Soleo
4041 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2334480
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 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 · 1 visitRoutine inspection
- First visitAug 19, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed yellow rice at 123°F left above of the flat top. As per cook, for less than 1 hr. Employee decided to move the rice to reach in cooler and cool down to keep it cold.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed a flying insect flying inside the kitchen area .
Intermediate1
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 .
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed container with no handle touching scoop the flour. Employee stopped using it.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mold like substance on reach in cooler gaskets ( cooler used for ketchup)
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.