I Scream Gelato
211 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2335220
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (no follow-up needed, 1 repeat), 3 intermediate (1 fixed on the spot), 3 basic-19
- Safety score81
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 15, 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 priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the DBPR license expired on 10/01/2026.
Repeat violation
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
The sever brought sop.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a plastic squeeze bottle with a blue liquid and another with a yellow liquid not labeled. The server labeled them.
Basic3
Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Observed a plastic container with water in the service sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at the front counter.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.