Glatt Miami
4747 Collins Avenue, Miami Beach, FL 33140 · Permanent Food Service · License 2337322
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (1 repeat)-38
- Safety score62
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 visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Red Bull can and chocolate tablet stored inside the ice used for drinks and preparation. Employee discarded the ice immediately.
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed Red Bull can and chocolate tablet stored inside the ice used for drinks and preparation. Employee discarded the ice immediately.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee engaged in food prep , then she touched her face and continued working with food. Manager coached her immediately. Employee washed her hands and put new gloves on.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed glassware inside the dishwasher when the machine is not sanitizing properly., chlorine sanitizer 0 ppm. Technician came and fixed the dishwasher, chlorine sanitizer 50 ppm
Fixed on the spot
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Technician came and fixed the dishwasher, chlorine sanitizer 50 ppm.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed hand sink was removed from back prep area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.Observed 2 paper dispensers not working at the stations.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with chemical product not label as required. As per employee, the product was chlorine solution. Employee labeled the bottle.
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.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen beef thawing at room temperature on prep table in front of the cook line. Employee placed the beef under cold running water .
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of grease on some hood filters and mold like substance on chest freezer gaskets .in back prep area..
Buildup of food debris/soil residue on equipment door handles.
Observed soil residue on reach in freezer door.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water stains on ceiling 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.