Prestons Main Kitchen
1601 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2327558
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 Aug 10 routine inspection2 high priority (fixed by the Aug 11 follow-up), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pooled eggs (51°F - Cold Holding); cheese (51°F - Cold Holding); ham (51°F - Cold Holding), milk (50°F - Cold Holding); chocolate milk (50°F - Cold Holding). As per the cook those items were put on approximately 3 hours ago. The chef moved the items to other refrigerators and iced down so items.
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Intermediate2
Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Observed cooked chicken in a vacuumed sealed bag with no date or time. As per the chef it was prepared yesterday and he labeled the date and time.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a cup in the hand washing sink by the upright cooler with the milk. A cook removed it.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed at the cook line. The chef removed it.
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.