Kantina

834 Ocean Drive, Miami Beach, FL 33139 · Permanent Food Service · License 2324387

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 20, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Jul 20 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 complaint inspection
5 high priority (fixed by the Jul 20 follow-up), 1 intermediate, 4 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul102026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitJul 20, 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:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  More time given
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 High priority
- 1 Intermediate
- 4 Basic
What 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 in reach in cooler at cook line RAW SALMON (50°F - Cooling); RAW BEEF PATTIES (50°F - Cooling), as per chef prepped the day prior. Observed in walk in cooler at kitchen area COOKED YELLOW RICE (46°F - Cooling), as per chef made the day prior. Observed in reach in cooler at kitchen area next walk in cooler SHREDDED MOZZARELLA (51°F - Cold Holding). Observed cooked chicken wings date marked 07-02-26, made more than seven days ago.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cooked chicken wings date marked 07-02-26, made more than seven days ago.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at kitchen area next walk in cooler SHREDDED MOZZARELLA (51°F - Cold Holding).
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk in cooler at kitchen area COOKED YELLOW RICE (46°F - Cooling), as per chef made the day prior.
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Observed in reach in cooler at cook line RAW SALMON (50°F - Cooling); RAW BEEF PATTIES (50°F - Cooling), as per chef prepped the day prior.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed at kitchen area shelves at walk in cooler with rust.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed multiple white cutting boards at kitchen area with deep marks and not easily cleaned.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to walk-in cooler at 50°F and not cooling properly.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
  Observed at kitchen area shelves at walk in cooler soiled with mold like substance.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Observed restaurant charges not expressed on menu.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.