7TYONE
1130 Normandy Dr, Miami Beach, FL 33141 · Permanent Food Service · License 2326404
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 intermediate (3 fixed on the spot), 3 basic (1 repeat)-13
- Safety score87
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 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed no probe thermometer on site.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink. Employee was coached about it, and rewashed her hands.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed dirty spoons inside hand sink at the front . Employee moved the spoons out.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the front hand sink. Employee restocked the station.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic container with chicken seasoning flavor on dry storage floor.
Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
Observed front counter reach in cooler and walk in cooler gaskets in disrepair.
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
Information was provided.
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.