The Birdcage
1250 Ocean Drive, Miami Beach, FL 33139 · Permanent Food Service · License 2332498
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (no follow-up needed), 3 basic-9
- Safety score91
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 28, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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 WHITE RICE (50°F - Cooling) at walk in cooler, as per chef made the day prior.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed COOKED WHITE RICE (50°F - Cooling) at walk in cooler, as per chef made the day prior.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed an employee at prep area engaging in food preparation not wearing a hair restraint. Employee placed a hair restraint on during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile over pizza oven at kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.