Kanoli Restaurant
1230 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2325176
What drove the grade
Non-pitting surface rust on food-contact equipment.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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 mashed potatoes are onsite missing production date. Employee date marked during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelves at walk in cooler with surface rust.
Basic5
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) at warewashing area not sanitizing properly. Operator was able to to correct dishwasher function and is now properly sanitizing with a final reading of 50 PPM.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal bowls on shelf at warewashing area not inverted.
Equipment and utensils not properly air-dried - wet nesting.
Observed metal bowls and metal pans on shelf at warewashing area, wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at three compartment sink with leaking pipe.
Repeat violation
Standing water in bottom of Walk-in cooler/reach-in-cooler.
Observed standing water at vegetable walk in cooler. Employee removed water from walk-in cooler floor.
Repeat violationFixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
At the first visit
Observed at the walk in cooler.
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
At the first visit
Observed under the 3 compartment sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
At the first visit
Observed at the door by the bar area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
At the first visit
Observed AC vents soiled with dust at the bar area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.