🪰1,241,883 violations tracked across 67 Florida counties

VILEBREQUIN LA PLAGE MIAMI

1685 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2338664

🦞 Seafood ℹ️
64.7 Grade F / 100

Failing Health Score

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Latest inspection
October 20, 2026 · 13 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 20, 2026 shows 13 observation rows: 4 critical, 7 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
17
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

VILEBREQUIN LA PLAGE MIAMI has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [02A-03-5] Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Form provided via email.
  • [10-20-4] In-use tongs stored on equipment door handle between uses.
  • [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • [22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
  • [24-17-4] Plates and cups dried with a towel/cloth.
  • [31B-03-4] No soap provided at handwash sink. Observed at the bar.
  • [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the breakfast menu not identified as raw or undercooked. Observed raw bar on the dinner menu with oysters, tuna tartar, scallop crude and shrimp cocktail. As per the chef the the shrimp cocktail is not raw so the other items need and asterisk next to them. There is also steal tartare on the menu not identified as raw.
  • [03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 portions of salmon in a vacuum sealed bag frozen. As per the chef the salmon was raw at the time it was sealed. Special process form provided by email.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 portions of salmon in a vacuum sealed bag frozen. As per the chef the salmon was raw at the time it was sealed. Special process form provided by email.
  • [12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then clean dishes without washing his hands.
  • [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers working Salvador, and Fabian .
  • [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed cook chicken in a vacuum sealed bag in the freezer. Special process form provided by email.
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