11 Street Diner
1065 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2324058
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 8 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed raw fish thawed in original ROP packaging.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk in cooler coleslaw and pico de gallo missing production date, as per employee made two days prior.
Repeat violation
Basic8
Code 06, Food properly thawed: 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 raw fish thawed in original ROP packaging.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed ice cream in walk in freezer stored on the floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observe two tongs hung on oven handle at prep area.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed an employee at the front counter engaging in food service while wearing a bracelet.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed sanitizer buckets at cook line with a reading of 0ppm. Manager had employees refill sanitizer bucket with a final reading of 150 PPM.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in. Cooler interior/shelves have accumulation of soil residues.
Observed shelves at rear walk in cooler soiled with mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers on shelf at prep area wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in two reach in coolers at Cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.