Limoncello
1334 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2335466
What drove the grade
In-use utensil stored in unclean water at or above 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (no follow-up needed, 2 repeats), 4 intermediate (2 repeats), 8 basic (2 repeats)-40
- Safety score60
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 visitNov 2, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked potatoes (50°F - Cold Holding) at cook line, Employee placed item in freezer for rapid.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw calamari, shrimp, mussels, clams stored over tiramisu.
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed utensils stored in water at flattop at 98°F.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employees kitchen area began working without washing their hands.
Repeat violation
Intermediate4
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 at reach in cooler at cook line cooked pasta missing Denmark as per employee made the night prior.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at front counter of pizza station table, slicers soiled with food debris.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed that handwashing sink at kitchen area near kitchen entrance with no paper towels.
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed handwashing sink at kitchen entrance soap dispenser, unable to dispense soap.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at kitchen area, cases of plastic water bottles stored on the floor next to the kitchen entrance. Observed cans of peeled tomatoes, stored next to pizza oven at pizza area.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed at cook line tong stored on oven handle.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a white cutting board at pizza station with deep marks and not easily cleaned.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed the exterior of dishwasher at warewashing area soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets at double door reach in freezer soiled with mold like substance. Observed fan cover of standing, reach in cooler at cook line, heavily soiled with mold like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed pipe under handwashing sink at cook line leaking.
Standing water in floor drain/floor drain draining very slowly.
Observed floor drain next work station at kitchen area slow draining.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents throughout kitchen at prep area soiled with dust debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.