Laurel
350 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2334450
What drove the grade
Observed: Stop Sale issued due to food originating from an unapproved source.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (fixed by the Sep 14 follow-up), 4 basic-13
- Extension granted on Jul 14, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 03, Food out of temperature: Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed
More time given
Code 36, Floors, walls, ceilings and ventilation: Observed: Ceiling tile missing.
More time given
Code 55, Automatic gratuity notice: Observed: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
More time given
- First visitJul 13, 2026 Warning pending
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued due to food originating from an unapproved source.
Observed at cook line HONEY YOGURT (55°F - Cold Holding); CUT TOMATOES (53°F - Cold Holding); CANADIAN BACON (52°F - Cold Holding), as per employee left on line the night prior. Observed establishment conducting ROP of cold smoked salmon not frozen before packaging. Priority: High Priority
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line HONEY YOGURT (55°F - Cold Holding); CUT TOMATOES (53°F - Cold Holding); CANADIAN BACON (52°F - Cold Holding), as per employee left on line the night prior. Priority: High Priority
Observed: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed establishment conducting ROP of cold smoked salmon not frozen before packaging. Priority: High Priority
Basic4
Code 03, Food out of temperature: Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed
from its package within 48 hours after packaging. Observe establishment conducting vacuuming packaging of raw chicken not removed from packaging within 48 hours and without an approved HACCP. Priority: Basic
Code 24, Clean equipment storage and air drying: Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed on shelf metal pots, not inverted manager inverted during inspection. Priority: Basic
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Observed: Ceiling tile missing.
Observed missing ceiling tile over workstation next to prep sink at kitchen area. Priority: Basic
Code 55, Automatic gratuity notice: Observed: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Observed charges not displayed on all menus. Priority: Basic
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.
- Stop sale
- An order that the food can’t be sold or served.