Maison Valentine

1112 15 St, Miami Beach, FL 33139 · Permanent Food Service · License 2338828

Official report

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out of 100

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Not rated yet

Latest visit: Jul 10, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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

Inspection history

1 inspection · 1 visit

Jul102026

Licensing inspection

22 violations found

First visitJul 10, 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.
22 violations found:
- 3 High priority
- 8 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  As per the cook the eggs were put there approximately 2 hours ago. The cook put them in the reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
  Observed raw shell eggs over milk. The cook moved the eggs to the bottom shelf.
  Fixed on the spot
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ The establishment has been operating without a license for approximately 6 months this.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed eggs sunny side up on the menu. The manager put an asterisk next to the item.
  Fixed on the spot
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Form provided and posted.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Form provided via email.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Form provided via email.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed the hand washing sink by the kitchen entrance full of dirty dishes. The person in charge removed them.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed by the triple sink. The cook brought towels.
  Fixed on the spot
  No soap provided at handwash sink.
  The cook brought soap.
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed several plastic squeeze bottles not labeled throughout the kitchen.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed ham defrosting at room temperature. The cook put it under cold running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several bags of coffee on the floor at the front counter. The manager put them on a shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in a container of flour. The cook inverted it.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed three utensils in water with a temperature of 82° F. The cook poured out the water.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  The cook invented it.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed several half empty water bottles on prep tables. The cook removed them.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
  The cook installed it.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic cups being stored on the floor under the oven. The cook moved the items.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed by the triple sink.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Form provided via email.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.