Fluke
820 Alton Road, Miami Beach, FL 33139 · Permanent Food Service · License 2320016
What drove the grade
Clam/mussel/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection1 intermediate, 5 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 visitComplaint 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed fresh clam and mussel tags missing date of last sold.
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed establishment is conducting ROP of raw steak and raw chicken without a HACCP plan and not properly labeled missing production, date, timestamp, and product name. masterChef prepared the day prior.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at walk-in cooler, a case of roasted chicken bones stored on the floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observe an employee at prep area handling food while not wearing a proper hair restraint
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-cooler interior/shelves have accumulation of soil residues.
Observed at walk in cooler shelves soiled with food debris and mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal and plastic containers on shelf over three compartment sink, wet nesting.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.