Cafe Avanti

732 41st Street, Miami Beach, FL 33140 · Permanent Food Service · License 2321744

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 6 basic (1 repeat)
-17
Complaint after follow-up on Sep 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score63

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

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 30, 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.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed no proof of employee training at the time of the inspection.
  Administrative complaint
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
  More time given
- 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 .
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish over sauces inside walk in cooler. Chef inverted the .
  Fixed on the spot
Intermediate2
- 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 cooked meatballs cooked bolognese and cooked sauces without date marking inside walk in cooler. Food was cooked on Tuesday 7/28.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee trainings expired since
  Repeat violation
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic containers with food items without label to identify the product.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil stored on the floor underneath the prep table in front of the cook line.
- Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
  Walk in freezer gaskets in disrepair.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed accumulation of old food debris inside microwave.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Underneath kitchen exit door.
- 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.

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.