Paradise Cafe
4333 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2330553
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 5 basic-18
- Safety score82
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 visitJul 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee at the cook line washing her hands with cold water, no hot water running by the line. Employee rewashed her hands after the hand sink was fixed.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked pork, cooked chicken and mashed potatoes from Monday 7/27 as per manager, without label. Employee labeled the items immediately.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.Observed no water running through the hot line at the hand sink located by the cook line.
Maintenance employee came and fixed. Also no hot water at the bar hand sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink used as a dump sink as evidence of accumulation of food residue inside.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Station was restocked.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed. Employee coffee cup on prep table. Employee discarded it.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaged in food preparation with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Missing at the hood.
Code 27, Water source: No hot running water at prep sink.
No hot water running through the line at the prep sink.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ operations charge without properly disclosing the information on the menu and the bill/ not visible or smaller than the letter size used for food items .
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.