Social Club

1717 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2328427

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Jul 31, 2026

What drove the grade

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (1 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic
-33
Complaint after follow-up on Jul 31
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Administrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk (46°F - Cold Holding) at the bar. As per the bartender it was put in the plastic box approximately 5 minutes ago. The bartender added more ice to cool it down. Observed ham (46°F - Cold Holding) at the preparation reach in cooler. As per the cook the ham was placed on line approximately 2 hours ago. The cook removed half of the ham and put it in a reach in cooler. The bottom of the ham was at 43°F.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed a waiter pick up a sliced melon and garnish a drink with bare hands at the bar,
- 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 with out washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed the dish machine in the kitchen and bar at 0.00 ppms. The cook set up the triple sink.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed poached eggs on the menu not identified as raw.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a metal strainer with several glasses in it in the hand washing sinks at the bar. The cook removed them.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed a metal strainer with several glasses in it in the hand washing sinks at the bar. The cook removed them.
  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 a coffee cup over the ice bin at the drink station. The chef removed it.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  Observed at the kitchen entrance.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed several floor tiles crack and missing pieces.
  Floor area(s) covered with standing water.
  Observed throughout the kitchen in the broken tiles .
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed by the hood system.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.