Lennox Miami
1900 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2335615
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate-15
- Safety score85
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 visitAug 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese (62°F - Cold Holding); cream chesse (57°F - Cold Holding); as per the chef those items were placed on line approximately 3 hours ago. The chef filled in the air gaps with empty containers to cool down the food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed beef, spinach and chicken empanadas being held by time at the front counter. As per the food handler they use them for up to 3 days but those were brought out approximately 3 hours ago. As per the chef those are only use for display. The chef spoke to the food handler about the situation.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed a cook complete a task removed gloves and put on new gloves without washing hands.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed a potato dicer soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a food handler rinse out a metal pitcher in the hand wash sink.
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.
- Stop sale
- An order that the food can’t be sold or served.