VIDA/ BLADE

Name: VIDA/ BLADE
Address: 4441 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 49.8

4441 COLLINS AVE, MIAMI BEACH, FL 33140

License #2331980

49.8 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VIDA/ BLADE in MIAMI BEACH currently holds an InspectFL Health Score of 49.8 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 12, 2026. Across those visits, inspectors documented 73 total violations — 17 critical, 11 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 11, 2026

The latest inspection on October 12, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

82%

Inspector notes

Coverage note

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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.

Disposition: Inspection Completed - No Further Action
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed smoked salmon, mortadella, cheese , onions, garnishes at the buffet without sneeze guard. Chef decided to discarded them and set new food behind the sneeze guard .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with mold like substance located at the back of the grill station .
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink located at the vida coffee station with coffee residue inside.
[16-46-4] Old labels stuck to food containers after cleaning. Observed clean container with old label stuck on it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter at 49F inside cooler for less than 4 hrs m (as per employee) . Employee set the item in ice.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the top side of the machine. The surface has not been cleaned and sanitized. Person in charge sent the scoop to the ware washing area.
[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 moved immediately.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled cooler at the coffee station area.

Disposition: Warning Issued
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked plastic food container used for food. Person in charge discarded it.
[08B-38-4] Food stored on floor. Observed potato boxes on the floor on walk in freezer
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
[01B-07-4] Food with mold-like growth. See stop sale. Observed sun-dried tomato dated 1/15 with mold like substance inside walk in cooler. Food was discarded immediately.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon inside walk in cooler. Employee inverted them.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sun-dried tomato dated 1/15, homemade chimichurri 1/13, bacon jam 2/10, chive cream cheese 2/10 inside walk in cooler. Food was discarded.
[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 conducting ROP process with cooked food other than sous vide or cook chill without approved waiver and supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup)
[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 establishment conducting ROP process with cooked food other than sous vide or cook chill without approved HACCP or waiver with supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup).

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed amberjack inside the sealed vacuumed bag in the process of being thawed. Employee removed the fish from the bag immediately.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while prepping food. Employee took the bracelet out.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Chef moved the tongs.
[12A-27-4] Employee touched cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee touched cracked shell eggs , then touched the prep table with the same gloves and without washing his hands. Employee was couched and washed his hands.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs together with cracked shell eggs at the front counter .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding); potato pave (59F - Cold Holding)at the breakfast line. As per employee for 2 hours. Good items were placed in ice bath immediately. After 30 minutes, sausage (39F - Cold Holding); potato pave (41F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed commercially processed sausage at 122F above cook line. Sausages on the line for 21/2 hrs as per employee. Employee reheated the sausages at 172F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal pieces inside the hand sink. Employee moved it out.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Operator placed chain.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line ambient temperature at 53 F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed across cook line on top of reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking coffee at dishwasher area.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken container lids at reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed utensils at the buffet area not protected. Operator placed utensils behind sneeze guard.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed powder sugar not identified as its common name at kitchen. Employee labeled it.
[08B-02-4] Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty dishes at kitchen and no handwashing after.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooler in front of cook line :; ham (57F - Cold Holding); raw salmon (58F - Cold Holding); cheese (59F - Cold Holding); pooled eggs (64F - Cold Holding); American cheese (42F - Cold Holding) at reach in cooler in front of cook line. As per operator for less than 4 hours. Operator placed items inside garbage can.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice dispenser in soda machine soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop flour. Plastic container was discarded .
[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 prep area next to flour wraps. Cell phone was moved.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets, wristbands, wristwatches, etc.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation inside the kitchen without beard guard restrain.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed potato cakes left outside near the prep sink . Employee moved it immediately to the reach in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at the cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water ( water room temperature of 86 F) . Sous chef discarded the water .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at different locations .
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his beard and then, touching plates and clean utensils without handwashing. Employee was advised and washed his hands correctly.
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee crouching jalapeños while cutting them with bare hand contact . Jalapeño peppers will be added without reheating process. Person in charge discarded all the jalapeño peppers and employee washed hands and placed gloves on .