Donna Mare
3921 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2330776
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-15
- Safety score85
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 visitOct 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed no food grade towel wrapping the oyster in a food container inside walk in cooler. Employee removed the towels immediately.
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 rice, caramelized onions with no label.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed sanitizer instead of soap at one of the hand sink in the kitchen area. Employee replaced it for soap.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bottles of waters on walk in cooler floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed knives in standing water , water is at 73°F.
In-use tongs stored on equipment door handle between uses.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee open bottle of water on prep table. Chef discarded.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of grease inside the oven located at the front.
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.