Nikki Tatum Bistro

4343 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2326866

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 7, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 basic (1 repeat)
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

8 violations found

First visitJul 7, 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.
8 violations found:
- 4 High priority
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed commercially vaccumed packaged salmon and mahi mahi fillets already thawed inside the sealed bags. Food was discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cream cheese at 48°F left at expo for less than 4 hours. Person in charge sent it to the cooler immediately.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed dish ware was not sanitized as evidence of chlorine sanitizer 0 ppm. Person in charge calibrated the machine immediately to 50 ppm and rewashed the dishes.
  Fixed on the spot
  Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm, the machine was calibrated to 50 ppm.
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed commercially vaccumed packaged salmon and mahi mahi fillets already thawed inside the sealed bags. Food was discarded.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed disposable cup with no handle used to scoop powder sugar. Cup was discarded.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed heavy accumulation of ice buildup up inside reach in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet towels left on counters . Employee moved them to sanitizer solution.
  Fixed on the spotRepeat violation
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.
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.