Lovett Sand Bar & Kitchen
6752 Collins Ave, Miami Beach, FL 33141 · Permanent Food Service · License 2323635
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 Nov 2 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 repeats), 7 basic (3 repeats)-27
- Safety score73
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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw pork (49°F - Cold Holding); Raw beef (50°F - Cold Holding) inside walk in cooler at kitchen area. As per operator for less than 4 hours. Operator stored inside reach in freezer for rapid cooling.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled on top of preparation table at kitchen entrance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside hand wash sink next to three compartment sink at kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen area.
Repeat violation
No soap provided at handwash sink.
Observed at kitchen area.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on reach in coolers door handle in front of stove at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards on top of preparation table and on top of reach in coolers at kitchen area.
Equipment in poor repair.
Observed reach in freezer door in disrepair at kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled at kitchen area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers gaskets soiled all around kitchen area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled all throughout kitchen 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.
- 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.