Bistro Towerhouse

5500 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2314945

A
Grade A
Safety score 92 of 100
Latest visit: Jul 23, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 23 routine inspection
    2 high priority (fixed on the spot), 2 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitJul 23, 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.

    4 violations found:

    • 2 High priority
    • 2 Basic
    What the inspector cited

    High priority2

    • 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 beef above raw fish inside reach in cooler located in front of the prep sink. Employee inverted them.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.

      Observed bread in direct contact with carry out shopping market bags inside reach in coolers. Employee transferred the food to food grade bags.

      Fixed on the spot

    Basic2

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

    • 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 .

    Official report, on the Florida DBPR website

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.

Most cited

Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Premises and cleaning equipment1
Automatic gratuity notice1