Norman's Tavern
6766 Collins Ave, Miami Beach, FL 33141 · Permanent Food Service · License 2319307
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection2 high priority (no follow-up needed), 1 intermediate (1 repeat), 4 basic (1 repeat)-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 visitOct 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Raw shrimp (56°F - Cold Holding) inside reach in cooler next to wall in front of fryers at kitchen area. As per chef for more than 4 hours. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw shrimp (56°F - Cold Holding) inside reach in cooler next to wall in front of fryers at kitchen area. As per chef for more than 4 hours. Stop sale issued.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside hand wash sink at kitchen area.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table next to dishwasher machine at kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside reach in freezers next to preparation salad station at back kitchen area.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under cutting board on reach in cooler salad station.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of preparation table next to dishwasher machine at 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.
- Stop sale
- An order that the food can’t be sold or served.