Aguasal
4041 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2334263
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 visitAug 19, 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
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw burger patty above raw bacon inside walk in cooler. Employee inverted the items immediately.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
Observed mussels in a container with no tag inside walk in cooler.
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
As evidence of no probe thermometer present at the area. Employees looked for the thermometers and brought them to the area.
Fixed on the spot
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 .
Smaller letter than required and missing information about percentage.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching the almond milk. Scoop was moved out.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking from open container at the ware washing area. Employee was coached and the issue was corrected.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer solution bucket on the floor at the cold station. Sanitizer solution was moved immediately.
Fixed on the spot
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.