Bey Bey

1330 18 St, Miami Beach, FL 33139 · Permanent Food Service · License 2336490

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

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.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (1 fixed on the spot), 6 intermediate (2 fixed on the spot), 6 basic
-37
Complaint after follow-up on Sep 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug182026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitSep 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 Intermediate
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Official report, on the Florida DBPR website
1st follow-up visitAug 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  As per the chef they called for service but still haven't received the service. The triple sink was set up to sanitize. High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  More time given
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 6 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs stored at room temperature at cook line. As per manager, for less than 1 hour. Manager placed product inside reach in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 dish washer touch dirty dishes then clean dishes without washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate6
- Code 03, Food out of temperature: 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 establishment conducts cook chill of cooked beef. Observed packages inside reach in freezer outside of dish area.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter. Manager replenished items.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at cook line. Manager replenished item.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food employee Jema employed more than 60 days, no proof of employee training.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of flour not labeled at cook line.
- Code 24, Clean equipment storage and air drying: Ice buckets not stored inverted or in a protected manner.
  Clean utensils or equipment stored in dirty container.
  Observed near dish area.
  Clean metal milk containers stored next to handwash
  sink exposed to splash.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over clean equipment storage shelves.Manager removed item.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee phone stored on cutting board at cook line. Manager removed item and took cutting board to dish area.
  Fixed on the spot
Official report, on the Florida DBPR website