South Pointe Tavern

40 S Pointe Dr Ste 109, Miami Beach, FL 33139 · Permanent Food Service · License 2334014

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 14 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (fixed by the Sep 14 follow-up), 1 intermediate (fixed on the spot), 2 basic
-10
Safety score90

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitSep 14, 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 visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed cooked quina and rice prepared onsite date marked 8-30-26, past the seven day shelf life.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cooked quina and rice prepared onsite date marked 8-30-26, past the seven day shelf life.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda gun dispenser at bar area heavily soiled with slime like substance. Manager began cleaning and disinfecting item.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed at prep sink frozen burger, frozen shrimp and frozen soup thawing with ambient temperature. Observe an employee began running water over frozen items.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed at warewashing area Dishwasher (Chlorine 0ppm).
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.