41 Miami
4101 Pinetree Dr, Miami Beach, FL 33140 · Permanent Food Service · License 2332196
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)-50
- Safety score50
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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed fresh onsite vacuumed salmon inside the regular sealed bag in the walk in cooler.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed establishment is vacuumed sealing fresh salmon inside walk in cooler .
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Observed raw ground beef vacuumed packaged on site inside walk in freezer without date marking.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee didn't wash his hands after touching his face and continuing prepping food. Employee was coached and washed his hands .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed flying insect in the kitchen area.
Intermediate4
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 homemade chimichurri prepared on 10/5 (in the morning as per employee ) without date marking.
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment is vacuumed sealed fresh salmon without approved process waiver. Establishment needs to use 10K bags or submit supporting scientific documentation.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed dehumidifier draining into one of the hand sink in the kitchen. Chef moved the equipment immediately.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with chemical product with no label (degreaser as per employee ). Employee labeled the spray bottle.
Repeat violation
Basic9
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed establishment conducting cook chill for items not specified in its approved HACCP ( cooked chicken, cooked lamb, cooked turkey etc)
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed some food cases on walk in freezer floor.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed open drink on prep table.
The chef discarded it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Shelves with rust that has pitted the surface.
Observed rusted shelf covered by tin foil.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed raw beef stored in plastic container for seasoning and the container has old label " green beans ".
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
Observed missing trash container at the end of the hand sink station prep area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed by the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed mold like substance on ceiling floor.
Repeat violation
Reporting only2
Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.
For reporting purposes only.
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only. Observed expired boiler certificates since 10/2/2026. Condo Association manager provide information the building already paid for them , just waiting for certifications .
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.