SMOKI

Name: SMOKI
Address: 1970 NE 153 ST BAY#13, NORTH MIAMI BEACH, FL, 33162, US
Rating: 57.3

1970 NE 153 ST BAY#13, NORTH MIAMI BEACH, FL 33162

License #2336633

57.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SMOKI in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 57.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 22, 2025. Across those visits, inspectors documented 97 total violations — 15 critical, 34 major, 48 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Admin. complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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 smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed DALACIO, DALESSIO with no manager certification.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.

Call Back - Admin. complaint recommended
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched smoked salmon with bare hands.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables
[08B-38-4] Food stored on floor. Observed bag of sugar stored on the floor by the entrance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go plastic containers
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area.
[41-07-4] Container of medicine improperly stored. Observed multiple medicine bottles on top of the prep table shelves mixed with establishment work products.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rolling doors (garage type) do not seal.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Throughout the establishment.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna.
[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. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no names.
[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 smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdrivers, other tools stored above and next to prep areas, single service articles
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage rack beside 3C sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Warning Issued
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of fresh salmon that is pellet feed and no proof of tuna and corvina.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched smoked salmon with bare hands.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled smoked salmon without washing hands first, not engaged in food preparation before handling the smoked salmon.
[16-37-1] Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloths on prep tables
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables with accumulated rust and grease. Observed handwashing sink soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times.
[33-34-4] Storage area not maintained clean and organized. Observed kitchen area not organized.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage rack beside 3C sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed DALACIO, DALESSIO with no manager certification.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, sugar, sauces not labeled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave and smoker.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Books (no food related) on prep table upper shelves
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade towel used to store onions. Stop sale.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw defrosted salmon and raw defrosted tuna vacuum package.
[41-10-4] Toxic substance/chemical improperly stored. Observed bleach and degreaser mixed with bottles of vinegar and soy sauce.
[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 smoked salmon and dried tuna not date marked. As per operator, dried 1 to 2 months ago.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Eggs, humus in RIC.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, pans
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed multiple shelves with surface rust.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed online menu with no consumer advisory on raw salmon and raw tuna. Printed form for operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no names.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go plastic containers
[03G-40-2] Establishment smoking food as a preservation method without an approved Process Waiver from the Division of Hotels and Restaurants. Observed salmon and tuna that has been smoked and stored in reach in coolers with no approved variance.
[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 salmon, tuna that has been vacuum packaged fresh and stored fresh, observed vacuum packaged cream cheese. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed working shelves with old food debris. Observed interior of smoker with old food debris. Observed metal container with salt and pepper with accumulated rust. Observed all food containers soiled with old food debris. Observed knives magnet soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menus with no consumer advisory on raw salmon and raw tuna.
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed no lights in the back office area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Salt tumbler rusted
[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. Observed operator smoking/drying salmon and tuna with no HACCP OR special process wavier.
[36-24-5] Hole in or other damage to wall. Observed hole under the handwashing sink.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm).
[35A-03-4] Dead roaches on premises. Observed one dead roach on the floor next to prep table.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed salmon jerky prepared on site, no approved process waiver. See stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter on mop sink with no vacuum breaker.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse