Orange Blossom Restaurant and Bar
2000 Collins Ave Ste 7, Miami Beach, FL 33139 · Permanent Food Service · License 2333746
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 Oct 21 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 6 basic (4 repeats)-26
- Safety score74
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 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (47°F - Cold Holding); cut cherry tomatoes (47°F - Cold Holding); at the preparation reach in cooler. As per the manager they were put on line approximately 1 hour ago. The manager removed the tomatoes over the fill line and put them inside the cooler to reduce the temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw beef over vegetables in the walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed the dishwasher touch dirty dishes and then clean dishes without washing hands.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed the tags from October not dated.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at the bar.
Repeat violation
Basic6
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 4 tuna filets at (35°F- Cold Holding) still in the vacuum in the walk-in cooler. The manager had them removed from the bags.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice bucket not stored inverted between uses.
The cook inverted it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed the walk-in cooler and a few reach in cooler gaskets torn.
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed at the bar.
Repeat violation
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.