITERRANEAN GRILL

Name: SAFRON MEDITERRANEAN GRILL
Address: 1049 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 0

1049 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2327653

🥙 Mediterranean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAFRON MEDITERRANEAN GRILL 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 30, 2026. Across those visits, DBPR recorded 122 total findings; InspectFL has detailed violation rows for 116 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 30, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

116

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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SAFRON MEDITERRANEAN GRILL has a rough inspection history. Would you risk it?

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.

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler across from steam tables.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LENTIL SOUP (66F - Cooling) at reach in cooler at prep area, as per employee made the day prior.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed LENTIL SOUP (66F - Cooling) at reach in cooler at prep area, as per employee made the day prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding) at prep area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup at chest freezers, and prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment had no chemical test strips of any kind.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout cook line reach in cooler soiled with food debris.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle inside rice at front counter.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to employee via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout establishment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-12-5] Metal stem-type thermometer soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (52F - Cold Holding); cut tomatoes (49F - Cold Holding) double pan at RIC at front counter, as per cook for approximately 2 hours prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (77F - Hot Holding) at storage area hot holding, as per cook for approximately 1 hour prior.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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. Provided to employee via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal tong inside HWS at storage area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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-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.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at front counter by reach in coolers.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above dishwasher shows water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On ceiling tiles soiled throughout the kitchen. Observed ceiling vents soiled throughout the establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at kitchen and at front counter.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout the establishment.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes with tomatoes not stored at least 6 inches off of the floor by reach in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers of the establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers by front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground lamb(50F - Cold Holding); chicken (53F - Cold Holding); lamb chop (51F - Cold Holding)at reach in cooler by the front counter. As per employee since 10am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground lamb(50F - Cold Holding); chicken (53F - Cold Holding); lamb chop (51F - Cold Holding)at reach in cooler by the front counter. As per employee since 10am.
[53A-03-7] Food manager certification expired. 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 food manager certificate for Cihangir Ugucu expired on 5-24-2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed staff medicine over preparation table at preparation area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table at preparation area. Chef removed phone.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding units at at preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright reach-in cooler gasket soiled at dry storage area.
[14-69-4] Observed ice buildup in reach-in freezer ear ovens at preparation area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishmachine and reach-in freezer at preparation area soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Baklava (69F - Hot Holding) as per chef item has been out for approximately two hours chef will begin using time as a health control for this product.
[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. Provided person in charge with cleanup procedures via email.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink with metal container inside at preparation area. Container was removed.
[11-26-1] 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. Provided person in charge with employee reporting agreements, staff started signing it during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cooked baklava at front counter. Printed and provided chef with written procedures.